Use a peeling knife to peel the rind of 2 oranges, julienne finely. Blanch in boiling water for 5 minutes, keep aside. Peel 3 oranges and remove all the pith around the segments, slice. Melt two thirds of the butter in a casserole and brown the duck all over, over a very moderate heat, with the chopped carrot and onion. Moisten with a tablespoonful of boiling water, salt, pepper, add the bouquet, cover. Cook very gently for 45 minutes. Then sprinkle with the liqueur and the brandy.Turn off the heat, leave to marinate for 10 minutes. Take out the duck, keep it wrapped up in aluminum foil. Add the vinegar and the juice of 3 oranges to the sauce in the casserole, cook gently over a very low heat, skim until clear. Sieve, skim the fat off. Adjust the seasoning to taste, put into the casserole again, add the cornstarch, dissolved in a little water, while stirring until boiling, keep aside. Put the orange slices into a casserole with the remaining butter, cover with the sauce, bring to a boil, remove from the heat immediately. Serve the duck cut into pieces. Add the juice left in the aluminum foil to the sauce which has been removed from the heat. Take out the orange slices with a skimmer and use to surround the duck. Boil the drained rinds in their juice. Pour over the duck. Serve the sauce in a sauceboat.
