Duck in orange sauce

Duck wash,wipe and cut off the excess fat. Inside and out with salt and pepper.

The fat is cut into pieces and together with duck put on a baking sheet. Bake in the oven at t+200 degrees for 45 minutes.

Greens with roots, wash, and onions, peel and coarsely chop. Mix with 1/2 bunch chopped thyme and add to the duck, pour it fat and cook for another 45 minutes.

1 orange to remove the thin layer of peel and cut it into narrow strips. From the pulp to squeeze out the juice. Two orange, peel and cut into slices.
Duck out onto a plate along with the oranges and put in a turned off oven.

Sauce:
Formed when frying the sauce with the onions to connect with red wine. Add orange juice to the broth and cook for 5 minutes. The sauce drain. Bring to boil with pre-fried flour and 1/2 orange zest.
Duck sprinkle the rest of the zest and thyme leaves.
Serve with sauce.