Preheat the stove to 180 °C.
Remove the excess fat from the duck, season with salt and season with pepper.
Then place the duck in a roasting pan, spread the coarsely chopped onions evenly over it and roast in the stove for 60 minutes. From time to time baste with the liquid that forms.
Cut narrow strips of peel from an orange and pour hot water over them briefly. Squeeze this orange and put the juice aside. Remove the peel from the other oranges and fillet them.
Now remove the duck from the roaster, keep it warm in aluminum foil. Extinguish the gravy with the vinegar and the liqueur and pour through a sieve, add the orange juice and season to taste with salt and freshly ground pepper.
If necessary, thicken with a little sauce thickener. Just before serving, carefully warm the orange fillets in the sauce.
Divide the duck into 4 portions and serve with the sauce.
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