How to make
Wash the duck and pat dry with kitchen paper. Season with black pepper on the inside, season with the herbs and add the orange slices.
Using kitchen thread, tie it across the shoulders and stomach so that it is well tied.
Put the butter in a non-stick pan. Sear the meat on both sides. Pour the liqueur. Season with black pepper, salt, orange juice, broth and white wine.
Cover with a lid and cook the duck with oranges for 90 min. The temperature of the meat should be 160°F (70°C). Pour the resulting sauce over it.
Then transfer the duck to a deep tray and put it in a moderate oven for another 90 minutes. You can also roast the duck for three hours in the oven and skip the steps with the pan.
Prepare the sauce for the meat. Boil the orange peel until soft, cut into strips. Mix the starch with 20 ml of water.
Pour the sugar into a saucepan and let it caramelize, then pour in the orange juice. Stir and add 5 tbsp. from the sauce that has formed from cooking the duck. Pour the starch.
Stir until the sauce for the Tuscan-Style Roasted Duck becomes creamy.
