- Wash the duck thoroughly (without cutting it in half) and pat it dry with kitchen towels.
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Cut 2 oranges in half (or into 3 pieces if they are large) and stuff them into the cavity of the duck. Peel 2 onions, cut them into 2–3 pieces, and add them as well. Tie the cavity and neck opening securely with kitchen twine. Fasten the wings close to the body to prevent them from burning during roasting. Lightly score the skin of the duck in a diamond pattern and season with salt and black pepper to taste.
Pour 2–3 cups of water into a roasting pan. Place a roasting rack over the pan and set the duck on the rack, breast side up, ensuring that it does not touch the water. Roast in a preheated oven at 180°C for 1 hour.
- Pour the orange juice into a saucepan and simmer for about 1 hour, until it thickens to a syrup-like consistency. The volume should reduce by approximately three-quarters.
- Remove the duck from the oven and brush it generously with the reduced orange glaze using a pastry brush. Return it to the oven for 10 minutes. Remove it again, brush with more glaze, and roast for another 10 minutes.
Before serving, transfer the duck to a serving platter and garnish with thinly sliced orange rounds.
Ingredients
Red Wine Pairing
Pinot Noir