Roast Duck with Orange Sauce

Ingredients

• 4 lb whole duck
• 3 oranges
• 1 cup chicken broth
• 2 tbsp red wine vinegar
• 2 tbsp sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1½ tsp salt
• ½ tsp black pepper
• 4 fresh thyme sprigs (optional)

Steps

1. Preheat oven to 375°F (190°C). Pat the duck dry with paper towels. Score the duck skin in a crosshatch pattern without cutting into the meat. Season generously inside and out with salt and pepper.
2. Place the duck on a rack in a roasting pan. Roast for 30 minutes, then reduce oven temperature to 325°F (160°C) and continue roasting for 1.5-2 hours, or until an internal temperature of 165°F (74°C) is reached, periodically draining excess fat.
3. While the duck roasts, prepare the orange sauce. Zest one orange and then juice all three oranges. In a saucepan, combine orange juice, chicken broth, red wine vinegar, and sugar. Bring to a simmer.
4. In a small bowl, whisk together cornstarch and water to create a slurry. Gradually whisk the slurry into the simmering orange sauce until it thickens. Stir in the orange zest.
5. Once the duck is cooked, remove it from the oven and let it rest for 15 minutes before carving. Skim any fat from the pan drippings and add the drippings to the orange sauce, if desired.
6. Carve the duck and serve immediately, drizzled generously with the warm orange sauce. Garnish with fresh thyme sprigs if using.