1 dash of extra virgin oil
75 g sugar
20 g corn flour
40 ml orange liqueur
40 ml of vinegar
1 dl of white wine
Preheat oven to 210 ° C. Season the duck, put in a baking dish and sprinkle with a little oil. Roast for an hour in the oven watering it with the juices during cooking letting go. Remove from oven, switch to another tray, cover with foil and leave resting at least ten minutes before carving.
While making the duck ends, vividly peel three oranges, remove the wedges and collect the juice loose. Grate the rind from the rest of citrus, squeeze the juice and mix with the old. Melt the sugar in a heavy-bottomed saucepan. Mix with juice and orange liqueur when caramelize. Add the vinegar, cook for a minute and reserve.
Deglaze the baking tray with wine and bring to boil in a saucepan until reduced by half. Add the orange sauce, flour diluted in a little water, stir and continue baking another two minutes. Add the zest, orange segments and remove from heat. Serve the duck with sauce and garnished with oranges.