Duck: 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: 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