Name: Duck à l'Orange
Yield: Makes 4 servings
Ingredients: 1 Pekin (Long Island) duck (about 5 1/2 pounds); 1 yellow onion, coarsely chopped; 3 sprigs thyme; 1 celery stalk, coarsely chopped; 1 medium carrot, peeled, halved lengthwise, then crosswise; 5 whole black peppercorns; 3 navel oranges; Kosher salt, freshly ground pepper; 1/4 cup Port

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Duck à l'OrangeHirsheimer & Hamilton

This spin on the classic preparation makes efficient use of a whole duck by breaking the meat into six pieces and making a stock with the remaining carcass. Have your butcher separate the breasts, wings, and legs for you.

Recipe notes

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