Braised Duckling with Orange

Ingredients

• duckling
• butter
• 4 décilitres sauce Espagnole
• 2 décilitres brown stock
• juice of 2 oranges
• juice of half a lemon
• zest of half an orange
• zest of half a lemon
• orange segments

Instructions

1. Colour the duckling in butter.
2. Cook it very gently with 4 décilitres of sauce Espagnole and 2 décilitres of brown stock, carrying the cooking far enough that the bird can be divided with a spoon; then remove it.
3. Degrease the sauce, reduce it very tight and pass it through the étamine.
4. Add the juice of 2 oranges and of half a lemon to bring the sauce back to its normal consistency.
5. Cut the zest of half an orange and half a lemon in a fine julienne, blanch it strongly, drain it well and add it to the sauce; the sauce must not boil again after this.
6. Glaze the duckling at the last moment, dish it and border it with a few spoonfuls of sauce.
7. Surround it with orange segments pared to the flesh and serve the rest of the sauce separately.