Duck A L'Orange

4 Navel Oranges
4 1/2 - 5 1/2 lb. Duckling
1/2 teas. salt
Pinch of pepper

Remove the orange part of the skin of the oranges in strips with a
vegetable peeler. Cut into julienne (1/16" wide by 1 1/2" long)
Simmer for 15 minutes in a quart of water. Drain.

Preheat oven to 450 F
Season the duck cavity with salt and pepper, add one third of the
prepared orange peel. Place it on a rack in a roasting pan.
Put, uncovered, into the oven and reduce the heat at once to 350F.
Cook until tender, allowing about 20 minutes to the pound.

While the duck is roasting, make the sauce base.

3 Tbls. sugar
1/4 cup red wine vinegar
2 - 10 1/2 oz. cans chicken stock (double strength - no water)
2 Tbls. cornstarch blended with 3 Tbls. port or Madeira wine

Boil the sugar and vinegar over moderately high heat for several
minutes until the mixture has turned into a brown syrup. Remove
from heat and pour in 1 can of stock. Simmer for a minute, stirring,
to dissolve the caramel. Add the other can of stock, the cornstarch
mixture, and remaining prepared orange peel. Simmer until sauce
is clear, limpid and slightly thickened. Set aside.

When the duck is done, set it on a platter, and place in the turned-off
oven with the door ajar.

Remove as much fat as you can from the roasting pan. Add:

1/2 cup port or Madeira wine

Boil it down rapidly in the roasting pan over medium high heat,
while scraping the coagulated roasting juices and reducing the
liquid to 2 or 3 tablespoons. Strain this into the reserved sauce base,
and bring to a simmer. Stir in:

3 Tbls. orange liqueur (Grand Marnier)
2 Tbls. softened butter

Remove from heat to a warmed sauce boat. Serve duck with
separated orange segments (remove remaining peel) heaped at
the ends of the platter. Spoon a bit of sauce over duck.

Accompany with Wild Rice and a chilled white Burgundy.