Summary

Ingredients

• 1 duck (s)
• 2 tablespoon honey
• Orange (s), the juice from it
• salt and pepper
• 250 ml meat broth
• 125 ml white wine
• 0.25 teaspoon ¼ ginger powder

For the sauce:

• 80 g suar
• 2 ½ orange (s), the juice from it
• 1 lemon (s), add the juice from it
• 2 teaspoons cornstarch
• 2 tablespoon Grand Marnier

For decoration:

• Orange (s) in strips and columns

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Instructions

1. Wash the duck thoroughly inside and out and pat dry with kitchen paper. Mix the honey, orange juice, salt and pepper, brush the duck with it and place in a roaster. Mix the stock, wine and ginger powder and add. Put the duck in an oven preheated to 200 degrees and fry for about 2 hours. Take out of the roaster and keep warm. Scoop the fat off the meat stock.
2. For the sauce, let the sugar turn light brown in a heated saucepan, deglaze with the orange and lemon juice, mix with the roast stock, bring to the boil and thicken with the mixed cornstarch. Finally, season with Grand-Marnier to taste. Place the duck on a preheated platter, pour a little sauce over it and garnish with orange peel strips and wedges.
3. Fresh figs go well with it!