(by Pam Koner)
1 T. kosher salt
1 t. freshly ground pepper
1 t. ground coriander
5 - 6 lb. Long Island duck, giblets and excess fat removed
1 small onion
2 carrots, cut into pieces
2 ribs of celery, cut into pieces
1/2 c. dry white wine
1/2 c. chicken stock
2 - 4 T. chicken stock
1/3 c. sugar
2 T. apple cider vinegar
1/3 c. fresh orange juice (from 1 to 2 oranges)
3 T. orange marmalade
1/8 t. kosher salt
1 T. unsalted butter, softened
1 T. all-purpose flour
1 T. orange zest
Preheat oven to 475 F.
Sprinkle skin and cavity of duck with salt, pepper, and coriander.
Place onion in cavity of duck.
Place carrot and celery in a large roasting pan.
Prick duck skin with a fork (do not pierce the flesh), and place on top of vegetables.
Roast for 30 minutes.
Squeeze juice from orange, and combine with wine and stock.
Pour into roasting pan and lower oven temperature to 350 F.
Continue to roast until thermometer inserted into the thigh registers 170 F., about 1 to 1 1/4 hours.
Place duck under broiler until golden brown, about 3 minutes.
Transfer duck to a cutting board, loosely tented with aluminum foil.
Discard vegetables, and pour juices from the duck cavity into pan.
Strain pan juices through a sieve into a measuring cup, and skim off any fat.
Add enough stock to total 1 c.
Cook sugar in heavy pot over moderate heat until starting to caramelize.
Carefully add vinegar, orange juice, marmalade, and salt, and stir over low heat.
Add pan juices, and simmer over medium heat until reduced, about 8 minutes.
Combine butter and flour, and whisk into mixture.
Stir in zest.
Carve duck and serve with sauce.