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Duckling Braise, a L'Orange

Cut off head and feet from a five-pound duckling. Singe, draw, wipe and truss. Place a mirepoix at the bottom of a braising pan with an ounce butter, lay duck over it. Season with teaspoon salt and half teaspoon pepper, then lightly baste the duck with a little melted butter. Set in oven to roast twenty-five minutes. Draw the duck to oven door, carefully peel and skin two sound juicy oranges, add the rinds to the duck with four tablespoons currant jelly, two gills demi-glace, and one gill broth. Cover pan and reset in oven forty-five minutes longer. Remove, dress bird on a large dish, untruss, then cut the peeled oranges in halves and finely slice them, remove seeds, and arrange around the dish, one overlapping another. Reduce sauce on a brisk, open fire ten minutes. Skim fat from surface. Strain sauce through a Chinese strainer over the duck and serve.