minutes or until the skin is crisp. Remove the duck
from the roasting pan and drain the juices from the
cavity. Place on a serving platter and allow the duck to
rest for 10 minutes before carving. Serve topped with
the orange sauce and garnished with thyme leaves,
orange slices, and extra orange zest, if desired.
- Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat on a rimmed
baking sheet in a preheated 350°F oven for 5 minutes
or until warmed through.