The Lock Dining Bar

This is a recipe from the region of Catalonia, near the French border. For her use always and never duck duck dumb Berino, which is very fatty.

Ingredients for 6 people:

A duck than 2 kilos and half.
Orange juice 6.
2 glasses of Cointreau.
100 grams of sugar.
Margarine.
Sal

Preparation:

Clean the duck, make a few cuts on the breast and in English. Make a mixture with margarine and salt and smear the inside of the duck and the courts.
Paring an orange, removing skin and white cover is underneath, so that the flesh is visible. Put the peeled orange in a bowl, add the Cointreau., And leave it for at least an hour to impregnate well. After this time, put the orange on the inside of the duck and reserve the Cointreau.
Cut one of the oranges into slices, keeping the skin, cut slices in half and put half on each slice of the cuts that he has made the duck.
Place the duck on a baking sheet and sprinkle with the juice of the third orange.
Place the dish with the duck in the middle of the oven, preheated to 180 degrees, keeping the grill on as well and leave for 1 hour, watering it occasionally with the juice and juice to be dropping.
Meanwhile, put sugar in a saucepan and three tablespoons of water and make a syrup, taking care not to caramelize.
After this time, remove from oven and spread on the tray, the fourth orange, cut into thin slices. With a kitchen flat brush, paint around the duck well with the syrup. Pour into the tray the rest of Cointreau, place it back in the oven and keep the temperature at 180 º for 30 minutes.