Every once in a while I crave an old-school, crispy-skin roasted duck with a fruity but not-too-sweet sauce to drizzle over the top. Most of the fat will render out during the roasting process if you are patient and let it cook long enough. Cane syrup, which is made from sugar cane and has a deep, bittersweet flavor, is a Louisiana twist, but maple syrup or honey will work just as well. This duck is delicious with simple sides like wild or pecan rice, haricots verts, or sugar snap peas, or, on the fancier side, warm Butternut Squash Spoon Bread Soufflé (p. 316).

　　

Ingredients

makes 2 to 4 servings

　　1 duck (about 5 pounds)

　　1 onion, quartered

　　1 medium orange (or satsuma, a Louisiana mandarin), zested and quartered

　　1 teaspoon each chopped fresh sage and thyme

　　1 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　Orange–Cane Syrup reserve liquid

　　Orange–Cane Syrup Sauce

　　

Orange-Cane Syrup Sauce

2 cups fresh-squeezed orange or satsuma juice

　　1 cup cane vinegar or apple cider vinegar

　　2 medium shallots, minced

　　1/4 cup cane syrup

　　2 cups Chicken Stock (p. 206)

　　2 tablespoons butter, softened

　　Salt

　　

Step 1

Rinse and pat the duckling dry and trim away some of the excess fat around the cavity. Stuff the bird with the onion and orange quarters. Tie the duck legs closed with string. Combine the orange zest, sage, thyme, salt, and black pepper. Prick the duckling skin lightly all over and rub it generously with the herb mixture. Set aside at room temperature for 1 hour, or refrigerate up to 12 hours.

　　

Step 2

About 2 hours before serving time, preheat the oven to 425°F and place a 13 × 9-inch roasting pan in the oven.

　　

Step 3

Place the duck breast side up in the preheated pan. Roast for 30 minutes, then reduce the heat to 400°F. Turn the duck, baste it, and roast for 30 more minutes. Finally, turn the duck breast side up again, baste it, and roast for 40 more minutes, until the skin is crisp and the juices run clear when you prick the thigh. Remove the duck from the heat and let it rest for 10 minutes.

　　

Step 4

You may serve the duck whole, or remove the breasts and legs from the carcass, then serve the breasts sliced and the legs whole. Spoon the warm sauce over the duck or serve it on the side.

　　

Orange-Cane Syrup Sauce

Step 5

Place the orange juice, vinegar, and shallots in a small saucepan and bring to a boil. Lower the heat and simmer until it has reduced to about 1 cup. Whisk in the cane syrup and divide the mixture in half. Reserve one half for basting the duck later. In another saucepan, bring the Chicken Stock to a boil. Lower the heat and simmer until the stock is reduced to 1/2 cup, then whisk in the orange juice mixture and simmer for about 7 minutes, until slightly syrupy. Whisk in the butter a tablespoon at a time, until you have a light, creamy sauce. Taste for seasoning and add a little more salt if necessary. The sauce should be balanced between sweet and tart. If it’s too tart, add a little more syrup. Keep it warm while the duck is roasting.

　　

Carving a Duck

Step 6

Place the bird on a cutting board. Disjoint and remove a leg from the side nearest you. Use a knife to remove the wings (they will come off easily). Slicing along the breastbone, gently remove the whole breast in one piece. Slice the breast on the slant to make nice medallions. Repeat with the other side.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.