Pato com Laranja

Ingredients

Equipment Needed

• •Heavy roasting pan with rack
• •Meat thermometer
• •Medium saucepan for glaze
• •Sharp carving knife

Instructions

1. 1

   Prepare the duck

   Remove the duck from the refrigerator one hour before cooking. Pat it completely dry inside and out with paper towels. This step matters. Wet skin doesn't crisp. Score the skin in a crosshatch pattern, cutting through the fat but not into the meat. This helps render the fat during roasting. Season generously with salt and pepper, rubbing it into every crevice.

   Score through the fat layer but stop when you feel resistance. You want to render the fat, not dry out the meat beneath it.
2. 2

   Stuff with aromatics

   Cut one orange into quarters. Stuff the cavity of the duck with the orange quarters, bay leaves, thyme sprigs, cinnamon stick, and cloves. These aromatics perfume the meat from within as it roasts. Tuck the wing tips under and tie the legs loosely together if you want a prettier presentation. Avó Leonor never bothered with tying. The duck doesn't care.

3. 3

   Begin roasting low

   Place the duck breast-side up on a rack set in a roasting pan. Roast at 150°C (300°F) for 1 hour and 30 minutes. This low, slow start renders the fat beneath the skin. You'll see it pooling in the pan. That liquid gold is what makes the skin crisp later. Don't rush this step.

   Save the rendered duck fat. Strain it, refrigerate it, use it for roasting potatoes. There's nothing better.
4. 4

   Make the glaze

   While the duck roasts, prepare the glaze. Zest two oranges and juice all three remaining oranges. In a saucepan, combine the orange juice, zest, port wine, and honey. Bring to a simmer and reduce by half, about 15 minutes. The kitchen will smell like Christmas. Add the vinegar at the end. Taste and adjust. It should be sweet, bright, and complex from the port.

5. 5

   Finish with high heat

   Remove the duck from the oven. Carefully drain off the rendered fat. Increase the oven temperature to 200°C (400°F). Brush the duck generously with the glaze. Return to the oven and roast for another 45 minutes to 1 hour, basting with more glaze every 15 minutes. The skin should turn deep mahogany, lacquered and crispy. A thermometer inserted into the thickest part of the thigh should read 75°C (165°F).

6. 6

   Build the sauce

   Transfer the duck to a cutting board and let it rest for 15 minutes. Meanwhile, place the roasting pan over medium heat. Pour in the stock and remaining glaze, scraping up all the caramelized bits from the bottom. These fond bits are flavor. Let the sauce simmer and reduce by half, about 10 minutes. Strain into a clean saucepan. Off heat, whisk in the cold butter one tablespoon at a time. This gives the sauce body and shine.

7. 7

   Carve and serve

   Carve the duck: remove the legs and thighs, then slice the breast against the grain. Arrange on a warm platter. Spoon the sauce around (not over, you've worked hard for that crispy skin). Garnish with fresh orange segments if you like. Serve immediately with roasted potatoes or arroz de cenoura. This is celebration food. Treat it that way.

Chef Tips

• •Order your duck from a butcher who can source quality birds. Supermarket ducks are often pumped with water, which makes crisping the skin nearly impossible. Ask for a duck that's been properly air-dried.
• •Use a tawny port if you can find one. Ruby port works but tawny has deeper caramel notes that complement the orange beautifully. Save the vintage port for drinking. Cooking port doesn't need to be expensive, just authentic.
• •The two-temperature roasting is essential. Low first to render fat, high at the end to crisp. Try to shortcut this and you'll have either flabby skin or tough meat. Não tenhas pressa.
• •Rest the duck properly. Those 15 minutes allow the juices to redistribute. Cut too soon and they run onto the board instead of staying in the meat.

Advance Preparation

• •Salt the duck the night before and leave it uncovered in the refrigerator. The dry air helps the skin dry out, which means crispier results. This step is optional but makes a real difference.
• •The glaze can be made up to 3 days ahead and refrigerated. Rewarm gently before using.
• •The carved duck and sauce can be held warm for up to 30 minutes, but the skin loses its crispness the longer it sits. This is a dish best served immediately.

Frequently Asked Questions

Nutrition Information

1 serving (about 250g)