Entree: Italy – Veneto – Anatra all'Arancia (Roast duck finished with a glossy sweet-tart orange sauce typical of Venetian cooking)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 15 min

Total 2 hrs 5 min

Ingredients

- 4 lb (1.8 kg) whole duck, neck and giblets removed
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp (30 ml) olive oil
- 3 oranges, zested and juiced, yielding about 1 cup (240 ml) juice
- 1/2 cup (120 ml) dry white wine (such as a local Venetian wine)
- 1 cup (240 ml) chicken or duck stock
- 2 tbsp (30 g) granulated sugar
- 1 tbsp (15 ml) white wine vinegar
- 2 tbsp (30 g) unsalted butter, chilled and cubed
- 1 small onion, quartered
- 2 sprigs fresh thyme
- 1 tbsp (8 g) cornstarch mixed with 1 tbsp (15 ml) water (optional, for thickening)

Instructions

1. Preheat the oven to 425°F (220°C). Pat the duck dry inside and out and season generously with salt and pepper. Prick the skin in several places with a skewer or small knife, taking care not to pierce the meat, to help render fat.
2. Place the duck breast-side up on a rack in a roasting pan. Rub the skin with olive oil. Roast at 425°F (220°C) for 20–30 minutes to begin crisping the skin, then reduce the oven temperature to 350°F (175°C).
3. Continue roasting for an additional 50–70 minutes, basting occasionally with pan juices, until the skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh reads about 165°F (74°C). Remove the duck to a cutting board and let rest 15 minutes before carving.
4. While the duck rests, pour off excess fat from the roasting pan, leaving about 1–2 tbsp of browned fond. Place the pan over medium heat on the stovetop (or transfer fond to a skillet). Add the quartered onion and thyme and sauté until the onion is soft and browned, about 5 minutes.
5. Deglaze the pan with the white wine, scraping up browned bits, then add the orange juice, orange zest, chicken or duck stock, and sugar. Bring to a simmer and reduce by about one-third until slightly thickened and syrupy, about 6–8 minutes.
6. Stir in the white wine vinegar, then whisk in the chilled butter pieces off the heat to create a glossy sauce. If a thicker sauce is desired, whisk in the cornstarch slurry and return to a gentle simmer until thickened; season with salt and pepper to taste.
7. Carve the duck into portions and spoon the orange sauce over the pieces. Serve immediately with orange segments if desired and roasted potatoes or polenta typical of the Veneto region.