Duckling With Orange Sauce - cooking recipe

Ingredients

2 oranges
2 c. water
3 Tbsp. orange flavored liqueur
1 duckling (4 1/2 to 5 lb.), thawed if frozen
salt
1 carrot, chopped
1 medium onion, cut in wedges
6 whole cloves
1 (14 1/2 oz.) can chicken broth
1 bay leaf
2 sprigs parsley
1/2 tsp. whole peppercorns
1/8 tsp. dried thyme leaves
1 clove garlic, minced or pressed
1 tsp. tomato paste
1/2 c. sweet vermouth
2 Tbsp. cornstarch, blended with 1/4 c. cold water

Preparation

Thinly peel oranges.
Cut into 1-inch strips, about 1/8-inch wide.
Bring 2 cups water to boiling.
Add orange strips.
Cover and simmer 15 minutes; drain.
Peel and discard white skin of oranges.
Separate oranges into wedges.
Mix with liqueur.
Rinse duckling.
Pat dry.
Reserve giblets and neck.
Discard excess fat.
Sprinkle with salt.
Place about a third of the orange peel inside.
Pierce skin with a fork around legs and lower breast.