Young roast duck with orange juice and Sangiovese

Type of recipe: Main courses

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Preparation method:

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.

Preparation method:

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.