Summary

Ingredients

• 1 duck (s)
• 400 ml poultry stock or duck stock
• 100 ml orange juice
• 1 tablespoon honey
• 1 dash soy sauce
• 2 teaspoons, heaped paprika powder, hot or sweet
• salt
• pepper
• 1 teaspoon coriander
• some sage, dried
• 1 teaspoon sugar, brown
• orange liqueur
• 1 piece (s) butter

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Instructions

1. Wash the prepared duck and pat dry with kitchen paper.
2. In a bowl, mix the paprika powder (I use spicy), coriander, a little sage, sugar, pepper and plenty of salt.
3. Rub the duck well with the seasoning mixture on all sides, including the inside. Pour some water (approx. 200 ml) into the roasting pan. Place the duck in with its back up.
4. Tip:
5. So that the duck does not come into contact with the liquid, I put a metal rack inside. On this I put the duck, see photo. It is an accessory that is used to carry a glass mold. The advantage: the spices stay on the skin when frying.
6. Preheat the oven to 220 ° upper and lower heat. Put the closed roaster in the oven. After 30 minutes, switch the temperature back to 180 °. Roast for another hour and brush the duck with the meat stock from time to time and add some more water if necessary. Turn the duck over and roast for another hour.
7. In the meantime, put the poultry stock with the orange juice in a saucepan. Heat, stir in honey and add a splash of soy sauce, put away.
8. After the total roasting time of around 2.5 hours, take the roaster out of the oven.
9. Place the duck on the rack in the oven. Now the duck is allowed to roast for approx. 10 minutes on each side at 220 ° until crispy. Switch to grill if necessary.
10. In the meantime, skim off the fat from the roasting pan. Add the remaining roast to the prepared sauce. If you like, add a dash of orange liqueur. Bring to the boil, season to taste and add seasoning as required. Put a bit of butter in the sauce.
11. Side dishes: dumplings and red cabbage