Duck to Orange

Name: Duck to Orange
Ingredients: 1 2.5 kg duck; salt and black pepper to taste; 1 cup of dry white wine; 1 tablespoon of honey; 1 tablespoon of vinegar; 1 cup of chicken broth; juice of 3 oranges; juice of 1 lemon; 2 tablespoons of brandy; zest of 2 oranges cut into strips; orange slices

1
1 2.5 kg duck
2
salt and black pepper to taste
3
1 cup of dry white wine
4
1 tablespoon of honey
5
1 tablespoon of vinegar
6
1 cup of chicken broth
7
juice of 3 oranges
8
juice of 1 lemon
9
2 tablespoons of brandy
10
zest of 2 oranges cut into strips
11
orange slices

Ingredients

1
1 2.5 kg duck
2
salt and black pepper to taste
3
1 cup of dry white wine
4
1 tablespoon of honey
5
1 tablespoon of vinegar
6
1 cup of chicken broth
7
juice of 3 oranges
8
juice of 1 lemon
9
2 tablespoons of brandy
10
zest of 2 oranges cut into strips
11
orange slices

Directions

1
Clean the duck with a cloth or paper towels, and poke it in various places with a fork
2
Rub it with salt and black pepper
3
Cook the duck in enough water to cover it until it starts to get tender
4
Drain
5
Put it in the oven at moderate heat
6
Baste the duck several times with white wine
7
If necessary, use more wine
8
In a small pan, melt the honey and add the vinegar
9
Cook until it forms a caramel
10
Remove the duck from the oven, reserve, but do not let it cool
11
Remove excess fat from the roasting pan
12
Add 1 cup of chicken broth to the roasting pan, scraping the bottom
13
Combine orange juice and lemon juice, 2 tablespoons of brandy and caramelized vinegar
14
Cook the glaze slowly for 10 minutes
15
Place the duck in a serving dish and spoon the glaze over it
16
Garnish with orange zest cut into strips
17
Finish with orange slices