Canard à l'orange

Method

1. 1 Rub salt and pepper inside and out of the duck, stuff orange peel into its belly, and let it marinate for 30 minutes.
2. 2 Roast the duck at 180 degrees for 75 minutes, basting it with the rendered fat every 20 minutes.
3. 3 Caramelize the sugar and vinegar over low heat until it turns into a reddish-brown color.
4. 4 Add freshly squeezed orange juice and white wine to the caramel, then simmer for 8 minutes.
5. 5 Beat the cold butter into the sauce until glossy, add a few orange segments, then pour over the chopped duck pieces.

With an appliance

• Charcoal grill 2 hr 24 min

  Replace step 2: roast the duck on a charcoal grill with the flame at a distance of 25 cm from the coals for 55 minutes, turning it every 10 minutes; the skin will be smoky and the fat will drip onto the coals instead of accumulating in the tray, but you must watch for the flames to flare up.