Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1184.09 Kcal (4958 kJ) | ||
| Calories from fat | 384.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.75g | 66% | |
|---|---|---|---|
| Cholesterol | 664.89mg | 222% | |
| Sodium | 744.13mg | 31% | |
| Potassium | 138.2mg | 3% | |
| Total Carbs | 4.29g | 1% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 183.4g | 367% | |
| Vitamin C | 14.4mg | 24% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 12.5mg | 69% | |
| Calcium | 132.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 171.47 Kcal (718 kJ) | ||
| Calories from fat | 55.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.19g | 66% | |
|---|---|---|---|
| Cholesterol | 96.28mg | 222% | |
| Sodium | 107.76mg | 31% | |
| Potassium | 20.01mg | 3% | |
| Total Carbs | 0.62g | 1% | |
| Sugars | 0.17g | 5% | |
| Dietary Fiber | 0.19g | 5% | |
| Protein | 26.56g | 367% | |
| Vitamin C | 2.1mg | 24% | |
| Iron | 1.8mg | 69% | |
| Calcium | 19.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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