Directions

1. If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, in sink and pour boiling-hot water over duck (to tighten skin). Cool duck, then pour out any water from cavity into enamel roasting pan. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with sea salt and pepper. Loosely stuff the cavities of each bird with some thyme, marjoram, parsley. onion, carrot and celery.

2. Place the duck on enamel roasting pan, Insert the probe into the thickest part of the breast and set for 165°F.

3. Preheat Bravo to 375°F Roast until internal temperature 165°F. Remove the birds from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

4. While duck roasts, cook sugar in a dry 1-qt heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat. Pour pan juices through a fine-mesh sieve into measuring cup let sit 5 minutes then skim off and discard fat.

5. Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5minutes. Serve with duck.