Duck with Orange

Method

1. Prepare the duck: remove any remaining feathers and singe if necessary.
2. Stuff the duck with orange slices, rosemary, and thyme.
3. Truss the duck with kitchen twine: pass the string under the tail, cross over, pass behind the leg ends, tighten behind the wings, tie a knot, then close at the neck.
4. Season the duck with salt and pepper.
5. In a casserole, heat oil and butter, then brown the duck on all sides over medium heat.
6. Deglaze with white wine.
7. Add orange liqueur and the stuffed orange.
8. Add orange juice and water.
9. Cover and roast in a preheated oven at 200°C (400°F) for 90 minutes, basting every 20 minutes with the cooking juices.
10. Meanwhile, prepare the orange sauce: peel the orange zest, remove the white pith, and blanch the zest in boiling water.
11. Drain the zest and let it cool.
12. Squeeze the orange juice.
13. Cut the blanched zest into very thin strips.
14. Once the duck is cooked, strain the cooking liquid and skim off the excess fat.
15. Pour the strained liquid into a saucepan, add the orange juice.
16. Dissolve cornstarch in a little water, add to the sauce, and bring to a boil to thicken.
17. Turn off the heat and stir in the orange zest strips.
18. Serve the duck on a platter, pour the sauce over it, and accompany with roast potatoes if desired.