Duck à l'orange, an extravagant cliché of the 1960s, is a beautiful old recipe that can still elevate any holiday dinner. We have used our pine tree honey instead of the original quantity of sugar and blended it with cognac for a rich sauce with depth of flavor.
- Preheat oven to 200 •C/400 •F.
- Stir together sea crystals, black pepper. In another container stir orange zest, honey, brandy & orange juice and set aside.
- Pat duck dry and sprinkle inside and out with sea crystals & black pepper mixture. Use 1 half of the orange cut in quarters and put in duck cavity with thyme and dried sage.
- Place duck in a roasting pan then spread butternut squash halves, brussel sprouts, clementines and oranges around, sprinkle with some more sea crystals and black pepper and roast 30 minutes.
- Pour with orange juice & cognac mixture all over duck and vegetables and continue to roast for another 30 minutes.
- Reduce heat to 160•C/350•F and continue to roast 1 to 1 1/4 hours more.
- Increase oven temperature to 245 •C/475•F or turn on broiler and broil duck 7-10 cm/ 3 to 4 inches from heat until top is golden brown about 3-5 minutes.
- Transfer duck and vegetables and vegetables to a cutting board, reserving juices in pan. Let duck stand 15 minutes before serving.
* Broiling is cooking using direct, high heat from the oven's heat source, directly above the food. The oven's maximum temperature is used to cook as rapidly as possible.