Clarify the butter, that is, put butter in a saucepan and let it melt at low temperature. Remove the foam that forms on the surface and carefully pour off the butter from the sediment.
The dregs consist of water and the precipitated proteins.
Now fillet the oranges. Brown the duck legs in 20 grams of clarified butter in a frying pan at high temperature. Now remove from the frying pan and dry with kitchen paper. Pour off the fat from the frying pan.
Filter orange liqueur mixture and fill into a syringe.
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