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Cut off the wings and neck of the duck, chop into several pieces each. Fry in butter in
a pot, add the duck liver (you can use a chicken liver, if none available) on moderate
heat for 5 minutes. Add the thinly sliced carrot (and celery) and chopped onion, as well
as the springs of thyme. Add the broth and the wine, as well as salt and pepper. Boil
for 45 minutes. Pass through a siv and set aside. (Your dog or cat might like the
carrots and the liver and meaty bits of the duck neck and wings)
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Peel the skin off one orange and remove all white flesh very thoroughly. Cut the skin
into thin strips. Put to boil with a bit of water in a small pot, cook for 6
minutes. Drain and set aside.
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Cut the two peeled oranges into thin slices. Set aside.
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Meanwhile, salt and pepper the duck inside and outside, brush with oil and bake in oven
for about an hour at 170°C (?).
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While you cut the duck into pieces, heat the juice, boil briefly and add the orange
juice, as well as the Cointreau and the sour cream. Check seasoning. Add the slices of
orange and simmer for a few more minutes. Warm up the orange peel strips briefly in the
microwave oven.
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Arrange the slices of orange around a serving platter, put the duck pieces in the
middle, pour over a bit of the sauce and sprinkle the strips over it. Serve the
remaining sauce in a saucepan separately.
