Roast Duck

ALTHOUGH canard à l’orange is probably the best known treatment of duck, the bird’s rich, full flavor combines well with the tart-sweetness of many fruits. This is a basic recipe for a simple roast duck—delicious in its own right—to which you can add one of three fruit sauces in the recipes that follow. As with Duck à l’Orange, the roasted duck can be carved ahead of time, and then reheated before serving (follow steps 14, 15, and 17 on the facing page).