Orange Duck

Orange duck.
Ingredients (4 people):
• 1 duck than 1,800 k (plucked and vacuum)
• juice of 1 orange
• 4 oranges
• 2/3 cup Cointreau over
• 1tablespoon vinegar
• 1 knob of butter
• 2/3 cup beef broth
• 2 teaspoons cornstarch
• salt
• pepper
Recipe Preparing duck in orange:
Step 1: Clean the duckinside and out with warm water and dry.
Step 2: In a deep casserole refractory and well wide, which fit the duck, melt the butter and, over high heat, brown onboth sides.
Step 3: Add the Cointreau, one finger, and cook a few more minutes.
Step 4: Add the vinegar, orange juice and beef broth and bring to a boil.Reduce heat and simmer 20 minutes.
Step 5: Remove the duck from the pan and place on a serving dish, keeping warm in the oven duck under or preheating thesource.
Step 6: Bring the sauce to a boil, stirring well, passing the wooden spoon on the bottom and sides. Reduce heat and let cook a few more minutes.Remove from heat.
Step 7: Remove the pockets of fat from the surface and move by the Chinese to obtain a more refined sauce.
Step 8: Add salt and pepper andadd the rest of Coitreau.
Step 9: In a sauce pan cup, dilute cornstarch slowly. Pour the remaining sauce and return to boil, whisking constantly. Reduce heatand cook until thickened, a few minutes.
Step 10: Peel the oranges, separate the slices and peel. Add half of the sauce slices until heated well. Removefrom heat.
Step 11: Pour some sauce (no branches) on the duck and place the raw slices to decorate around. Serve the sauce with cooked slices apart in salsa.