Glazed duck with orange sauce and vegetables

The advantage of this roast whole duck recipe with delicious French flavors is that it's a one-dish thing and thus a lot easier to make than it seems for everyone when you bring it at the table :). A perfect dish to serve in the cold season (given the fact that it uses root vegetables and it has a citrus glaze and sauce and just looking at it makes you feel warmer). 

To be honest, speaking of roast whole ducks, I preferred our Crispy duck with five spices, but only slightly, and considering that this is way easier to make, I really would have a hard time deciding which one to recommend more. Maybe you should just try them both :)
Recipe (barely) adapted from Ana. 
P.S: Also submitting this recipe to this month's Sweet Romania challenge.

Last year: North Croatian deer goulash.
Two years ago: Scottish cardamom griddle scones with butter and honey.



Ingredients:

• a 2 kg whole duck, ready to cook
• 100 ml fresh orange juice (from 2-3 oranges)
• 1 whole orange
• 100 ml dry white wine
• 80-100 ml red balsamic vinegar
• 4 garlic cloves
• 1 handful fresh thyme
• 4-5 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 kg potatoes
• 500 g carrots
• 500 g red onions
• 1-2 pieces of parsnip
• 1-2 pieces celery root

Preheat oven to 200 degrees C. Wash the duck and let it drain somewhere while you prepare the sauce for glazing. Cut the orange into cubes and place them in a pot along with the rest of the orange juice. Bring to a simmer and add the wine. Let it simmer for 15 minutes.

Peel and slice the garlic cloves. Pick the thyme leaves from 3/4 of the bunch. After the sauce reduced and thickened a little, add the garlic, thyme, honey, balsamic vinegar and mustard to it.

Let it boil on low heat for 10-15 minutes more. Meanwhile, prepare a large oven tray and put the cleansed and peeled vegetables in it, whole. Salt the veggies to taste. Also put the duck on top of them:

Add the orange cubes from the sauce in the tray and also the remaining thyme sprigs. Rub the duck all over with sauce from the pot.

Put it in the oven and let it bake for 2 (maybe 2 and a half) hours. Every 30 minutes, turn the duck on the other side and pour a little more sauce on it. When it looks done, check if it's also done inside and take out of the oven. Serve with the remaining sauce (pushed through a sieve and reheated - maybe even simmered a bit more until the desired consistency is reached).

Enjoy it with nice people! Dig in! :)