• 1 duck
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1 orange
  • a few sprigs each of fresh thyme, marjoram, and parsley
  • 1 onion, chopped in 8 wedges
  • 1 carrot, chopped in large pieces
  • 1 celery rib, chopped in large pieces
  • 1/2 cup white wine
  • 1/2 cup stock


  • 1/3 cup sugar
  • 1/3 cup fresh squeezed orange juice
  • 2 tablespoons champagne vinegar
  • a pinch of salt
  • a few tablespoons of stock
  • 1 tablespoon butter, softened
  • 1 tablespoon flour
  • 1 tablespoon orange zest



  1. Preheat oven to 475.
  2. Combine salt, pepper, coriander, and cumin; sprinkle all over duck inside and out after patting the duck dry.
  3. Cut half of orange into quarters and stuff inside duck with 4 onion wedges and herb sprigs.
  4. Spread remaining 4 onion wedges, carrot pieces, and celery pieces on the bottom of a roasting and lay the duck on top. Roast for 30 minutes.
  5. Juice the other orange half and mix with wine and stock. Set aside.
  6. After duck has roasted for 30 minutes, pour the wine/stock mixture into the roasting pan and bring the heat down to 350. Roast for another hour or so, until a meat thermometer in a thigh reads 170.
  7. Broil the duck on high for a few minutes to crisp the skin.
  8. Transfer duck to cutting board and let sit before carving. Reserve the roasting juices for sauce.


  1. Cook sugar in a saucepan until it turns to caramel.
  2. Add orange juice, vinegar, and salt. Keep simmering and whisking until the caramel dissolves. Remove from heat.
  3. Remove veggies from roasting juices and pour juices through mesh colander. Add enough stock to juices to total 1 cup and pour into a saucepan.
  4. Stir together flour and butter to form a beurre manie. Simmer pan juices and whisk in beurre manie. Add orange syrup and zest and keep cooking and whisking for a few minutes. Serve over duck.

Original recipe from epicurious.