1 duck, 5 to 6 pounds, rinsed and thoroughly dried
salt and pepper to taste
2oranges, juiced, then retain the oranges
1onion, sliced
1tablespoonhoney
1tablespoonpotato flour
3/4cupchicken stock, or water
1cupcider vinegar
1tablespoonorange marmalade, optional
Instructions
Preheat the oven to 350°F.
Remove the excess fat from inside and outside of the duck. Season the cavity and skin to taste with salt and pepper. Prick the skin all over with a fork. Put the saved oranges inside the cavity. Put the onion slices on a roasting pan and cover with a rack. Put the duck on the rack.
Roast in the preheated oven for 30 minutes. While the duck is roasting, combine half the orange juice and the honey. Baste the duck, then pour off any excess fat. Prick the skin again, then pour the orange juice and honey mixture over the duck.
Continue roasting and basting the duck. Skim off any excess fat every 15-20 minutes. Roast for 1 1/2 hours, or until the bird is crisp and dark golden brown and the juices run clear when a skewer is inserted into a thigh. Move the duck to a serving platter, tented with foil.
Pour off all but 1 tablespoon of fat from the roasting pan. Put the pan over medium-high heat and stir in the potato flour. Cook, stirring and scraping the glaze and juices from the bottom. Stir in the rest of the orange juice, stock, vinegar and marmalade. Bring it all to a boil and cook, stirring constantly, for 3 minutes, or until it is slightly reduced and of a syrupy consistency.
Taste the gravy/glaze to check the seasoning, adding salt and pepper if needed. Pour the glaze into a gravy boat for serving, or if you want a smooth glaze, strain it first, then add it to the gravy boat.
Cut the duck into quarters and arrange the pieces on a serving platter. Serve it with the orange honey glaze.
Notes
It is important to prick the duck skin with a fork. It helps the excess fat drain from the duck as it cooks and helps the skin to crisp while cooking.
This recipe is wonderful served with rice. The rice absorbs all of that lovely glaze.
The marmalade is listed as optional but it really ups the flavor profile of the glaze so it is well worth it to include it.
You can substitute regular flour for the potato flour.