Duck à l’Orange

prep time: 7 minutes cook time: 2 hours 15 minutes yield: 8 servings

1 (5-pound) duck
1 tablespoon fine sea salt
1 teaspoon ground black pepper
Rind from 1 orange
4 sprigs fresh thyme
4 sprigs fresh marjoram
Unsalted butter, softened
1 onion, sliced thin
1 stalk celery, chopped
1 cup duck or chicken bone broth, homemade (here)
or store-bought

sauce

2 cups duck or chicken bone broth, homemade (here)
or store-bought
½ cup (1 stick) unsalted butter or duck fat
¼ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here), or more to taste
2 tablespoons coconut vinegar or sherry wine vinegar
2 tablespoons minced shallots
Grated zest of 2 oranges, plus extra for garnish
(optional)