Preheat the oven to 220°C.
Peel the onions and cut into large pieces. Cut the orange into slices.
Use a large saucepan with a lid to colour the duck (without adding fat to the pan) then remove from the pan and set aside.
Drain the grease from the pan and then add the onions and the orange slices. Add the sugar, vinegar and caramelise. Next, deglaze with the orange juice. Return the duck to the pan and add the garlic, thyme and bay leaves. Season with salt and pepper, add the chicken stock and a quarter litre of water. Cover and cook for 45 minutes.
«Serve this dish with polenta, glazed turnips, broccoli... the list goes on!»