Duck with orange

1.	Preheat oven to (240°C). Salt and pepper the duck inside and out, then place it in a buttered baking dish with its giblets, the minced carrot, onion and thyme.
2.	Place in the oven and cook for 1 hour. After 15 minutes, discard the fat and lower the oven to (210°C).
3.	In the meantime, remove the zest from 2 oranges and cut them into thin strips. Scald them for 2 minutes, refresh them in cold water and drain them. Squeeze these 2 oranges and reserve the juice. Peel the other 4 oranges and detach the segments.
4.	In a thick-bottomed saucepan, caramelize the sugar cubes with 2 spoonfuls of water. Remove from the heat, mix with the vinegar, put back on low heat and add the poultry stock diluted with 50cl of water. Boil and reduce by half (about 15 minutes).
5.	Leave the cooked duck to rest in the oven with the door open. Degrease the cooking juice, then deglaze it with the orange juice (reserve 2 tbsp.). Strain the juice and add it to the sauce with the zest.
6.	Incorporate the cornstarch previously diluted with 2 tbsp. of orange juice into the sauce. Make thicken 1 min on soft fire while mixing. Flavor with liqueur.
7.	Present the whole duck in a dish, topped with a little orange sauce. Pour the rest into a bowl. Arrange the orange segments on the duck and serve immediately with plain rice.
8.	Our advice: For a fragrant cooking juice, cut the giblets (wings,neck, gizzard) as thinly as possible possible with a cleaver.

	1 free-range duck of 2.5 kg with its giblets
	6 untreated oranges
	1 onion
	1 carrot
	100 g sugar cubes
	6 tbsp. dehydrated chicken stock
	20 g butter
	10 cl of orange juice
	10 cl of white wine vinegar
	1 sprig of thyme
	1 level tablespoon of cornstarch
	Salt, pepper.