1 duck with 2.5 kg
2 tablespoons of salt
1 sprig of thyme
1 cup of white wine (240 ml)
For the sauce
1/4 cup of chicken stock dissolved in 1 cup of hot water (240 ml)
1 cup of orange juice (240 ml)
2 tablespoons of lemon juice
1/4 cup of cognac (60 ml)
1 tablespoon of sugar
1 tablespoon of vinegar
2 medium-sized oranges (200 g), cut into slices (for decoration)
1 duck with 2.5 kg
2 tablespoons of salt
1 sprig of thyme
1 cup of white wine (240 ml)
For the sauce
1/4 cup of chicken stock dissolved in 1 cup of hot water (240 ml)
1 cup of orange juice (240 ml)
2 tablespoons of lemon juice
1/4 cup of cognac (60 ml)
1 tablespoon of sugar
1 tablespoon of vinegar
2 medium-sized oranges (200 g), cut into slices (for decoration)
Preheat the oven to 400°F
(hot)
Wash, clean, and dry the duck
Place it in a medium-sized baking dish and season with salt and thyme
Bake for 15 minutes at 200°C (medium-high), then reduce temperature to 180°C (medium) and continue cooking, basting with white wine halfway through (around 40 minutes)
Transfer to a large serving platter and keep warm in the oven without heat
Prepare the sauce: scrape off any excess fat from the baking dish and add chicken stock, scraping well
Add orange juice, lemon juice, and cognac. Reserve
In a small saucepan, bring sugar to a boil over high heat until caramelized
Add vinegar and the liquid from the baking dish
Simmer for around 10 minutes
Cut the duck into four pieces, separating the breast into two portions each with one wing and one leg
Brush with the sauce, arrange sliced oranges around it, and serve
Approximately 1006 calories per serving
