Roasted Duckling with OrangeCane Syrup Sauce

• 1 duck (about 5 pounds)
• 1 onion, quartered
• 1 medium orange (or satsuma, a Louisiana mandarin), zested and quartered
• 1 teaspoon each chopped fresh sage and thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• OrangeCane Syrup reserve liquid
• OrangeCane Syrup Sauce
• 2 cups fresh-squeezed orange or satsuma juice
• 1 cup cane vinegar or apple cider vinegar
• 2 medium shallots, minced
• 1/4 cup cane syrup
• 2 cups Chicken Stock (p. 206)
• 2 tablespoons butter, softened
• Salt

1. Rinse and pat the duckling dry and trim away some of the excess fat around the cavity.
2. Stuff the bird with the onion and orange quarters.
3. Tie the duck legs closed with string.
4. Combine the orange zest, sage, thyme, salt, and black pepper.
5. Prick the duckling skin lightly all over and rub it generously with the herb mixture.
6. Set aside at room temperature for 1 hour, or refrigerate up to 12 hours.
7. About 2 hours before serving time, preheat the oven to 425F and place a 13 x 9-inch roasting pan in the oven.
8. Place the duck breast side up in the preheated pan.
9. Roast for 30 minutes, then reduce the heat to 400F.
10. Turn the duck, baste it, and roast for 30 more minutes.
11. Finally, turn the duck breast side up again, baste it, and roast for 40 more minutes, until the skin is crisp and the juices run clear when you prick the thigh.
12. Remove the duck from the heat and let it rest for 10 minutes.
13. You may serve the duck whole, or remove the breasts and legs from the carcass, then serve the breasts sliced and the legs whole.
14. Spoon the warm sauce over the duck or serve it on the side.
15. Place the orange juice, vinegar, and shallots in a small saucepan and bring to a boil.
16. Lower the heat and simmer until it has reduced to about 1 cup.
17. Whisk in the cane syrup and divide the mixture in half.
18. Reserve one half for basting the duck later.
19. In another saucepan, bring the Chicken Stock to a boil.
20. Lower the heat and simmer until the stock is reduced to 1/2 cup, then whisk in the orange juice mixture and simmer for about 7 minutes, until slightly syrupy.
21. Whisk in the butter a tablespoon at a time, until you have a light, creamy sauce.
22. Taste for seasoning and add a little more salt if necessary.
23. The sauce should be balanced between sweet and tart.
24. If its too tart, add a little more syrup.
25. Keep it warm while the duck is roasting.
26. Place the bird on a cutting board.
27. Disjoint and remove a leg from the side nearest you.
28. Use a knife to remove the wings (they will come off easily).
29. Slicing along the breastbone, gently remove the whole breast in one piece.
30. Slice the breast on the slant to make nice medallions.
31. Repeat with the other side.

duck, onion, orange, sage, salt, freshly ground black pepper, orangecane syrup, orangecane syrup, freshsqueezed orange, cane vinegar, shallots, cane syrup, chicken, butter, salt

Taken from www.epicurious.com/recipes/food/views/roasted-duckling-with-orange-cane-syrup-sauce-383526 (may not work)