Another recipe that was requested on food_porn
and since I took the time to type it, I'll post it here too. Anatra all'Arancia (Roast Duck with Orange Sauce, Tuscan Style)
This recipe is based on a recipe from Tuscany: The Beautiful Cookbook
by Lorenza de' Medici (a wonderful cookbook filled with gorgeous photos of both food and Tuscany--though it's a bit unwieldy for its size).
Duck with orange sauce is said to have originated in Siena and was taken to France by Caterina de' Medici's chefs.
1 big duck (about 2.5 pounds, as I recall)
Orange, lemon and onion, quartered, to stuff the duck
3 Tbsp extra virgin olive oil
2 Tbsp granulated sugar
1 Tbsp white wine vinegar
1 tsp oregano or thyme (I can't remember which I used, but I'm pretty sure it had to be one of these)
1 cup dry white wine
salt and fresh ground black pepper
Preheat your oven to 180C/350F. Remove the zest from the two oranges in long thin strips. Squeeze the juice from the oranges and set aside.
Rinse the duck inside and out, pat dry, season the cavity, then stuff the cavity with the orange, lemon and onion (it probably won't all fit) and truss with kitchen string. Prick it all over with a fork and season with salt and pepper. Heat a heavy skillet (cast iron is best) over medium heat, add the olive oil, and after it has warmed add the duck. Cook, turning, until golden on all sides (I even held the duck up with tongs on both ends to get the skin crispy there). Move the duck to a roasting pan. Save the fat in the skillet for another use (to roast potatoes in, or perhaps to cook a salad of wilted greens).
Roast the duck until tender, about 1 1/2 hours. I don't recall exactly how long my duck took to roast, since I made it about two weeks ago.
Meanwhile, combine the sugar and vinegar in a small saucepan and caramelize the sugar by stirring over medium heat until the sugar deepens to a rich brown color. Don't let it burn. Remove from the heat and add the orange zest, crushed dried herb and orange juice. Set aside.
Let the roast duck rest, covered loosely with foil, for about 15 minutes before cutting into serving pieces. Keep these warm on a serving platter while you finish the sauce.
Skim the fat off the roasting juices and reheat them over medium heat. Add the wine to deglaze, scraping the the browned bits from the bottom of the pan. Add the orange sauce and cook until reduced and thickened. Season to taste with salt and pepper. Pour the hot sauce over the duck pieces and serve.
It may have been the best duck I've ever had. :)