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

Place the duck in a medium oven, on a terra cotta dish, with butter or margarine, making sure to keep it moist by wetting it with some hot water to prevent drying out

Season with salt and pepper

After 30 minutes, remove the glaze, reserve it and glaze the duck, always in the oven, with half cup of orange juice and half cup of brandy mixed together

Next, in a saucepan, pour the sugar, vinegar, and bring to a medium heat until a clear caramel forms, to which you will add the remaining cup of orange juice and previously cooked and diced orange peel

Let it simmer for 15 minutes

Strain and add the duck glaze 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 terra cotta dish and garnish with thin slices of orange

If you want the garnish to look even more beautiful, add some candied cherries

Serve the glaze hot, in a warmed serving bowl.