Summary

Ingredients

• 2 ½ kg duck (s), (farmer duck)
• Sea salt, from the mill
• Black pepper from the mill
• 1 orange (s), organic, cut into pieces
• 2 onion (s), cut into eighths
• 4 onion (s), dice
• 1 orange (s), the juice (keep the peel!)
• 160 g celeriac, peeled, dice
• 3 carrot (s), peeled, diced
• 3 sprigs sage
• 3 sprigs thyme
• 3 sprigs rosemary
• 3 tablespoon clarified butter
• 200 ml red wine
• 300 ml poultry broth
• 4 tablespoon jelly, (currant)
• 1 potato (s), finely grated (puree) to possibly thicken the sauce

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Instructions

1. Take the duck out of the fridge an hour before cooking.
2. Since I make such dishes in a wood-fired oven, it is cheered on right away.
3. Peel and cut 2 onions. Dice 1 orange (unpeeled!). Squeeze 1 orange and save the juice.
4. Salt and pepper the peasant duck vigorously inside and out. Fill the duck with the herb sprigs, onion wedges and orange cubes and tie the hackles together with kitchen twine.
5. What does not fit in with the other onions, carrots and celery brown in a roasting pan with the clarified butter that has already been heated. Then add red wine and reduce vigorously. Then deglaze with the chicken stock. Duck on and into the wood stove. I fire it up quite vigorously at first and then go down slightly with the temperature. Time approx. 1.5 hours. Always depends on the size of the bird and the heat in the wood stove. I use a core temperature probe for this.
6. If you use the normal oven, I would choose top / bottom heat, half an hour at 210 ° and then go down to about 180 ° for another hour.
7. When done, remove the duck and put it back in the oven on a platter. To do this, I leave the oven compartment open, because my potato dumplings are still brewing upstairs and the duck should more or less just rest. You can also cover these with aluminum foil.
8. Degrease the meat stock using a sieve (DO NOT dispose of the fat! You will then make delicious fried potatoes !!!).
9. Put the rest in a saucepan and add the orange juice (I`m careful not to put everything in at once and taste it ) and add the currant jelly. Cook at full throttle for 2 minutes. If necessary, season with salt, pepper or a little red wine. If the sauce is not creamy enough, you can add a potato grated to pulp to thicken it. Maybe test with half of it first and more if necessary.
10. Cut up the duck and serve immediately.
11. I have potato dumplings and red cabbage with it.