1 tblsp sea salt
5 lb duckling
1/8 cup sugar
1 tblsp fresh lemon juice
2 cups chicken stock or low-sodium chicken broth
1/2 cup fresh orange juice
1/4 cup Grand Marnier
1 shallot, minced
1 tsp finely grated orange zest
3 whole cloves
1 cinnamon stick
1. Prick the duck all over with a sharp fork and loosen the skin with your fingers. Place the duck in the pan on top of a rack and massage them with sea salt. Preheat oven to 325°.
2. Roast the duck for about 2 1/2 hours, until the skin looks golden and crispy. About every hour, tilt the duck to drain the liquid from the cavities, then replace them on the rack. Prick the skin to release the fat and baste the ducks with the fat in the pan. During the last 15 – 20 mins you can baste the duck with your sauce a couple of times.
3. Meanwhile, make the sauce in a medium saucepan, combine the sugar and lemon juice. Bring to a simmer over low heat and cook until lightly caramelized.
4. Stirring, slowly add the orange juice, Grand Marnier, minced shallot, orange zest, cloves and cinnamon and continue to stir for a minute or two. Simmer until the sauce is thickened, about 30 minutes.
Season with sherry vinegar. Strain the sauce removing spice debris and pour back in saucepan.
5. After you basted the duck. Reheat the sauce gently a couple mins before serving. Pour a light amount over your plated duck and serve balance of sauce, in a sauce bowl.