Preheat the oven to 180°C. Season the duck inside and out with salt and pepper. Place it in a roasting tin. Squeeze an orange and pour the juice over the duck. Bake for about 1.5 hours, basting regularly with the cooking juices.

While the oranges are cooking, squeeze the juice from two oranges. Remove some zest and blanch them quickly in boiling water to remove the bitterness. In a saucepan, melt the sugar (or honey) over low heat until you get a light caramel. Add the cider vinegar to deglaze, then stir in the orange juice, white wine, and chicken stock. Reduce over medium heat.

Dissolve the Céliane potato starch in a little cold water, then stir it into the sauce. Simmer for a few minutes until the sauce thickens. Adjust the seasoning.

Cut the duck into pieces and arrange them on a serving platter. Drizzle with orange sauce and garnish with blanched zest. Serve with seasonal vegetables or a sweet potato gratin.