Duck à l’orange

Are you tired of serving turkey for the holidays? This Christmas, break up your routine with this perfectly seasoned duck à l’orange. It’s guaranteed to be mouthwatering!

Start to finish: 4 hours (30 minutes active)
Servings: 4

Ingredients
• 1 whole duck, about 5.5 pounds
• 2 cloves garlic
• 2 French shallots, peeled
• 1 lemon, quartered
• 1 apple, quartered
• A few sprigs of fresh thyme
• 1 cup honey
• 2 tablespoons molasses
• 3 tablespoons orange juice
• 1 tablespoon soy sauce
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• Salt and pepper, to taste

Directions
1. Remove the giblets from the cavity of the duck, if necessary. Pat the skin dry with paper towels and leave uncovered overnight in the fridge.

2. Preheat the oven to 300 F. Using a knife, score the fat on the breasts, taking care not to cut the flesh. Salt the outside and inside of the duck evenly. Stuff the cavity with garlic, shallots, lemon, apple, and thyme. Close the cavity with butcher’s twine or toothpicks.

3. Place the duck in a baking dish, breast side up, and bake for 1 hour. Turn the duck, breast side down, and bake for another hour. Turn it over one last time and bake for one last hour.

4. Meanwhile, in a small saucepan, bring the remaining ingredients to a boil. Reduce the heat and simmer for about 10 minutes, until the glaze thickens.

5. After it’s cooked for 3 hours, remove the duck from the oven and increase the temperature to 400 F. Brush the duck with the glaze and place it in the oven for 10 minutes. Baste the duck with the glaze again, and bake for another 10 minutes.

6. Let the duck stand for at least 15 minutes, then present it on a large platter garnished with holly leaves, oranges, and other fresh fruit.