I have been working on this recipe for years, and I finally have it where I want it. It’s go to on Christmas and Good Friday now.
Simple enough. Dry the duck, salt the cavity, and then stuff it up the butt with a quartered naval orange and a quartered Meyer lemon. Cook for thirty minutes at 425 degrees F, and another ninety minutes at 375 degrees F. Before cooking, cut another orange in half, and squeeze the juice of one half of over the bird. After an hour, do the same thing with the other half. A roasting rack helps. Give it the thigh joint prick test after two hours, but it should be done by then.
Orange Wine Sauce
The key to this sauce is to reduce it down to a syrup, or even a jelly. Think lamb with mint jelly, and you have the idea.
Juice of two Naval Oranges
Red Wine to taste
1 tablespoon of Honey
1 teaspoon of Sugar
1 teaspoon of Red Wine Vinegar
1/2 cup Chicken Stock
Naturally, you can make this as sweet and sour as you want, with more sugar and more vinegar. Our menu for today is brick oven pizza, and for Easter Sunday, ham and macs and cheese, naturally. It doesn’t get much more Southern than that.