Peel orange peel with a julienne ripper. Squeeze the orange. Mix cream cheese with mustard, sugar and salt, then add two tablespoons of orange juice, two tablespoons of juice of one lemon and the oil with the mixer. Clean the leeks, cut them in half lengthwise and rinse. Grease an ovenproof dish, fill in the leeks, sprinkle with 2 tablespoons of water and the wine, brush with melted butter and close the foil. Cook in the oven at 200 degrees for 45 minutes.
Sprinkle with orange peel and bring to the table with the sauce.
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