2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Reserved duck bones and necks
1 onion, cut into large dice
1 carrot, cut into large dice
2 celery stalks, cut into large dice
2 lemongrass stalks, bruised and cut into 3-inch pieces
2 cloves garlic
2 fresh bay leaves
1 small bunch fresh thyme
1 cup dry white wine
4 cups chicken stock
1/3 cup sugar
1/3 cup apple cider vinegar
Juice of 2 navel oranges (about 1 cup)
2 tablespoons Grand Marnier
Chopped fresh flat-leaf parsley, for serving
2 tablespoons unsalted butter, cold
4 duck airline breasts from 2 whole ducks, bones and neck reserved for sauce
Kosher salt and freshly ground black pepper
Olive oil
2 whole star anise
One 2-inch piece ginger, peeled and sliced
1 small bunch fresh thyme
1 cup flat-leaf parsley stems
1 navel orange, supreme
Juice of 1/2 navel orange
Extra-virgin olive oil
Kosher salt
Kosher salt and freshly ground black pepper
16 Yukon gold potatoes
1 small bunch fresh thyme
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