Vanilla-fragranced Duckling

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  1. Rinse the duckling inside and out, removing the neck, heart, gizzard and liver.
  2. Place the innards in the bottom of a roasting pan.
  3. Season the duckling with salt and pepper inside and out.
  4. Place onion pieces into the duck cavity.
  5. Squeeze juice of the orange over the duckling, then put rinds into duck cavity.
  6. With a thin knife, cut a slit on each side of the breast and in each leg/thigh and insert the vanilla bean halves.
  7. Put duckling on top of innards in roasting pan.
  8. Roast duckling for 15 minutes in a 500°F.
  9. Oven, then lower oven to 350°F and roast until a thermometer inserted into the duckling registers 165°F.
  10. Remove from oven and allow to cool for 30 minutes.
  11. Remove and discard onion and orange rinds.
  12. Using a cleaver, remove the back bone by standing the roasted duck on its neck end and cutting down each side of the back bone.
  13. Remove the rib cage and hip bones by slipping your finger tips around them, then lifting up and twisting the bones off the meat.
  14. The wing and leg bones remain.
  15. Set innards aside and defat the roasting pan, then deglaze pan with the duck or chicken stock.
  16. Bring stock to a boil, adding bones and innards and reduce stock to 1 cup.
  17. Remove the two half beans from the legs of the duckling and add to the cup of reduced stock, then reduce again to ½ cup.
  18. Reheat the two duck halves in a 400°F.
  19. Oven for 12 minutes until hot and the skin is crisp.
  20. Place on two hot serving plates with the breast halves still pierced with the vanilla bean halves.
  21. Ladle the hot sauce (with the vanilla bean pieces) over the duck breasts.