Technical Stages :

• Dress the duck, keep the abatti.
• Put on a roasting pan with salt, pepper and oil. Put in a warm oven and leave for about 1h20. Frequently baste.
• Meanwhile, brown the giblets on a baking pan. Add the minced onions, sliced carotts, whole unpeeled garlic clove, thyme and bay leaves.
• Put for 15 minutes in the oven to give a nice golden color to these vegetables. Halfway through, turn the giblets and vegetables.
• Transfer then to a pot and moisten with half a litre of white wine. Add 1 tablespoon tomato paste.
• Cover and cook for 45 minutes after boiling started.
• When finished, filter through a chinois.
• Prepare a gastric in a pot with the sugar and vinegar.
• When golden-blond, add the chicken stock previously made (watch out for splashes).
• Add the blanched zests of 3 oranges, along with their juice and the grand-marnier.
• Slice the 3 remaining oranges. They'll be used for decoration.
• Whisk the juice, season and keep warm.
• When the duck is cooked, put on a service dish decorated with the orange slices.
• Coat the duck with orange sauce and zests. Serve warm with the remaining sauce on the side.