Canard à l’Orange | Taste of France®

Ingredients

• 4 brightly coloured navel oranges
• 2.5 kg 5½ lb ready-to-cook duckling
• ½ tsp salt
• Pinch of pepper
• 3 tbsp granulated sugar
• 60 ml 2 fl oz red wine vinegar
• 480 ml 1 pint of strong brown duck
• stock (using duck giblets)
• 2 tbsp arrowroot blended with 3 tbsp
• port or Madeira
• Blanched orange peel
• 120 ml 4 fl oz port or Madeira
• 3 tbsp good orange liqueur
• Orange bitters or lemon juice
• 2 tbsp softened butter