Roasted Duck with Onions and Oranges in Honey Rosemary Marinade

Ingredients

• 3 kg duck (2 ducks)
• Salt
• 2 chili peppers
• 4 Garlic cloves
• 2 sprigs Rosemary
• 6 tbsp mustard (medium hot)
• 6 tbsp tomato paste
• 230 g honey
• 100 ml Orange Juice
• white pepper (freshly ground)
• 1 tsp Paprika powder (hot)
• 900 g red onions
• 2 large organic oranges
• oregano
• sage
• 400 ml Vegetable broth

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Wash the ducks thoroughly inside and out. Trim the tip of the back and wing tips. Season the ducks with salt and place them on a baking tray in the preheated oven on the second rack from below for about 2 hours.

3. 3.

   Wash the chili pepper, cut it lengthwise, remove seeds, peel off the white membrane, and dice finely. Peel and roughly chop the garlic. Wash rosemary, shake dry, strip needles, and finely chop. Mix everything with mustard, tomato paste, 200 g honey, and orange juice. Season with salt and pepper. Mix remaining honey with paprika powder. Peel onions and cut them crosswise in half. Rinse oranges hot, dry thoroughly, grate, quarter, and remove seeds. Wash oregano and sage, shake dry, and roughly chop.

4. 4.

   After about an hour of cooking carefully pour all the duck fat into a pot (discard once cooled). Place the onions on top of the ducks. Add broth and continue cooking. After 35 minutes add the honey glaze, place oranges on top. Brush the ducks with paprika-honey sauce. Optionally cover darkened spots with foil. Finally mix in herbs and serve with roasted potatoes seasoned with sage.