Braised duck à l’orange

Directions

1. Season the duck inside with salt and pepper, then gently brown it on all sides in a large amount of butter. ⏱ ≈ 7 min
2. Once browned, let it continue to cook in the dish for another 25 minutes. ⏱ 25 min
3. Remove it from the heat as soon as the juice flowing from the inside turns a pale pink color: the flesh must remain pink. ≈ 3 min
4. During cooking, remove the zest from one orange (without the white part), finely chop it, and soak it in the boiling water for 5 minutes. ⏱ 5 min
5. Rub the sugar pieces against the skin of another orange. ≈ 3 min
6. Squeeze the oranges and lemons, and strain the juice. ≈ 3 min
7. Melt the sugar in a small saucepan until it turns golden brown, then add the vinegar and simmer until it thickens into a syrup. ⏱ ≈ 10 min
8. Remove the duck from the casserole dish, add the beef broth to the pan juices, and pour the mixture over the syrup through a fine cloth. ≈ 3 min
9. Continue to simmer with a small amount of cornstarch dissolved in water, until the sauce thickens and becomes glossy. ⏱ ≈ 10 min
10. Once cooked, add the zest and orange juice, and mix with 50g of butter. Pour the sauce over the duck. Serve the remaining sauce in a separate dish. ≈ 2 min