Ingredients:
- 1 duckling - 70 g sugar
- 100 g of lard beard - 10 cl wine vinegar
- 4 cl oil - 1 cl Cointreau
- 600 g potatoes
- 60 g clarified butter
- 3 artichokes
- 1 lemon
- 50 g flour
- 1/4 bunch of parsley
- 3 orange
- Salt and pepper

4 people
Preparation time : 1h45
Cooking time : 1h15


Drain and cut the duck : Cut the wings, thighs, lift breasts, isolate the pieces back, then cut the carcass into pieces, because they are important for the sauce.
Salt and pepper the pieces of bobbin on all sides and transfer to a plate Neoflam color in a pot with a drizzle of olive oil.
Salt the outside, surround nets bard and hold a tower string.
Seal the pot and bake at 160 ° C (th5 / 6) for 1h15.

Prepare the sauce. Make a fine julienne orange peel and blanch three times.
Reducing sugar and wine vinegar.
Décuisez alcohol pouring orange juice and oranges.
Boil down again and add the julienned orange.
Season.

Wash, peel and rinse potatoes. Cut them into cubes.
Skip to clarified butter.
Preparing artichokes: Break the tail of artichokes. Remove the leaves coarsely with a knife and short rigid Neoflam (butcher). Regularly round base with a peeler so as not to leave any trace greenish. Remove the hay with a spoon. The lemon the entire bottom in order to avoid oxidation. Put the money in lemon water until use. Cook the artichokes in a white (see recipe on the internet). Cut into cubes. Skip to butter. Salt.
Mix both vegetables and sprinkle with chopped parsley.

Cut the duck fillets and thighs in two.
Arrange the dish with duck and vegetables.