This was my second time roasting a whole duck and man is it ever easy. I love shoving things in the oven, forgetting it -in this case- for a couple hours then coming back for it all cooked, juicy and roast-y! I've never made Duck l'Orange (Canard à l'Orange) before, but it's one of my dad's favourite dishes so I made it on request. It turned out fabulously and the sauce was to die for. It had a little bit of everything: sweet, sour, salty with a hint of bitterness...delightful! I served this with sautéed brussel sprouts topped with toasted chopped almonds. Yum!