Duck With Oranges And Cloves - cooking recipe

Ingredients

7 oz butter, softened
1 tbsp brown sugar
4 None oranges, two zested finely
2 tsp ground cloves
1 whole roasting duck (about 4 lbs)
1 bunch thyme, broken into sprigs
4 None onions, cut into wedges
1/2 cup sweet vermouth (such as Martini rosso) or brandy

Preparation

Preheat the oven to 350\u00b0F.
In a bowl, combine the butter, sugar, finely grated zest of two oranges and the ground cloves. Season to taste.
Using scissors, remove the duck neck, if still attached. Wash the duck inside and out and dry with a paper towel. Use your fingertips or scissors to ease the skin away from the duck, then rub the spiced butter under skin.
Quarter 1 orange and place into the duck's cavity with half of the thyme. Close the cavity and seal with a skewer.
Season the skin with salt and roast for 40 mins. Add the onion and remaining thyme. Roast for another 20 mins, until the duck is cooked when tested with a skewer (the juices will run clear).
Rest, covered, for 10 mins before carving. Drain the juices from the roasting pan, reserving 1/4 cup.
Heat the reserved juices, onion, thyme, juice from 2 oranges, and the vermouth. Bring to a boil, then reduce the heat and simmer for 5 mins.
Peel and segment the remaining oranges, removing the membranes, and stir into the sauce. Pour sauce over the roast duck and serve.