- 7 ounces butter (softened)
- 1 tablespoon brown sugar
- 4 oranges (two zested finely)
- 2 teaspoons ground cloves
- 1 whole duck (roasting, about 4 lbs)
- 1 bunch thyme (broken into sprigs)
- 4 onions (cut into wedges)
- 1/2 cup sweet vermouth (such as Martini rosso or brandy)
- Preheat the oven to 350°F.
- In a bowl, combine the butter, sugar, finely grated zest of two oranges and the ground cloves. Season to taste.
- Using scissors, remove the duck neck, if still attached. Wash the duck inside and out and dry with a paper towel. Use your fingertips or scissors to ease the skin away from the duck, then rub the spiced butter under skin.
- Quarter 1 orange and place into the duck's cavity with half of the thyme. Close the cavity and seal with a skewer.
- Season the skin with salt and roast for 40 mins. Add the onion and remaining thyme. Roast for another 20 mins, until the duck is cooked when tested with a skewer (the juices will run clear).
- Rest, covered, for 10 mins before carving. Drain the juices from the roasting pan, reserving 1/4 cup.
- Heat the reserved juices, onion, thyme, juice from 2 oranges, and the vermouth. Bring to a boil, then reduce the heat and simmer for 5 mins.
- Peel and segment the remaining oranges, removing the membranes, and stir into the sauce. Pour sauce over the roast duck and serve.