Duck À L'Orange

seriouseats.com

Darwin

1 whole duck (about 5 pounds; 2.25kg)

Vegetable oil, for drizzling

Kosher salt

1 medium carrot, diced

1 medium yellow onion, diced

1 large celery rib, diced

2 quarts (2 liters) brown beef or brown chicken stock (see note)

1 tablespoon (15ml) tomato paste (optional)

4 ounces (115g) granulated sugar (about ½ cup plus 1 tablespoon)

½ cup red wine vinegar

Zest of 1 navel orange or 2 bitter oranges, cleaned of any white pith and cut into a fine julienne

2 tablespoons (30ml) fresh navel orange juice or ¼ cup (60ml) bitter orange juice

2 tablespoons fresh lemon juice (omit if using bitter orange juice)

Freshly ground white or black pepper

2 tablespoons (30g) cold unsalted butter

1 teaspoon cornstarch or arrowroot (optional, only if needed)

Directions at seriouseats.com

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