1 (5- to 6-pound) duck
Salt
1 tablespoon butter
1 tablespoon flour
1 cup white stock
1/2 cup dry white wine

Truss the duck and season it with salt. Place it on its side in a roasting pan and sear it in a hot oven, 475 degrees F, for 20 to 30 minutes, or until it is golden brown. Turn several times.

Remove the duck and discard all but 1 tablespoon of fat from the pan. Melt the butter in the roasting pan, and stir in the flour. Cook over direct heat until the roux is brown, stirring constantly. Gradually add the white stock and white wine and cook the sauce, stirring constantly, until it is slightly thickened. Return the duck to the pan and continue baking it at 375 degrees F for 1 1/2 hours.

Orange Sauce
2 oranges
2 tablespoons granulated sugar
2 tablespoons water
Juice of 2 oranges
Juice of 1/2 lemon
2 tablespoons brandy
Orange slices
Parsley sprigs

Cut the zest from 2 oranges and cut it in very fine strips. Cover the strips with water, boil them for 3 minutes and drain. Pare away and discard all the pith remaining on the oranges and slice them. Transfer the duck to a warm platter and cook the sauce in the roasting pan until it is reduced to about 1 cup. In a small saucepan, cook together the sugar and water until the syrup is a light caramel color and add to the reduced sauce. Cook all together, add the orange strips, the juice of 2 oranges and the lemon juice and brandy. Correct the seasoning with salt. Carve the duck and arrange the pieces on the platter. Surround the duck with the orange slices and alternate sprigs of parsley. Pour the sauce over all.