This is a special occasion meal. Please follow the directions for best results. We aren't using the orange - just the skin for flavor.
The day before:
Let the duck come to room temperature. Prick the skin all over with a fork.
Preheat the oven to 350.
Add water to the bottom of the pan until there's about a half inch on the bottom of the pan.
Place the duck on top of a rack in the pan. The duck should steam for 90 minutes.
Prick the skin again with a fork. More fat will drain into the pan. Pour out any liquid from inside the duck into the pan.
Save the water in the pan as a delicious broth!
Transfer the steamed duck to the fridge for 24 hours after it cools.
Take the duck out of the fridge and let it sit on the roasting pan until it's room temperature.
In a small sauce pan combine all remaining ingredients. Bring it to a boil and let it cook for 1 minutes. That's it. Turn it off and let cool.
Preheat the oven to 425 this time. Prick the duck all over with the fork.
Roast the duck for one hour and rotate it at the half way point.
When duck, is done, remove from oven. Warm sauce and pour it over the sliced duck.