Preheat oven to 350 degrees F (175 degrees C). Rinse the duck, remove any pieces of excess fat from around the cavity, and prick the duck's skin all over with a fork or sharp skewer, being careful not to puncture the meat.
Rub the skin of the duck and inside the duck cavity with 1 tablespoon of orange juice concentrate. Rub 1 teaspoon of minced garlic inside and outside the duck, and sprinkle the duck, inside and outside, with salt and pepper.
Mix together about 2 tablespoons of chopped onion, the raisins, and apple in a bowl, and lightly stuff the cavity of the duck with the raisin mixture. Truss the duck, and place it onto a rack set in a roasting pan. Scatter the remaining chopped onion and slices of large carrot in the roasting pan around the duck.
To make basting mixture, whisk together remaining orange juice concentrate, 1/2 cup of chicken broth, 1/4 cup lemon juice, and salt and pepper in a bowl.
Roast the duck in the preheated oven for 1 hour, basting occasionally with the basting mixture. After 1 hour, pour off the rendered fat, and roast, basting occasionally, until no longer pink at the bone and the juices run clear, about 1 more hour. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F ( 74 degrees C). Reserve any left-over basting mixture.
While the duck is roasting, prepare duck stock. Heat olive oil in a saucepan, and brown the reserved neck and giblets over medium heat. Stir in 1 onion, 2 garlic cloves, and 1 carrot, and cook and stir until the onion is translucent, about 5 minutes. Stir in 1 cup chicken broth, 1/2 cup lemon juice, orange juice, parsley, and salt and pepper, bring to a boil, and cover. Reduce heat and simmer for 1 hour; strain the stock and set aside.
Remove the duck from the oven and place on a warm platter. Arrange cooked vegetables around the duck, if desired. Remove stuffing to a serving bowl. Let the duck rest about 15 minutes before carving.
While the duck is resting, finish the sauce. Skim fat out of the roasting pan, and pour reserved basting mixture into the pan, stirring and scraping to dissolve the brown bits of flavor from the bottom of the pan. Bring the mixture to a boil over medium heat, and stir in the reserved duck stock. Bring back to a boil, and cook the sauce down by about half, stirring constantly to prevent burning, about 10 minutes. Whisk in sour cream to make a smooth, glossy sauce. Pour the sauce over the carved duck to serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5093.79 Kcal (21327 kJ)
Calories from fat	4235.11 Kcal
		% Daily Value*
Total Fat	470.57g	724%
Cholesterol	457.7mg	153%
Sodium	1454.48mg	61%
Potassium	3526.63mg	75%
Total Carbs	239.47g	80%
Sugars	69.57g	278%
Dietary Fiber	24.07g	96%
Protein	12.57g	25%
Vitamin C	304.1mg	507%
Vitamin A	1.3mg	44%
Iron	5.2mg	29%
Calcium	254.3mg	25%

Amount Per 100 g
Calories	254.54 Kcal (1066 kJ)
Calories from fat	211.63 Kcal
		% Daily Value*
Total Fat	23.51g	724%
Cholesterol	22.87mg	153%
Sodium	72.68mg	61%
Potassium	176.23mg	75%
Total Carbs	11.97g	80%
Sugars	3.48g	278%
Dietary Fiber	1.2g	96%
Protein	0.63g	25%
Vitamin C	15.2mg	507%
Vitamin A	0.1mg	44%
Iron	0.3mg	29%
Calcium	12.7mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

140.3

Points
146

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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