Ingredients:

 

Duck - 1

Butter - 3 table spoons

Flour - 1 table spoon

Broth - 1 glass

Oranges - 2

Orange liqueur - ½ glass.

 

Prepare duck, draw, smear with cooking butter, salt and pepper. Cut pulp of peeled orange in pieces and put inside prepared duck. Chop orange peel and leave for a while. Fry duck in hot oven during 1,5-2 hours. Meanwhile, parboil orange peel in boiling water during 10 minutes. Wait until water flows and pound orange peel with duck liver, pour in orange liqueur.

 

Pour veal broth and concentrated meal juice in a saucepan, put butter, mix with flour and orange peel, pounded with orange liqueur. Boil, filter.

 

Cut ready duck in portions. Decorate with orange pigs and dish a meal.

 

Serve sauce in a gravy-boat.