Duck à l'Orange

1. Preheat oven to 410 F (210˚C).
2. Wash and dry four oranges and take off their zest. Squeeze them to collect their juice and reserve it.
3. Blanch the zest for 5 minutes in boiling water and drain. Set them aside for the final garnishing.
4. Heat the butter and the oil in wide pan and brown the duck on all sides.
5. Add the carrot and onion. Sauté for 2 minutes then pour a ladle of water, then add the bouquet garni, salt, pepper.
6. Cover and cook in the oven for 1h20, about 20 minutes per lb (500 g) of duck.
7. After 30 minutes, pour Cognac and Grand Marnier.
8. When the cooking of the duck is complete, remove it from the pot and keep it warm by covering it with tinfoil.
9. Filter the cooking juice in a saucepan. Add vinegar and orange juice and simmer for 10 minutes.
10. Filter again and incorporate the dissolved cornstarch. Simmer on low heat until the sauce thickens slightly and its consistency is syrupy.
11. Place the duck on a serving platter with the sauce poured on top. Garnish with the orange slices (see recipe below).

Orange slices for garnishing

1. Pre-heat oven to 200 F (100˚C).
2. Thinly slice 2 oranges. Place the slices on a baking sheet lined with parchment paper.
3. Sprinkle icing sugar on top. Bake for 45 minutes.
4. Turn slices over and sprinkle icing sugar again. Bake for 45 minutes more or until orange slices are mostly dehydrated.