Duck à l'Orange
"Because a single duck rarely has enough meat to feed more than two or three people, Jacques Pépin prepares two ducks side by side when serving this classic dish to guests. And because he's roasting whole ducks, he cooks them until they're well done, which results in the crispiest skin and best flavor...."
INGREDIENTS
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Two 5 1/2- to 6-pound Pekin ducks, trimmed of excess fat—necks, gizzards and hearts reserved
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Salt and freshly ground black pepper
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1 cup water
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1 tablespoon vegetable oil
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2 medium carrots, coarsely chopped
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2 medium tomatoes, coarsely chopped
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2 celery ribs, coarsely chopped
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1 small leek, white and pale green parts only, coarsely chopped
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1 small onion, coarsely chopped
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2 garlic cloves, crushed but not peeled
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2 bay leaves
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1 teaspoon dried thyme
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3 tablespoons all-purpose flour
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2 tablespoons tomato paste
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1 quart chicken stock or low-sodium broth
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1 cup dry white wine
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5 navel oranges
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1/3 cup sugar
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1/3 cup cider vinegar
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2 tablespoons currant jelly
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2 tablespoons Grand Marnier
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2 tablespoons cold unsalted butter
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