Duck With Oranges

Preparation:

Preparation: Wash and clean the duck by depriving it of the legs, head and neck, but keeping the liver. Season it with oil, salt and pepper both inside and out and insert the bay leaves. Cut the zest of the oranges into 20 strips and cook them for 5 minutes in a little water; then let them cool and dry. In the meantime, filter the orange and lemon juice with a sieve. Brown the duck in three tablespoons of butter and a little oil. Add the liver cut into small pieces, pour over the white wine and cook over low heat for about an hour (if it dries out too much, add a few glasses of water). When the duck is cooked, wrap it in aluminum foil. Blend the cooking sauce, add the orange and lemon juice, a spoonful of sugar, a spoonful of vinegar, and the liqueur. In a saucepan, cook the mixture for a few minutes over low heat, then add the remaining butter and the starch, stirring so that no lumps are formed. In another saucepan, measure out two tablespoons of sugar and two tablespoons of vinegar to form a caramel, still over low heat. Cover the duck and decorate it with the strips of zest. Serve the duck with the sauce on the side.