How to Make Duck à l’Orange

Ingredients

• 1 (5-pound) duck
• 1 tablespoon fine sea salt
• 1 teaspoon ground black pepper
• 1 rind orange 
• 4 sprigs fresh thyme
• 4 sprigs fresh marjoram
• Unsalted butter, softened
• 1 onion, sliced thin
• stalk celery, chopped
• 1 cup duck or chicken bone broth, homemade or store-bought

• 2 cups duck or chicken bone broth, homemade or store-bought
• ½ cup (1 stick) unsalted butter or duck fat
• ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener, or more to taste
• 2 tablespoons coconut vinegar or sherry wine vinegar
• 2 tablespoons minced shallots
• 2 oranges juice, plus extra for garnish (optional)
• 3 lemons juice
• 6 drops food-grade orange oil, or more to taste
• Fresh thyme leaves, for garnish
• Orange slices, for garnish

1. Preheat the oven to 475°F.
2. Pat the duck dry and season the inside and outside well with the salt  and pepper. Place the orange rind, thyme, and marjoram inside the cavity. Rub the outside of the duck with butter.
3. Place the onion slices and chopped celery in a roasting pan. Set the duck on top. Add the broth and bake for 30 minutes.
Meanwhile, Make the Orange Sauce
4. Combine all the ingredients in a small saucepan. Simmer over medium heat (not high or it will burn) until reduced by half, stirring often, 30 to 45 minutes. Taste and add more sweetener and/or orange oil, if desired. Strain the sauce and discard the orange zest.
5. After the duck has been in the oven for 30 minutes, reduce the oven temperature to 350°F. Pour the sauce into the roasting pan and cook the duck for 80 more minutes or until the internal temperature reaches 170°F.
6. Turn the oven to broil and broil the duck for 4 minutes or until the skin is crisp. Remove the duck from the roasting pan and drain the juices from the cavity. Place on a serving platter and allow the duck to rest for 10 minutes before carving. Serve topped with the orange sauce and garnished with thyme leaves, orange slices, and extra orange zest, if desired.
7. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.