Orange Duck

Ingredients

• 1 duck (approx.2.5 kg, kitchen ready)
• 3 oranges
• 1 tbsp rosemary needles (chopped)
• 500 ml red wine
• Salt
• Pepper (freshly ground)
• 1 orange (unprocessed, juice and zest)
• 2 Blood oranges
• 2 tsp sugar
• 1 tsp Mustard

Instructions

1. 1.

   Wash the duck, pat dry, and rub inside and outside with salt and pepper.

2. 2.

   Peel the three oranges like an apple with a sharp knife, remove all white membranes, then fill the duck with them and distribute rosemary inside; secure with toothpicks.

3. 3.

   Place the duck breast-side down in a roasting pan, pour 250 ml red wine, and roast in a preheated oven at 200°C for about 30 minutes, poking the skin occasionally and basting with the drippings. Turn the duck over, add remaining wine, and continue roasting for another 60 minutes, basting frequently; if needed, add more wine.

4. 4.

   Peel the blood oranges thoroughly with a sharp knife, remove all white parts, and cut along the inner membranes to create nice fillets, collecting the juice and squeezing out the rest.

5. 5.

   Remove the finished duck from the pan, keep warm in the oven at 70°C, skim off fat from the drippings, break up the crust, transfer to a pot. Stir in orange zest and juice with mustard and sugar, simmer for about 5 minutes, strain through a fine sieve, season (optionally bind with 1 tsp starch), add orange fillets, let them warm briefly, and serve the sauce separately alongside the duck.