View source for Duck A L'Orange

===Ingredients===
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*1.8kg Duck
*4 Oranges
*95g Light brown sugar
*125ml Cider vinegar
*80ml Grand Marnier or Cointreau
*30g Butter
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===Instructions===
#Cut an orange in half and put it to one side.
#Cut away any excess skin and fat from the neck and tail of the duck.
#Cut through the skin along the breast bone, then using your shears cut through the breast bone.
#Open up the duck and press down on the pelvis firmly to flatten it.
#Pat the duck dry, then rub the skin thoroughly with the orange halves.
#Place the duck on a rack in a roasting pan and using a carving fork, prick skin all over to allow the fat to render out.
#Roast the duck in a preheated oven at 150c or 300f and roast for 45 minutes.
#While the duck roasts, heat a pan over medium low heat and melt the sugar, tipping the pan or stirring the sugar to ensure even browning.
#Pour in the vinegar, standing back from the pan, as it will spatter. The sudden temperature change will make the melted sugar turn to toffee.... this is normal.
#Keep stirring, bring the solution to a boil, and boil for 3 to 4 minutes. By this stage the toffee will have mostly dissolved, then add the orange juice and grand marnier.
#Bring this back to a boil and boil for 2 minutes, then remove the pan from the heat.
#After the initial 45 minutes of roasting, remove the duck from the oven and drain any fat from the pan.
#Raise the temperature of the oven to 180c or 350f, spoon some of the orange sauce over the duck and return it to the oven for a further 45 minutes.
#Remove the duck from the oven every 10 minutes and spoon a bit more of the sauce over the bird.
#After 45 minutes, remove the pan from the oven and transfer the duck to a platter and cover it with foil.
#Skim any excess fat from the pan then strain the juices through a sieve back into the frying pan, and add the orange zest and butter. Reheat this over medium heat until it just comes to a boil.
#Cut the duck in half up the spine, transfer the halves to platters and spoon the orange sauce over the duck before serving.
===Dipping Sauce===
*1/3 cup sugar
*1/3 cup fresh orange juice (from 1 to 2 oranges)
*2 tablespoons white-wine vinegar
*1/8 teaspoon salt
===Method===
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.