The many ways to prepare the many types of OK ducks

The state of Oklahoma has over two hundred lakes with shorelines that stretch and cover more mileage than the Gulf of Mexico and Atlantic coasts combined. Oklahoma has over twenty species of ducks calling the seasonally warm statehomemakingitaduck hunter’s paradise.

The season begins as early as October and runs through February. Even if you’re not the hunting type, it might be fun to use binoculars and just go see how many varieties you can spot. How ever you get your duck, here is a great recipe to get your taste buds going and wow your dinner guests.

Duck a l'Orange

For the duck 1 tablespoon kosher salt 1teaspoongroundcoriander 1/2 teaspoon ground cumin 1 teaspoon black pepper 1 (5- to 6-lb) 1 juice orange, halved.

4 fresh thyme sprigs 4 fresh marjoram sprigs 2 fresh flat-leaf parsley sprigs 1 small onion, cut into 8 wedges.

1/2 cup dry white wine 1/2 cup chicken stock ½ carrot ½ celery rib

For the sauce

1/3 cup sugar 1/3 cup fresh orange juice 2 tablespoons white-wine vinegar 1/8 teaspoon salt 2 to 4 tablespoons chicken stock 1 tablespoon unsalted butter, softened.

1 tablespoon all-purpose flour 1 tablespoon fine julienne of fresh orange zest

Roasting the duck

Put oven rack in middle positionandpreheatovento 475°F. Stir together salt, coriander, cumin,andpepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onionwedges.Squeezejuice from the remaining half of orange and stir together with wine and stock. Set it aside.Spreadtheremaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast for 30 minutes. Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until thermometer inserted into a thigh, close to but not touching bone, registers 170°F, 1 to 1¼ hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes. Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let the duck stand for 15 minutes.

Making the sauce While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt, use caution; mixture will bubble and steam vigorously, and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat. Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid. Stir together butter and flour to formasoftdough.Bringpan juice to a simmer in a 1- to 2-quart heavy saucepan, then add the soft dough, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly, and zest is tender, about 5 minutes. Serve with duck.

Chicken can be substituted for duck if you want something alittlelessgame.