For a Duck a l'Orange recipe with crispy skin and an aromatic glaze, we'd only trust the king of French cuisine, Jacques Pépin:
Preheat the oven to 450°F. Cut off the first two wing joints of the ducks and reserve. Chop the necks into 2-inch lengths.
Meanwhile, in a large saucepan, heat the oil. Add the hearts, gizzards, wing joints, and necks; season with salt and pepper. Cook over moderately high heat, stirring, until richly browned, 10 minutes. Add the carrots, tomatoes, celery, leek, onion, garlic, bay leaves, and thyme; cook, stirring, until softened, 5 minutes. Stir in the flour and tomato paste, then gradually stir in the stock and wine. Bring to a boil, stirring, then reduce the heat to moderately low and simmer for 1 hour.
Halve and squeeze two of the oranges; you will need 1 cup of juice. Peel the remaining oranges with a knife, removing all of the bitter white pith. Cut in between the membranes to release the sections into a bowl. Pour off the fat in the roasting pan. Turn the ducks breast side up and roast for 40 minutes longer. Remove the ducks from the oven and preheat the broiler. Broil the ducks 6 inches from the heat, rotating the pan a few times, until richly browned, about 3 minutes.
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