Ingredients

• 1 whole wild duck(black duck or mallard)
• 2 oranges(juice and zest)
• 80 ml honey
• 60 ml wine vinegar
• 250 ml duck or poultry stock
• 2 tbsp Grand Marnier(optional)
• 1 quartered onion
• 1 Salt and pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Salt and pepper the duck inside and out.

3. 3

   Place the onion and orange quarters in the cavity.

4. 4

   Roast for 20 minutes at high temperature, then reduce to 350°F for 45 minutes.

5. 5

   Baste regularly with the cooking juices.

6. 6

   Prepare the orange sauce by caramelizing the honey, then deglazing with vinegar.

7. 7

   Add the orange juice, zest, stock, and Grand Marnier.

8. 8

   Reduce until it coats the back of a spoon. Drizzle over the carved duck.