Orange Roast Duck
Preheat the oven to 200°C (approximately 400°F).
Rinse duck, pat dry and remove excess fat. Separate wingtips and chop into small pieces. Place duck and wings on a baking sheet or in a roasting pan. Season inside with salt and pepper.
Zest 1 orange and thinly slice the other. Stuff orange slices into duck and secure with toothpicks. Rub duck with a little butter. Roast for about 15 minutes.
Remove and add wine and about 100 ml (approximately .4 ounces) of juice. Reduce oven temperature to 160°C (approximately 350°F) and roast duck for 1.5-2 hours. Add water as needed.
Remove duck from oven.
Pour pan drippings through a sieve and skim off fat. Boil pan drippings, remaining juice, liqueur and broth. Add orange zest and simmer. Season with salt and pepper. Thicken with cornstarch.
Remove toothpicks from duck and remove oranges. Slice and serve with sauce and orange slices.