Duck with Orange (Duck à l'orange)

Name: Duck with Orange
Yield: 4
Ingredients: 1 duck of 1.5 kg; 20 g of butter or margarine; 1 1/2 cup of orange juice; 1/2 xicara of good quality brandy; Peeled and boiled orange rind; 1 tablespoon of cornstarch; 5 tablespoons of vinegar; Salt and black pepper; Thin slices of orange for garnish

1
1 duck of 1.5 kg
2
20 g of butter or margarine
3
1 1/2 cup of orange juice
4
1/2 xicara of good quality brandy
5
Peeled and boiled orange rind
6
1 tablespoon of cornstarch
7
5 tablespoons of vinegar
8
Salt and black pepper
9
Thin slices of orange for garnish

Ingredients

1
1 duck of 1.5 kg
2
20 g of butter or margarine
3
1 1/2 cup of orange juice
4
1/2 xicara of good quality brandy
5
Peeled and boiled orange rind
6
1 tablespoon of cornstarch
7
5 tablespoons of vinegar
8
Salt and black pepper
9
Thin slices of orange for garnish

Directions

1
Place the duck in a medium oven, on a terra cotta dish, seasoned with salt and pepper, and greased with butter or margarine
2
Moisten it with some hot water to prevent drying out
3
After 30 minutes, remove the gravy that has formed, strain it through a fine-mesh sieve, and reserve
4
Baste the duck in the oven with half a cup of orange juice and half a cup of brandy, mixed
5
Next, in a saucepan, combine the cornstarch, vinegar, and bring to a light caramel over medium heat
6
Add the remaining orange juice and also the boiled and peeled orange rind
7
Let it simmer for 15 minutes, then strain it through a fine-mesh sieve and add the reserved gravy
8
Season with salt and pepper to taste
9
Place the duck, which has been cooking for a total of 45 minutes, in the center of a long serving dish and garnish with thin slices of orange
10
Serve the sauce hot, in a heated sauce boat.