The Blood Orange Duck That Will Win Christmas

• 1 (4 1/2-pound) duck
• zest and juice of 1 grapefruit
• 1 cup blood orange juice (or fresh orange juice)
• 1 blood orange (or Valencia, Cara Cara or naval orange), zested and cut into quarters
• 2 tablespoons soy sauce
• 1 tablespoon white miso
• 1 teaspoon sambal oelek (see note) or harissa
• 1 teaspoon sesame oil
• 1 tablespoon kosher salt
• 1 red onion, chopped
• 2 cloves garlic, peeled
• 2 sprigs fresh thyme
• 1/2 cup cooked chickpeas
• segments and juice from 1 blood orange
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 cups watercress
• 2 tablespoons pine nuts, toasted
• 1 shallot, very thinly sliced

1. Pull the excess fat from the cavity of the duck.
2. (Freeze it so you can render it later.)
3. Put 1/2 cup grapefruit juice (drink the rest) in a bowl with the grapefruit zest, blood orange juice, blood orange zest, soy sauce, miso, sambal oelek, sesame oil and salt and whisk until smooth.
4. Set the duck in a large bowl, then pour the citrus-soy marinade over it.
5. Cover and marinate for 1 hour in the refrigerator.
6. Preheat the oven to 300F.
7. Remove the duck from the marinade and place it on a rack in a roasting pan.
8. Poke the skin all over the duck with a skewer or the tip of a small knife.
9. Place the blood orange quarters, onion, garlic cloves and thyme in the ducks cavity.
10. Tie the legs together with butchers twine and roast the duck for 1 hour.
11. Bail out any fat that has rendered from the duck.
12. (Strain the fat and freeze it.)
13. Increase the oven temperature to 450F and roast the duck for another 45 minutes, basting every few minutes with the marinade while it roasts.
14. If the duck is burning, lower the heat to 350F.
15. The duck is done when the legs move easily and an instant-read thermometer inserted into the thickest part of the thigh registers 160F.
16. Let the duck rest on a cutting board for 30 minutes.

duck, grapefruit, orange juice, orange, soy sauce, white miso, sambal oelek, sesame oil, kosher salt, red onion, garlic, thyme, chickpeas, orange, olive oil, balsamic vinegar, watercress, pine nuts, shallot

Taken from www.foodrepublic.com/recipes/the-blood-orange-duck-recipe-that-will-win-christmas/ (may not work)