Roasted duck with oranges

Directions

1. Season the inside of the duck with butter, pepper, and salt. ≈ 2 min
2. Gently coat both sides of the duck in a large amount of butter. ⏱ ≈ 7 min
3. If the meat is a dark brown color, continue to cook it in the pan for another 25 minutes, over low heat. ⏱ 25 min
4. Immediately remove the duck from the heat as soon as the juices that are draining from inside the turkey turn a light pink color. ≈ 3 min
5. During the simmering process, remove the orange-colored part of the orange peel (without the white part), finely chop it, and soak it in boiling water for 5 minutes. ⏱ 5 min
6. Take an orange and squeeze its juice, as well as that of a lemon, into a bowl. Then, strain the mixture. ≈ 2 min
7. Rub two tablespoons of sugar onto the peel of an orange, then melt the sugar in a pot until it takes on a slightly brownish color. Add the vinegar and let it reduce almost completely to create a thick jam. ⏱ ≈ 10 min
8. Remove the duck from the pan and add the beef broth to the liquid. Then, strain the broth through a cloth to remove any solids. ⏱ ≈ 10 min
9. Let everything simmer for a few more minutes, adding Maizena flour gradually until the mixture is cooked through and the sauce thickens. ⏱ ≈ 40 min
10. Remove the pan from the heat and add the chopped duck and orange juice, then incorporate 50 grams of butter. Pour the sauce over the duck. Serve the remaining sauce in a separate bowl, alongside the duck. ⏱ ≈ 7 min