Duck al Orange

PREP TIME: 7 minutes

COOK TIME: 2 hours 15 minutes

YIELD: 8 servings

INGREDIENTS:

FOR THE DUCK

• 1 (5-pound) duck
• 1 tablespoon fine sea salt
• 1 teaspoon ground black pepper
• Rind from 1 orange
• 4 sprigs fresh thyme
• 4 sprigs fresh marjoram
• Unsalted butter, softened
• 1 onion, sliced thin
• 1 stalk celery, chopped
• 1 cup duck or chicken bone broth, homemade or store-bought

FOR THE SAUCE

• 2 cups duck or chicken bone broth, homemade or store-bought
• ½ cup (1 stick) unsalted butter or duck fat
• ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 2 tablespoons coconut vinegar or sherry wine vinegar
• 2 tablespoons minced shallots
• Grated zest of 2 oranges, plus extra for garnish (optional)
• Juice of 3 lemons
• 6 drops food-grade orange oil, or more to taste
• Fresh thyme leaves, for garnish
• Orange slices, for garnish

INSTRUCTIONS:

1. Preheat the oven to 475°F.
2. Pat the duck dry and season the inside and outside well with the salt and pepper. Place the orange rind, thyme, and marjoram inside the cavity. Rub the outside of the duck with butter.
3. Place the onion slices and chopped celery in a roasting pan. Set the duck on top. Add the broth and bake for 30 minutes.
4. Meanwhile, make the orange sauce: Combine all the sauce ingredients in a small saucepan. Simmer over medium heat until reduced by half, stirring often, for 30 to 45 minutes. Taste and adjust sweetener and orange oil to your liking. Strain the sauce and discard the orange zest.
5. After the duck has been in the oven for 30 minutes, reduce the oven temperature to 350°F. Pour the sauce into the roasting pan and cook the duck for an additional 80 minutes or until the internal temperature reaches 170°F.
6. Turn the oven to broil and broil the duck for 4 minutes or until the skin is crisp. Remove the duck from the roasting pan and drain the juices from the cavity. Place on a serving platter and allow the duck to rest for 10 minutes before carving.
7. Serve the duck topped with the orange sauce and garnish with thyme leaves, orange slices, and extra orange zest, if desired.
8. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
9. To reheat, place the duck on a rimmed baking sheet and warm in a preheated 350°F oven for 5 minutes or until warmed through.