Instructions
1. Preheat the oven to 350. Season duck all over and inside cavity with salt and pepper. Using a trussing needle threaded with cotton kitchen twine, truss duck cavity shut. Put duck, breast side up, on a roasting rack set in a roasting pan and roast in oven until skin is golden brown, about 1 1/2 hours. Increase oven temperature to 425 and continue roasting until skin is crisp, about 30 minutes more.

2. Meanwhile, put vinegar and sugar into a medium saucepan, stir to combine, then boil over medium-high heat, stirring occasionally, until reduced by half, 8-10 minutes. Add orange juice, orange segments, and shallots and boil until reduced by half again, 10-15 minutes. Add demi-glace and boil until sauce is thick enough to coat the back of a spoon, 10-15 minutes more. Stir in lemon juice and season to taste with salt and pepper.

3. Transfer duck to a clean roasting pan. Heat Grand Marnier and brand together in a small skillet over medium heat until hot, then carefully ignite with a kitchen match and pour over duck. When flames subside, transfer the duck to a cutting board.

4. Stir reserved sauce into roasting pan with brandies and heat over medium heat until hot. Carve duck breasts off both sides of carcass into 2 large lobes, then cut off legs and thighs (discard carcass or save for making stock or another use). Divide duck between 2 warmed plates and spoon sauce onto plates. Garnish leg bones with paper frills, if you like.







NOTES : In the winter months, Shire brightens this old-fashioned specialty -- which Locke-Ober customers have been ordering for more than a century -- with the juice of blood oranges.





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Yields: 2 Servings
     SAVEUR magazine, September/October 2002, page 64

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