Vanilla-fragranced Duckling

Ingredients

 * 1 whole fresh duckling
 * 1 tbsp salt
 * 1 tsp ground white pepper
 * ½ yellow large onion, split into quarters
 * 1 orange, cut into four wedges
 * 2 vanilla beans, split lengthwise
 * 2 cups duck or chicken stock

Directions

 * 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.