Canard à l'orange

Preheat the oven to 180°C. Rinse 2 oranges, cut them into thin slices and blanch them in a pan of boiling water for a few minutes. Then marinate them in the Grand Marnier while you prepare the rest.

Squeeze the remaining orange and strain its juice. Put the sugar and vinegar in a saucepan, let it caramelize without stirring. Add the orange juice gently, let it cook for 5 min. Set this sauce aside.

Brown the duck in a casserole dish with butter until evenly browned. Remove the meat and discard the fat. Return the duck to the casserole dish, moisten with the orange sauce, veal stock and white wine. Add salt and pepper. Let simmer for a few minutes.

Transfer the duck and the juices to a large ovenproof dish. Surround the meat with thyme, bay leaf and unpeeled garlic cloves. Bake for 30 minutes.

After this time, add the Grand Marnier and the orange slices. Cook for another 30 minutes.

Serve the duck with the orange slices, garlic cloves and cooking juices.