Duck à l'Orange

Instructions

1. Prepare the duck
   Preheat oven to 425°F (220°C). Pat the duck dry with paper towels. Using a sharp knife, score the skin of the duck breast in a diamond pattern, being careful not to cut into the meat. Season the duck inside and out with salt and pepper. Place the orange quarters, 2 sprigs of thyme, and bay leaves inside the cavity.
2. Roast the duck
   Place the duck breast-side up on a rack in a roasting pan. Roast for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and continue roasting for about 1 hour and 15 minutes, or until the duck is golden brown and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. Baste the duck with its own juices every 30 minutes. Transfer the duck to a cutting board and let rest for 15 minutes before carving.
3. Make the orange sauce
   While the duck is roasting, prepare the sauce. In a medium saucepan over medium heat, cook the sugar until it melts and turns amber in color, about 5 minutes. Carefully add the vinegar (it will splatter), then add the orange juice, remaining thyme sprigs, and bring to a simmer. Cook until reduced by half, about 15-20 minutes. Strain the sauce into a clean saucepan.
4. Finish the sauce
   Return the strained sauce to low heat and whisk in the Grand Marnier. Gradually whisk in the butter, one piece at a time, until the sauce is smooth and slightly thickened. Season with salt and pepper to taste.
5. Prepare the orange zest garnish
   Bring a small pot of water to a boil. Add the orange zest strips and boil for 1 minute. Drain and rinse under cold water. Repeat this process two more times to remove bitterness. In the same pot, combine 1/4 cup water and 1/4 cup sugar, bring to a simmer until sugar dissolves. Add the blanched orange zest and simmer for 5 minutes. Drain and set aside.
6. Carve and serve
   Carve the duck into serving pieces. Arrange on warm plates, drizzle with the orange sauce, and garnish with the candied orange zest. Serve immediately with remaining sauce on the side.