Instructions: For Sauce: 1. Cook sugar and vinegar to a gastrique (blonde caramel).

2. Add orange juice and reduce to a heavy syrup. Add demi glace and reduce if necessary. Season with S & P.

For Stuffing: 1. Sweat onion and apple in butter.

2. Add thyme, salt, pepper, walnuts. Off heat, add parsley.

For Duck: 1. Remove bones from duck legs, leaving one 2" piece pushed up through skin. Fill with 1-2 Tbl. stuffing.

2. Place on foil, shape foil to stand up legs. Place on sheet pan and bake at 350 F for 45 minutes.

3. Season breasts with S & P, cook in hot pan skin side down until crisp and golden (7-10 minutes). Sear meat side and flip to skin side. Finish cooking in 375 F oven for 5-10 minutes.

4. Let rest, slice into aiguillettes (long, thin slices), spoon sauce over.

Notes: Duck With Orange Sauce

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