Roasted Duckling with Orange—Cane Syrup Sauce

Name: Roasted Duckling with Orange—Cane Syrup Sauce
Yield: makes 2 to 4 servings
Ingredients: 1 duck (about 5 pounds); 1 onion, quartered; 1 medium orange (or satsuma, a Louisiana mandarin), zested and quartered; 1 teaspoon each chopped fresh sage and thyme; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; Orange–Cane Syrup reserve liquid; Orange–Cane Syrup Sauce; 2 cups fresh-squeezed orange or satsuma juice; 1 cup cane vinegar or apple cider vinegar; 2 medium shallots, minced; 1/4 cup cane syrup; 2 cups Chicken Stock (p. 206); 2 tablespoons butter, softened; Salt

December 14, 2011

Every once in a while I crave an old-school, crispy-skin roasted duck with a fruity but not-too-sweet sauce to drizzle over the top. Most of the fat will render out during the roasting process if you are patient and let it cook long enough. Cane syrup, which is made from sugar cane and has a deep, bittersweet flavor, is a Louisiana twist, but maple syrup or honey will work just as well. This duck is delicious with simple sides like wild or pecan rice, haricots verts, or sugar snap peas, or, on the fancier side, warm Butternut Squash Spoon Bread Soufflé (p. 316).

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