Duck with Oranges

For the duck with oranges gut the duck, wash, rub the outside and inside with salt and pepper and marjoram. Peel untreated orange and cut into pieces, put inside the duck and close the opening well with kitchen twine or with a small skewer. Place the duck, breast side down, in a roasting pan with a little water and wine. Roast in the oven (preheat to 200 degrees), basting frequently, for about 15 minutes until crispy. Then reduce the heat (170 degrees) and finish roasting for about an hour, turning and basting with its own juices and red wine.

Cut the orange peel without the white skin into fine noodles, boil in a little water for 5 minutes and then strain. Pour the roast residue with orange juice, add currant jelly and the juice of orange and lemon and season to taste. Pour the finished sauce over the duck and serve, garnished with the orange peel.

Preparation Tip:

The duck with oranges go well with potato croquettes.

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