Duck A L'orange

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
784
FAT
13%
CHOL
4%
SOD
132%

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Ingredients for 4 servings

1 tablespoon kosher salt

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 teaspoon black pepper

1 (5- to 6-lb) Long Island duck (also called Pekin)

1 juice orange, halved

4 fresh thyme sprigs

4 fresh marjoram sprigs

2 fresh flat-leaf parsley sprigs

1 small onion, cut into 8 wedges

1/2 cup dry white wine

1/2 cup duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth

1/2 carrot

1/2 celery rib

1/3 cup sugar

1/3 cup fresh orange juice (from 1 to 2 oranges)

2 tablespoons white-wine vinegar

1/8 teaspoon salt

2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth

1 tablespoon unsalted butter, softened

1 tablespoon all-purpose flour

1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler

Special equipment: an instant-read thermometer; a 13- by 9-inch flameproof roasting pan

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