Duck with Orange (Duck on Orange)

Preheat the oven

Sprinkle salt and pepper inside the duck

Place it in a baking dish, covered with some margarine pieces

Bake in a moderate oven for about 30 to 40 minutes per kilogram

Baste frequently with the liquid that forms in the baking dish

While this is happening, mix the orange extract and vinegar in a pot

Cook until the sauce turns golden brown, but not too dark

Peel the orange and lemon, removing very thin skin, cut all the skin into fine strips

Set aside the fruit

Place the peel strips in a pot with water

Bring to a boil and let simmer for 3 minutes

Drain and set aside

Remove the duck's fat from the baking dish

Remove the duck and keep it warm

Mix a little water into the baking dish, scraping up some of the golden brown particles that stick to the dish

Pour this mixture over the sauce with vinegar

Let simmer

Cook for 3 minutes and strain

Mix in the broth, English sauce, tomato paste extract, orange and lemon juices, and the cooked sauce

Cook over high heat for 10 minutes

Add the peel and jelly, cook until the jelly dissolves

Add the liqueur

Place some of the sauce on top of the duck and serve the rest separately

Garnish with orange slices

Serves 4 to 6 people