Added by Serg
- 1 large duck, roughly 5 pounds
- 2 tablespoons kosher salt
- 2 tablespoons caraway seeds
- 1/2 cup fresh squeezed orange juice
- 4 cups rich poultry stock, preferably homemade duck or chicken stock
- 1 cup fresh squeezed orange juice
- 1/4 cup Grand Marnier
- 1/4 cup sugar
- 1 teaspoon lemon juice
- 1 shallot, minced
- 6 cloves
- Zest of 1 orange
- 1 cinnamon stick
- Wash and dry the duck. Prick it all over with a small sharp fork. Sprinkle with the salt, inside and out. Let rest 24 hours on a rack unwrapped in your refrigerator.
- Take the duck out of the fridge and let come to room temperature. Remove the wing tips and save for stock or discard.
- Preheat oven to 400 degrees F.
- In a small dry skillet, lightly toast the caraway seeds.
- Prick duck all over again and season with the caraway, rubbing it into the duck inside and out.
- Place one inch of water in the bottom of a deep roasting pan. Place duck on a rack in the roasting pan.
- Roast for roughly 100 minutes, until duck is a deep golden brown. Baste during the last 30 minutes of cooking with the orange juice, reserving a few tablespoons to baste when the duck comes out of the oven.
- While the duck is cooking, make the sauce. Place the stock, orange juice and Grand Marnier in a saucepan over high heat. Bring to a boil, reduce heat to maintain a simmer and reduce until thickened, about 30 minutes.
- Place the sugar and lemon juice in a saucepan over medium heat and caramelize.
- When the sugar begins to turn brown, stir in the shallots, cloves, orange zest and cinnamon stick. Cook for a few minutes, then add the stock mixture and stir to combine. Allow this to reduce over medium heat for about 15 minutes. Strain before serving.
- When the duck has finished roasting, remove from oven and let rest for 10 minutes. Baste once again with a little orange juice. Carve the duck and serve, drizzling with the sauce.