Duckling A La Orange

• 1 duck
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups canned bouillon
• 1/2 teaspoon thyme
• 1 sprig parsley
• salt and pepper
• 1/2 cup orange juice concentrate, undiluted
• 3 tablespoons orange zest
• 1 tablespoon lemon juice
• 2 tablespoons Grand Marnier

1. Melt butter in heavy saucepan. Add flour. Blend well over medium heat. Reduce heat and simmer for several minutes.
2. Heat bouillon, stir into roux, and continue stirring until sauce thickens. Add herbs, reduce heat and simmer for several minutes.
3. Combine orange juice, orange zest, and lemon juice, with brown sauce. Simmer 5 minutes and add liquor.
4. Clean duck. Heat oven to 325u0b0F.
5. Place breast side up in shallow roasting pan. Brush duck with 1/2 of glaze. Roast uncovered for 2 1/2 hours, pricking skin with fork and brushing with glaze occasionally.
6. Just before serving, add 1/2 cup orange sections to sauce. Heat through.

duck, butter, flour, bouillon, thyme, parsley, salt, orange juice concentrate, orange zest, lemon juice, grand marnier

Taken from www.food.com/recipe/duckling-a-la-orange-176457 (may not work)