Orange Duck

Ingredients

• 1 duck (≈2.5 kg, ready to cook)
• 4 oranges
• 1 tbsp rosemary needles (chopped)
• 500 ml red wine
• Salt
• Pepper (freshly ground)
• 1 untreated orange (juice and zest)
• 2 Blood oranges
• 2 tsp sugar
• 1 tsp Mustard

Instructions

1. 1.

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

2. 2.

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

3. 3.

   Place the duck breast-side down in a roasting pan, pour 250 ml red wine over it, roast in a preheated oven at 200°C for about 30 minutes, poking the skin occasionally and basting with the drippings. Flip the duck, add the remaining wine, and continue roasting for another 60 minutes, basting frequently and adding more wine if needed. In the last 10 minutes, top the duck with sliced orange from the leftover portion.

4. 4.

   Peel blood oranges thoroughly with a sharp knife, remove all white membranes, and cut along the inner skins to create beautiful fillets; catch the juice and squeeze 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 and loosen the fond. 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 thicken with 1 tsp starch). Add orange fillets to the sauce, let them warm briefly, then serve the sauce separately alongside the duck.