Duck in Orange

Ingredients for 5 servings:

• 1 duck(s), young canton duck 2 kg each with offal
• 1 onion(s)
• 30 g butter
• 1 stalk(s) Celery
• 1 carrot(s)
• 1 sprig(s) of thyme
• Salt and pepper from the mill
• 100 ml white wine, dry
• 50 ml Madeira
• 1 orange(s), untreated, peel and juice
• 3 tbsp oil, peanut oil
• 30 ml Cointreau
• 2 oranges, peeled and thinly sliced

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Duck with oranges

Prepare the duck for cooking, removing the wings and neck, or better yet, have the butcher do this for you. Peel and chop the onion. Sauté the duck giblets and giblets with the onion in butter. Trim the celery and carrot and add them to the duck pieces along with thyme, salt, and pepper. Pour in the white wine, Madeira, and 200 ml of water. Simmer for 45 minutes, strain through a sieve, and set the stock aside. Cut the orange peel into thin strips, blanch in boiling water for 5 minutes, and set aside. Heat the oil in a large roasting pan and sear the duck well on all sides; drain the fat. Season the duck with salt and pepper, pour over the stock and orange juice, and let it simmer, covered, over low heat for 60 minutes. Baste with the meat juices several times. At the end of the cooking time, add the orange zest and Cointreau and simmer for another 5 minutes. Remove the duck and keep warm. Strain the gravy, reduce slightly, then add the orange slices and let it simmer briefly. Carve the duck, arrange it on a warmed platter with the orange slices, and pour the orange sauce over it. Serve with almond croquettes.