Ingredients

1 duck
3 oranges
1/2 lemon
2 carrots
1 onion
1 oz. tomato paste
bouquet garni (thyme, parsley, bay leaf, etc.)
3 Tbsp. oil
1/2 c. white wine
3/4 c. water
1/2 c. granulated sugar
2 tsp. cornstarch
1/3 c. Grand Marnier Cordon Rouge
1/3 c. wine vinegar

 

Instructions

Roast duck until done.

Sauce: Cut up the giblets. Cook together with the chopped carrots and onions until lightly browned.

Pour off the excess oil; add the wine, water, tomato paste, bouquet garni, salt and pepper; cook 1 hour on slow fire.

In sauce pan caramelize the sugar; add the vinegar, the strained sauce, the cornstarch diluted in little water and strips of blanched orange and lemon peels.

Stir and add the Grand Marnier. Blend; pour over carved duck.
Decorate with orange slices.