This spin on the classic preparation
makes efficient use of a whole duck
by breaking the meat into six pieces and
making a stock with the remaining carcass.
Have your butcher separate the breasts,
wings, and legs for you
1 Pekin (Long Island) duck (about 5 1/2 pounds)
1 yellow onion, coarsely chopped
3 sprigs thyme
1 celery stalk, coarsely chopped
1 medium carrot, peeled, halved lengthwise, then crosswise
5 whole black peppercorns
3 navel oranges
Kosher salt, freshly ground pepper
1/4 cup Port
Set giblets from duck aside; reserve liver for
another use. Trim skin from both openings
of the cavity; set aside for rendering. Cut
both leg-thigh pieces off duck. Cut wings
from breasts. Carve breasts from carcass for
2 boneless breasts. Trim off wing tips and
flats; set aside. Cut carcass into quarters.
Cover and chill leg, breast, and wing pieces.
Heat reserved duck skin in a large heavy
pot over medium heat. Cook, stirring, until
about 2 tablespoons fat is rendered; discard skin.
Add giblets, wing tips and flats, carcass
pieces, onion, and thyme sprigs. Cook,
stirring occasionally, until lightly browned,
about 15 minutes. Add celery, carrot,
peppercorns, and 6 cups water. Bring to
a boil over high heat, skimming any foam
that rises to the surface. Reduce heat to
medium; simmer duck stock for 1 hour.
Meanwhile, using a sharp knife, cut all
peel and white pith from 1 orange; set peel
aside. Working over a medium bowl, cut
between membranes to release segments
into bowl; set aside. Add orange peel to
simmering stock. Juice remaining 2 oranges
and set juice aside.
Strain stock through a fine-mesh sieve
into a medium bowl (you should have about
2 cups). Transfer orange peel to a work
surface; discard remaining solids in sieve.
Slice peel into thin strips (remove white pith
for a more refined look, if desired); set aside.
DO AHEAD: Stock can be made 1 day ahead.
Cover and chill stock and peel separately.
Prick duck pieces all over with a sharp
knife. Season with salt and pepper. Arrange
them in a single layer in a large heavy skillet
(use 2 if needed), skin side down, and cook
over medium heat, occasionally pouring off
fat from skillet into a heatproof bowl, until
skin is deep golden brown, 18-20 minutes.
(Cover and chill fat; save for cooking potatoes
or stir-fried rice.)
Turn over duck pieces. Cook breasts, skin
side up, until an instant-read thermometer
inserted horizontally into thickest part
of breast registers 125°F for medium-rare,
about 2 minutes. Transfer breasts to a large
rimmed baking sheet. Continue cooking
legs and wings until well browned on
both sides and juices run clear when thigh
is pierced with a fork, 10-15 minutes longer.
Transfer to sheet with breasts. Pour off fat
from skillet, leaving browned bits behind.
Preheat oven to 450°F. Return skillet with
browned bits to medium-high heat. Pour in
Port and cook, scraping pan with a wooden
spoon (the browned bits will add extra flavor
to the sauce), until reduced and syrupy,
about 2 minutes. Add reserved orange juice
and duck stock; boil, stirring occasionally,
until sauce is smooth and thickened, about
20 minutes. Season sauce to taste with salt
and pepper. Cover and keep warm.
Place rimmed baking sheet with duck
pieces in oven. Bake until duck is just heated
through, 5-8 minutes.
Pour warm sauce onto a deep platter.
Scatter orange segments and strips of peel
over. Top with duck pieces.