Young roast duck with orange juice and Sangiovese
Type of recipe:
Clean, singe and wash the duck thoroughly. Leave to soak in water and white wine vinegar for about 30 minutes. Drain and place in a roasting tin. Place ½ orange, the sage and the bay leaves inside the duck and season with salt and pepper. Place in an oven at 210°C. After about 15 minutes, baste with the white wine and allow to evaporate. Baste with the juice of half an orange and continue to cook, adding a little stock if necessary. Cook for approximately 1½ hours.
In the meantime, prepare the sauce as follows: finely chop the vegetables and brown in a little oil, adding the duck neck. Pour in the red wine and allow to evaporate. Add the juice and zest of 1 orange, a ladleful of stock, some crushed juniper berries, salt and pepper. Boil for 30 minutes and filter. If the sauce is too liquid, thicken with a little cornflour.
Cut the duck and place on a plate, cover with the sauce and serve, accompanied with pepper jam.
Ingredients for 4 people
- 1 young duck
- 2 oranges
- 1 glass white wine
- 1 glass red wine
- 1 glass white wine vinegar
- sage, bay leaf, celery, carrot, onion, juniper berries
- 1 ladleful stock