Duck à l'Orange

Method

1. Prepare the duck: remove the neck and any excess fat (reserve the fat). Clean the duck and pat dry. Season inside and out with salt and pepper, massaging well.
2. In a large pan or pot, heat the butter, reserved duck fat, cloves, and a drizzle of olive oil over medium-high heat.
3. Add the duck and brown on all sides, turning carefully.
4. Add the brandy/coñac and carefully ignite to flambé. Allow the flames to subside, then cover the pan to extinguish completely.
5. Add 2 tablespoons of the vegetable stock, cover, and cook on the stove for 25–30 minutes, turning the duck every 5 minutes.
6. Meanwhile, preheat the oven to 200°C (400°F). Prepare a baking dish: place the zest of one orange and a splash of white wine in the dish.
7. After the initial cooking, transfer the duck to the prepared baking dish. Pour any pan juices over the duck. Add the remaining white wine and a little more stock to the dish.
8. Cover the baking dish tightly with aluminum foil. Poke a few holes in the foil to allow steam to escape. Roast for 1 hour at 200°C.
9. While the duck roasts, prepare the orange glaze: in a small saucepan, combine the juice of 3 oranges, 1 teaspoon salt, 1 tablespoon honey, and 3 cloves. Cook over medium heat until reduced by half, about 10–15 minutes. Remove from heat and stir in the zest of the remaining orange.
10. After 1 hour, remove the foil. Brush the duck all over with the glaze. Place the remaining orange (sliced into rounds) on the breast. Return to the oven, reducing the temperature to 180°C (350°F), and roast for another 45 minutes, basting occasionally with the glaze from the dish.
11. Remove from the oven, let rest for a few minutes, then serve.