* 1 tablespoon kosher salt
* 1 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* 1 teaspoon black pepper
* 1 (5- to 6-lb) Long Island duck (also called Pekin)
* 1 juice orange, halved
* 4 fresh thyme sprigs
* 4 fresh marjoram sprigs
* 2 fresh flat-leaf parsley sprigs
* 1 small onion, cut into 8 wedges
* 1/2 cup dry white wine
* 1/2 cup duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth
* 1/2 carrot
* 1/2 celery rib
* 1/3 cup sugar
* 1/3 cup fresh orange juice (from 1 to 2 oranges)
* 2 tablespoons white-wine vinegar
* 1/8 teaspoon salt
* 2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth
* 1 tablespoon unsalted butter, softened
* 1 tablespoon all-purpose flour
* 1 tablespoon fine julienne of fresh orange zest, removed with a vegetable
Special equipment: an instant-read thermometer; a 13- by 9-inch flameproof
Preheat grill or smoker to 425°F.
Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle
inside and out with spice mixture. Cut 1 half of orange into quarters and
put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges. Note:
duck can be split and above placed under skin.
Squeeze juice from remaining half of orange and stir together with wine and
stock. Set aside.
Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.
Pour wine mixture into roasting pan and reduce grill temperature to 350°F.
Continue to roast duck until thermometer inserted into a thigh (close to but
not touching bone) registers 170°F, 1 to 1 1/4 hours and top is golden
Transfer duck to a cutting board, reserving juices in pan. Let duck stand 15
While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring
occasionally with a fork, until sugar melts into a deep golden caramel. Add
orange juice, vinegar, and salt (use caution; mixture will bubble and steam
vigorously) and simmer over low heat, stirring occasionally, until caramel
is dissolved. Remove syrup from heat.
Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat.
Add enough stock to pan juices to total 1 cup liquid.
Stir together butter and flour to form a beurre manié. Bring pan juices to a
simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking
constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.