Secondo - Game - Orange Duck

By SallySmo

The original recipe is prepared using cut pieces of duck, but because this is a bland looking dish, I prefer to leave the duck whole for a better table presentation.

Ingredients

• 1 duck
• butter
• stock
• muscatel
• salt, pepper, rosemary, sage
• olive oil
• 4 oranges
• 2 lemons
• 100 gms sugar
• 1 glass of dry white wine
• 1 tblsp balsamic vinegar

Preparation

Step 1

Wash the duck inside and out, conserving the liver and heart. Salt and pepper the insides and place in a sprig each of sage and rosemary. Salt and pepper the outside and brush well with melted butter and oil. Place into a hot oven and brown all over. Splash with muscatel and as soon as it has evaporated, add 1 glass of stock ans cook for a further two hours. In the meantime, for the sauce: Boil the conserved giblets then mince. Juice two of the oranges and one lemon. Cut into fine strips the peel of the other 2 oranges and the other lemon. Heat the sugar and allow to caramelise with the citrus juices, the vinegar and the peel.