Roast Duck with Orange Sauce and Vegetables
Preheat the oven to 225°C (approximately 435°F). Rinse the duck and pat dry, heat the oil in a large roasting pan and saute the duck until browned all over. Place in the oven and roast 15 minutes. Mix together the orange juice, orange liqueur and honey, pour over the duck and reduce the oven to 180°C (approximately 350°F). Roast until the duck is cooked through, about 45 minutes, basting every 10 minutes with the pan juices. Remove the duck from the roasting pan, keep warm and strain sauce through a sieve, degrease and boil down to half. Add butter in small pieces and season with salt and pepper. Grate the zest of 1 orange and add to the sauce.
With a paring knife, follow the curve of the remaining orange and remove the peel and white pith. Cut in between the membranes to release the fruit. Garnish the duck with the sauce and the orange segments.
For the vegetables: Clean and rinse the vegetables. Cook the Brussels sprouts in a pot of boiling water for 5 minutes. Cut celery diagonally into pieces, add to the pan with the Brussels sprouts and simmer 15 minutes. Heat the butter in a skillet and saute the pine nuts until golden brown. Drain the vegetables and season with salt and pepper, sprinkle the pine nuts over the vegetables and serve with the duck.