Duck à l'Orange (2)

Finely chop Ham with orange zest.

Mix the chopped obtained with 50 g of butter and a pinch of salt, kneading until you get a creamy compound.

Enlarging the natural opening, empty the internally, fiammeggiarla duck, wash it and dry it carefully and, using a spoon, fill them with the previously prepared stuffing, sew the opening.

Grate the rind of two oranges, without affecting the white part and place in a bowl infused with a shot of curacao.

Saute the duck in a pan in which you will have prepared a sauce made of butter and chopped bacon.

When the meat has taken a nice golden color, add salt and wet it with half a glass of white wine, letting it cook for about two hours in covered container.

Once cooked, remove the duck from the Pan momentarily, degrease the broth with a spoon, combine the curacao infusion keeping aside the rinds.

Let it evaporate for a few minutes over high heat, then add the Peel school made earlier.

Insert the duck in the Pan, making it stand for about 10 minutes.

Serve sprinkled with cooking and sauce with the rinds are distributed on the back.