Canard à l'orange

03 — Method

1. Take the duck out of the fridge 1 hour ahead. Preheat the oven to 200 °C (400 °F) fan.
2. Peel the zest from 4 oranges, avoiding the bitter white pith. Cut into thin strips, blanch for 3 minutes in boiling water and cool — this takes away the bitterness.
3. Juice the 4 zested oranges, keeping 2 whole oranges for garnish. Season the duck generously inside and out and tuck half an orange inside.
4. Truss the duck, set it in the large roasting pan and rub the skin with olive oil. Roast for 1 hr 30 min at 200 °C (400 °F), basting regularly.
5. Meanwhile, cook the sugar with 3 tbsp of water in the medium saucepan over medium heat to an amber caramel (10 minutes). Carefully add the vinegar — it will spatter.
6. Return to low heat to dissolve any crystals. Add the orange juice and Grand Marnier (watch for flare-ups) and reduce for 10 minutes until syrupy.
7. Stir in the chicken stock and demi-glace and reduce 10 more minutes. Strain until smooth and glossy and add the blanched zest.
8. Check the duck with a thermometer (75 °C / 167 °F in the thigh). Rest under foil for 15 minutes. Whisk cold butter into the sauce. Carve and serve with the sauce and orange segments.