Duck with Apples, Oranges, and Cider

Braised duck with Calvados, cider, and apples recalls the robust fare of Normandy. This version, from tea expert and friend John Harney, includes orange and lemon juice and orange segments in the rich sauce. Although it takes time to slowly render the fat, brown the skin, and simmer the duck until tender, you’ll savor a superb dinner or lazy Sunday lunch. Serve the duck over noodles or boiled potatoes. And save the rendered duck fat to make divine oven-roasted or fried pota