STEP 1: PREPARE THE DUCK

Begin by preheating your oven to 375°F (190°C). While the oven heats up, prepare the duck. Rinse the duck under cold water and pat it dry with paper towels. Ensure that the cavity is free of any leftover giblets or innards.

Season the duck generously with salt and pepper, both inside and out. If you like, rub the outside with a tablespoon of olive oil for added crispiness. For extra flavor, you can place fresh herbs like thyme or rosemary inside the cavity.

STEP 2: TRUSS THE DUCK

To ensure even cooking, truss the duck. This involves tying the legs together with kitchen twine and tucking the wings underneath the body. Trussing helps the duck maintain its shape and prevents the tips of the wings from burning.

STEP 3: ROAST THE DUCK

Place the duck on a roasting rack in a roasting pan. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the duck with its own juices every 30 minutes to keep the meat moist and enhance the flavor.

STEP 4: PREPARE THE ORANGE SAUCE

While the duck is roasting, prepare the orange sauce. In a saucepan over medium heat, combine the sugar and orange juice. Bring to a simmer, stirring frequently until the sugar dissolves. Continue to simmer until the mixture reduces to about half its volume, approximately 15-20 minutes.

Once the sauce has thickened, stir in the orange zest, chicken or duck stock, and white wine vinegar. Allow the sauce to simmer for an additional 5 minutes. If you prefer a thicker sauce, mix the cornstarch with a little water to create a slurry, then add it to the sauce, stirring until thickened. Season to taste with salt and pepper.

STEP 5: REST THE DUCK

Once the duck is cooked, remove it from the oven and let it rest for about 15-20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a tender and juicy result.

STEP 6: CARVE THE DUCK

To carve the duck, start by removing the legs and thighs. Cut through the skin between the leg and body, and carefully pull the leg away from the carcass. Use a sharp knife to slice through the joint to detach the leg.

Next, remove the breasts by slicing along the breastbone and pulling the meat away from the bone. Cut the breasts into thick slices for serving.

STEP 7: PLATE AND SERVE

Arrange the carved duck on a serving platter. Drizzle the orange sauce over the duck, and garnish with fresh orange slices and additional herbs if desired. Serve immediately, accompanied by your favorite sides.