1.
Preheat the oven to 180°C.
2.
Wash the duck well by plunging it into boiling water for 30 seconds. Dry it with absorbent paper.
3.
Mix salt, pepper, coriander, cumin, turmeric, cinnamon and ginger. Sprinkle the mixture well on the outside of the duck.
4.
Place the orange cut into quarters with the thyme, parsley and an onion inside the duck.
5.
Mix the juice of one orange with the wine and stock. Place the duck in a baking dish and pour in the wine/orange mixture. Cover with aluminum foil and bake for 1 1/2 hours. Baste regularly with the cooking juices.
6.
After an hour of cooking, remove the aluminum foil, distribute the second onion in the dish with the carrots, celery and potatoes and continue cooking for 30 minutes.
7.
While the duck is cooking, prepare the orange syrup. Melt the sugar in a dry saucepan until it becomes a dark golden caramel. Gently add the butter, orange juice, vinegar and salt and cook over low heat for a few minutes, stirring occasionally. Add the orange zest and remove from the heat.
8.
Remove the duck from the oven and immediately cover it with the syrup. Set the vegetables aside and strain the cooking juices. Add the orange zest before serving with the duck, vegetables and cooking juices.
