Roast Duck With Orange Sauce

Step 1: Glaze: in a small bowl combine orange juice, orange liqueur, red wine vinegar and sugar, set aside.

Step 2: Preheat oven to 400

Step 3: With the tip of a sharp knife prick duck skin all over, do not pierce the meat.

Step 4: Rub inside of the cavity with half the salt and pepper, stuff with bay leaf, chunks of onion, orange, apple and celery (discard before serving) tie legs together.

Step 5: Oven roast at 400 for 35 minutes, pour off the clear fat, baste with some of the glaze.

Step 6: Reduce heat to 350 oven, basting every 15 minutes with remaining glaze and pan juices roasting about 2 1/2 – 3 hours or until skin is crisp, golden brown and legs move freely.

Step 7: Discard onion, orange, apple, celery and bay leaf, transfer duck to plate and keep warm.

Step 8: Skim off and discard fat, pour remaining pan juices into bowl.

Step 9: Orange Sauce: in a heavy saucepan over medium heat melt sugar by swirling in pan until amber in color, remove from heat stir in stock and bring to a boil stirring.

Step 10: Add in pan juices, cornstarch, orange rind, orange juice and salt, stir in and simmer until slightly thickened.

Step 11: Using poultry shears cut the bird in half down the breast, then along each side of the backbone, then between the leg and breast.

Step 12: Plate and serve with orange sauce.