Orange Duck

• 1 duck cut into sections
• salt
• ground black pepper
• 2 tablespoons pork lard you can substitute vegetable shortening, melted
• 1 teaspoon nutmeg
• 2 oranges freshly squeezed
• 3 bay leaves fresh or dry
• 1 onion large, finely diced
• country ham sliced
• 1 tablespoon tomato sauce
• 1 tablespoon thyme fresh or dry
• 1 cup chicken stock
• orange peel
• orange slices

1. Preheat the oven to 170 degrees Celsius.
2. Salt and pepper the duck pieces, baste them with lard, and dust all sections with nutmeg.
3. Grease a baking dish and pour the fresh orange juice and bay leaves into the bottom. Place the duck on top and bake 1 1/2 hours, turning every 15 minutes.
4. While the duck is baking, saute the onions.
5. Once the onions are softened, add the ham, tomato sauce, and thyme.
6. Once cooked, add the chicken stock and orange peel. Simmer 15 minutes on low heat.
7. You will know the duck is done when it is golden and you can pierce it and no red (bloody) juice comes out. Remove the duck from the oven and pour the juices at the bottom of the pan into the sauce. Set the duck aside and simmer the sauce for 10 minutes until it has reduced.
8. Slice the duck breasts, plate, and pour the sauce on top. Garnish with the orange slices.

salt, ground black pepper, pork lard, nutmeg, freshly squeezed, bay leaves, onion, country ham, tomato sauce, thyme, chicken stock, orange peel, orange slices

Taken from www.yummly.com/recipe/Orange-Duck-627174 (may not work)