2 oranges
Water
3 Tbs. orange-flavored liqueur
1 duckling, 41/2 to 5 lbs.
Salt
1 carrot, chopped
1 medium onion, cut into wedges
6 whole cloves
1 can (14 1/2 oz) chicken broth
1 bay leaf
2 sprigs parsley
1/2 tsp. whole peppercorns
1/8 tsp. dried thyme leaves
1 clove garlic, minced
1 tsp. tomato paste
1/4 cup sweet vermouth
2 Tbs. cornstarch, blended with 1/4 cup cold water

Directions

Thinly peel oranges. Cut into 1-inch strips, about 1/8-inch wide. Bring 2 cups water to boiling. Add orange strips. Cover and simmer 15 minutes. Drain. Peel, discard white skin. Separate oranges into wedges. Mix with liqueur.

Rinse duckling. Pat dry. Reserve giblets and neck. Discard excess fat. Sprinkle with salt. Place about a third of the orange peel inside. Pierce skin with a fork around legs and lower breast. Place, breast down, on rack in roasting pan.

Roast, uncovered, at 450F for 20 minutes. Discard fat in pan.

Add carrot and onion wedges (stuck with cloves). Turn duckling breast up. Roasat at 350F until well browned, about 1 1/2 hours.

Meanwhile, brown giblets and neck in a little duck fat. Add broth, seasonings, and tomato paste. Simmer, covered, 1 hour. Strain broth.

Remove duckling to warm platter. Keep warm.

Discard fat in pan. Add vermouth to pan, stirring, Strain. Combine with giblet broth. Add oranges, reserving a few. Mix in cornstarch mixture. Cook, stirring until thick. Add most of the orange peel. Salt to taste.

Serve duckling with reserved orange peel and sections. Serve sauce in separate. bowl.