Anatra con arance (duck a l’orange) – Toscana – Living a Life in Colour

Ingredients

• 30 mls extra-virgin olive oil
• 2 to 2.5 kilo duck
• 4 oranges with their leaves (preferably organic)
• 50 grams sugar
• 40 ml red wine vinegar
• 160 ml stock (duck, chicken or meat)
• ½ lemon , juiced
• 10 grams butter
• Sea salt
• Black pepper, freshly ground