Ingredients

• A whole duckling – we used a 6 lb one
• For duck stock:
• neck, gizzards, other bits from the whole duck
• 2 cups of chicken stock
• 1 sprig of thyme, 2 TBSP parsley, 1 small onion, 1 small carrot
• 4 sweet navel oranges
• Salt and pepper
• 2 small onions, sliced
• 1 carrot, sliced sprig of thyme
• 1/4 cup red wine vinger
• 3 TBSP raw honey
• 2 TBSP tapioca flour + 3 TBSP port
• 1/2 cup port
• 2 TBSP orange liquor
• lemon juice
• OPTIONAL if you are Primal, 2 TBSP butter

Prepare the duck stock at least 2 hours in advance. Brown the duck bits, onion and carrot in a stock pot and then pour in stock, herbs and enough water to cover the duck. Simmer for 2 hours.

Peel the oranges and cut peel into 1/16 inch wide, 1.5 inch long

Simmer the orange peel in water for 15 minutes and drain and pat dry
Preheat oven to 425.
Prepare your duck by rubbing salt and pepper in the cavity and stuffing it with one small onion, a sprig of thyme and 1/3 of the orange peel.
Tie your duck up securely with string and lay breast-up in a shallow roasting dish with the remaining onion and carrot scattered around it
Roast for 15 minutes

Reduce heat to 350 and put the duck on one side and roast for a further 30 minutes.
Turn the duck to the other side and roast for another 20-30 minutes.
Turn it back to breast-up, sprinkle with salt and roast for at least another 15 minutes until a meat thermometer reads about 140 for medium rare.
When the duck is ready, remove the string and place in a platter in the turned off oven with the door ajar while you finish your sauce.
While your duck is roasting, start preparing your orange sauce. Cook vinegar and honey until it is dark and syrupy.

Add 1/2 cup duck stock to the pan and combine.Then add 1 1/2 cups duck stock, tapioca flour and port mixture and orange peel and simmer until the sauce is thick. Correct seasoning with salt and pepper. This can now be set aside.
When your duck has been removed from the roasting pan, drain as much fat out of the pan as you can. Set the pan on the stove top and add 1/2 cup of port.
Scrape off drippings and reduce till there is about 3 TBSP of port.
Add this to the orange sauce and simmer. Then add the 2 TBSP of orange liquor and drops of lemon juice to taste. If you are Primal, you can finish this with mixing in 2 TBSP of butter just before serving

Arrange orange segments on platter around the duck and spoon a bit of orange sauce on top. Serve the rest of the sauce in a gravy boat with the duck.

source: crunchymama.net