• 2 ducks
• ½ stick (60 g) butter
• 1¼ cups (3 dl) good stock
• Juice and zest of 1 large or 2 small oranges plus 1 orange cut into slices
• 2 tablespoons (15 g) flour
• Salt and pepper

Fry the ducks in 3 tablespoons (45 g) of the butter until they are brown all over. Then place them in a casserole with the stock and seasoning and sprinkle the grated orange zest over them. Cover the casserole and cook at 400°F (200°C, Gas Mark 6) for 40 minutes. When the birds are done, transfer them to a dish and keep hot while making the sauce. Reserve the gravy.

In a saucepan melt the remaining butter and stir in the flour. Cook for a few seconds, then stir in the orange juice and strain in the reserved gravy. Bring to the boil and cook for 2 minutes. Place the orange slices around the ducks and pour the sauce over all.