Flambéed Duck with Orange

Scrape the rind from one orange (a small grater will help)

Cut the orange into pieces

Mash a piece of butter or margarine with the orange rind, and introduce the mixture into the duck's cavity, along with the orange pieces

Scrape the rind from another orange and rub it all over the duck

Brush the duck with butter or margarine, without excess, as the duck is already quite fatty, sprinkle with nutmeg and put it in the oven or grill for 45 minutes or so, depending on the size of the duck

While this is cooking, prepare the sauce

Quickly sauté the duck's fudge in butter

Scrape the rind from a third orange and pile it into a small bowl with the duck's fudge and orange rind

Add a few spoonfuls of Curaçao or Cointreau

Heat the cooking stock (which can be obtained with meat extract if you don't have ready-made stock)

Mash flour with a good piece of butter, add it to the sauce, stirring well, so that the sauce becomes smooth, cook for about a minute, without stopping to stir, add the duck's fudge mixed with Curaçao and orange rind, stirring always

Strain the sauce through a fine sieve before placing it in a warmed-up, boiling water-bathed mold

Season and pepper the duck before serving

To accompany it, empty four oranges using a suitable knife (like those used for grapefruit), fill them with cooked rice mixed with dried apricots that you have left to soak in water for an hour and then boiled for three minutes

Serve with the rest of the rice and apricots, mixed at the last moment with a little butter or margarine

To flambé the duck, warm the Curaçao or Cointreau slightly, so that it becomes lukewarm, ignite it and pour it over the duck, which should be served flaming

If preferred, serve it flaming at the table

Then heat the Curaçao in a suitable fire pit or small bowl, simply over a candle.