Duck à l'Orange

Ingredients

• 5  peppercorns whole black
• 1 medium carrots peeled halved lengthwise
• 1  celery stalk coarsely chopped
• 5.5 pounds pekin duck (Long Island)
• 4 servings kosher salt freshly ground
• 3  navel oranges 
• 0.3 cup port 
• 3 sprigs thyme leaves 
• 1  onion yellow coarsely chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• sieve

Directions

1. Set giblets from duck aside; reserve liver foranother use. Trim skin from both openingsof the cavity; set aside for rendering.
2. Cutboth leg-thigh pieces off duck.
3. Cut wingsfrom breasts. Carve breasts from carcass for2 boneless breasts. Trim off wing tips andflats; set aside.
4. Cut carcass into quarters.Cover and chill leg, breast, and wing pieces.
5. Heat reserved duck skin in a large heavypot over medium heat. Cook, stirring, untilabout 2 tablespoons fat is rendered; discard skin.
6. Add giblets, wing tips and flats, carcasspieces, onion, and thyme sprigs. Cook,stirring occasionally, until lightly browned,about 15 minutes.
7. Add celery, carrot,peppercorns, and 6 cups water. Bring toa boil over high heat, skimming any foamthat rises to the surface. Reduce heat tomedium; simmer duck stock for 1 hour.
8. Meanwhile, using a sharp knife, cut allpeel and white pith from 1 orange; set peelaside. Working over a medium bowl, cutbetween membranes to release segmentsinto bowl; set aside.
9. Add orange peel tosimmering stock. Juice remaining 2 orangesand set juice aside.
10. Strain stock through a fine-mesh sieveinto a medium bowl (you should have about2 cups).
11. Transfer orange peel to a worksurface; discard remaining solids in sieve.Slice peel into thin strips (remove white pithfor a more refined look, if desired); set aside.DO AHEAD: Stock can be made 1 day ahead.Cover and chill stock and peel separately.
12. Prick duck pieces all over with a sharpknife. Season with salt and pepper. Arrangethem in a single layer in a large heavy skillet(use 2 if needed), skin side down, and cookover medium heat, occasionally pouring offfat from skillet into a heatproof bowl, untilskin is deep golden brown, 18-20 minutes.(Cover and chill fat; save for cooking potatoesor stir-fried rice.)
13. Turn over duck pieces. Cook breasts, skinside up, until an instant-read thermometerinserted horizontally into thickest partof breast registers 125°F for medium-rare,about 2 minutes.
14. Transfer breasts to a largerimmed baking sheet. Continue cookinglegs and wings until well browned onboth sides and juices run clear when thighis pierced with a fork, 10-15 minutes longer.
15. Transfer to sheet with breasts.
16. Pour off fatfrom skillet, leaving browned bits behind.
17. Preheat oven to 450°F. Return skillet withbrowned bits to medium-high heat.
18. Pour inPort and cook, scraping pan with a woodenspoon (the browned bits will add extra flavorto the sauce), until reduced and syrupy,about 2 minutes.
19. Add reserved orange juiceand duck stock; boil, stirring occasionally,until sauce is smooth and thickened, about20 minutes. Season sauce to taste with saltand pepper. Cover and keep warm.
20. Place rimmed baking sheet with duckpieces in oven.
21. Bake until duck is just heatedthrough, 5-8 minutes.
22. Pour warm sauce onto a deep platter.Scatter orange segments and strips of peelover. Top with duck pieces.