1 duck, excess fat removed
1 cup chicken or duck stock
¼ cup maple syrup
1 cup orange juice
Zest of 1 orange
1 stick cinnamon
2 teaspoons finely chopped fresh ginger
½ a lemon
Preheat the oven to 400Â°F.
Prick the duck all over with a fork (this will allow the excess fat to render out of the duck).
Season the duck with salt and pepper and place on a rack in a roasting pan. Roast 1 hour and 20 minutes, draining off the fat during the roasting process several times. Once out of oven, set the duck aside until it is cool enough to handle.
Make the glaze: Combine the stock, syrup, orange juice and zest, cinnamon cloves and ginger in a pan and simmer over medium heat until reduced to ½ cup, strain the glaze and season with a few drops of lemon juice. Season with salt and pepper.
Cut the duck in half lengthwise and pull out the rib cage and back of each half.
Light the broiler and position a rack six inches under it.
Place the duck halves skin side up in a pan. Broil until the skin is crispy, about 4 minutes. Brush with some of the glaze and broil 2 minutes more.
Pour the remaining glaze over the duck and serve.
© Recipe Property of Peter Berley