Duck with orange

Steps

1. Brown the duck giblets - neck, wings, gizzard - and the chopped onion with 25 g of butter.
2. Add the sliced carrot, 2 glasses of dry white wine and 2 glasses of water, 1 bouquet garni. Salt and pepper.
3. Let simmer gently uncovered for 1 hour. Strain or pass the sauce base.
4. In a Dutch oven, brown the whole duck with 30 g of butter over high heat. Discard the cooking fat.
5. Season the duck with salt and pepper. Pour the prepared sauce base over it. Let simmer gently over low heat for about 50 minutes.
6. Peel 1 orange, removing only the thin yellow skin - zest. Cut this zest into very thin sticks. Put them in a saucepan of cold water. Bring to a boil. Drain. Let the zest macerate in a glass of Cointreau.
7. Peel 2 other oranges. Cut them into slices. 5 minutes before the end of cooking the duck, add the orange slices, lemon juice, zest and the Cointreau maceration to the Dutch oven.
8. Quickly pan-fry the orange slices with a little cooking juice.
9. Place the duck on a large, hot serving platter. Boil the sauce remaining in the Dutch oven for a few moments over high heat to reduce it a little. Pour it over the duck. Serve with the orange slices arranged around the dish or on the duck.