Juice of 3 lemons
6 drops food-grade orange oil, or more to taste
Fresh thyme leaves, for garnish
Orange slices, for garnish
- Preheat the oven to 475°F.
- Pat the duck dry and season the inside and
outside well with the salt and pepper. Place the orange
rind, thyme, and marjoram inside the cavity. Rub the
outside of the duck with butter. - Place the onion slices and chopped celery in a
roasting pan. Set the duck on top. Add the broth and
bake for 30 minutes. - Meanwhile, make the orange sauce: Combine all
the ingredients in a small saucepan. Simmer over
medium heat (not high or it will burn) until reduced by
half, stirring often, 30 to 45 minutes. Taste and add
more sweetener and/or orange oil, if desired. Strain the
sauce and discard the orange zest. - After the duck has been in the oven for 30
minutes, reduce the oven temperature to 350°F. Pour
the sauce into the roasting pan and cook the duck for
80 more minutes or until the internal temperature
reaches 170°F. - Turn the oven to broil and broil the duck for 4