Duck with Orange ("Canard a l'orange")

Place a duck in the oven, in a terra cotta dish, greased with butter or margarine, making sure to keep it moist by pouring some hot water over it from time to time to prevent it from drying out

Season with salt and pepper

After 30 minutes, remove the glaze, reserve it, and brush the duck with half a cup of orange juice and half a cup of brandy mixed together, all while keeping it in the oven

Next, in a saucepan, pour out the sugar, vinegar, and heat until you get a clear caramel

Then add the remaining orange juice, previously boiled and mashed orange peel, and stir well

Let it cook on medium heat for 15 minutes

Strain and add the glaze of the duck that has also been strained

Season with salt and pepper to taste

Place the duck, which has cooked for a total of 45 minutes, in the center of a long serving dish, garnish with thin slices of orange, and if you like, add some crystallized cherries

Serve the glaze hot, in a warmed sauce boat.