For the duck:
- 1 duck, about 2.5 kg (order ahead of time from a good butcher and ask him to cut it into 8 pieces)
- 2 l orange juice
- 200 g white sugar
- 3 tbsp fresh rosemary, finely chopped, (or 1½ tbsp dried, pounded)
- salt and freshly ground pepper
For the caramelized oranges
- 8 orange slices (rind included)
- 40 ml orange juice (slightly warmed up in a small saucepan)
- 7 tbsp white sugar
Preheat oven to 160°C. In a roasting pan lay out the pieces of duck in a single layer. Season with salt and pepper, sprinkle with the 200 g of sugar and the rosemary. Pour on the 2 l of orange juice. Cover with foil and roast for 1½ hours. Remove the foil and roast for another 30 minutes or until done (you can check by sliding a knife through 1 – 2 pieces: the inside should not be brown or pink, but not red) and the skin has turned golden brown.
Transfer the duck to a serving platter and cover with foil to keep warm. Place the drippings in the freezer for 30 minutes. Once cool, the fat will harden on the surface and you can easily skim it off and discard. Put the remaining juices in a saucepan and simmer for 6-8 minutes to reduce the gravy.
For the caramelized oranges:
In a skillet, heat the 7 tbsp of sugar over medium heat, until melted and golden. Add the 40 ml of warm orange juice and cook for 3-4 minutes until it starts to bubble. Add the orange slices and let cook for 2-3 minutes, until they caramelize. Remove from the stove.
Pour some of the gravy over the duck (if you have made too much gravy, freeze it for future use). Garnish with the caramelized oranges. Serve with pilaf rice or mashed potato.