Ingredients
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1 duck of 1 1/200 kg
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40g of butter
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1/4 liter of brown sauce
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5 oranges
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1/2 teaspoon of sugar
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1 glass of Curacao liqueur
Preparation
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Fry the duck in a pan with butter, then drain the butter that has become useless.
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Wet the duck with the brown sauce prepared separately, season with a little salt and the the zest of 2 oranges, cover and for 45 minutes until the duck is tender.
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Meanwhile, take the zest of 2 oranges and cut it in small pieces. Blanch for 3 minutes in boiling water.
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Peel and cut the 5 oranges, making sure there is no skin or seeds on them.
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When the duck is fully cooked, degrease and mix the sauce with the blanched zest, orange juice, sugar and curacao.
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Cut the duck, put it in the middle of the dish and pour the sauce on it, without sifting it. Garnish the tower with slices of oranges and enjoy!