Duck in orange sauce

Ingredients for 4 servings:

• 1 duck(s) (Barbary duck) with offal
• 1 bunch of thyme
• 1 tbsp oil
• 1 bunch soup greens, the white part of the leek, celery, carrot, diced
• 2 tbsp oil
• 1 jar red wine
• 150 ml chicken stock
• 80 g sugar
• 1 shot of vinegar (red wine vinegar)
• 100 ml port wine
• 4 orange(s), untreated
• some orange liqueur
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Duck with Orange

Wash the duck, dry it, and remove the wings. Season the duck with salt and pepper, stick the thyme inside, salt and pepper the inside, and brown well on all sides in a little oil. Place it on a baking tray and place breast-side down in an oven preheated to 180°C. Baste the duck regularly as the cooking juices run through the pan. After 40 minutes, turn the duck so that the breast is on top and continue to baste with the cooking juices. During this time, brown the vegetables, wings, and giblets (except the liver) in 2 tablespoons of oil, deglaze with the red wine, and add the chicken stock. Reduce everything slightly and strain. After at most 75 minutes, remove the duck, drain the fat from the inside of the bird, and keep warm. Pour the cooking juices into a saucepan and let it cool, then skim off the fat. Now caramelize the sugar for the orange sauce, deglaze with the vinegar, port wine, some of the skimmed gravy, and the juice of 3 oranges, reduce by half, and pour into the chicken stock. Peel the zest from the 4th orange, blanch briefly, and add to the sauce. Puree the liver, pass it through a sieve, and add it to the sauce, which should no longer be boiling. Carefully fillet the fruit from this 4th orange and warm it in the sauce with the orange liqueur. Season with salt and pepper and serve with the duck. Serve with Duchess or Macaire potatoes. Breast and legs require different cooking times. Therefore, you can also carve the duck breast-up from the start, after 30 minutes, keep it warm while you prepare the sauce, and then serve the breast first, while the legs continue to cook for a good 30 minutes.