Ingredients: 1 whole duck, 1 orange, 2 tbsp rosemary, salt, 4 celery sticks, 4 carrots, half a cinnamon stick, salt, 6 large potatoes, 2 bay leaves, 400 ml chicken stock.
Prepare the duck at least 6 hours before cooking. Cut the unnecessary skin around the neck and keep for the gravy.
Grate the orange. Mix the orange zest with rosemary and salt. Rub the duck all over with the mix. Keep the rest of the orange, you will need it to stuff the duck.
Cover and keep in the fridge until cooking.
Grate the orange. Mix the orange zest with rosemary and salt. Rub the duck all over with the mix. Keep the rest of the orange, you will need it to stuff the duck.
Cover and keep in the fridge until cooking.
Preheat the oven at 160°C.
Half the orange and stuff the duck with it.
Chop the celery and carrots in large cubes. Put them in a tray with the trimmings, cinnamon2 bay leaves and some oil. This tray will be placed in the oven under the duck, to keep all the fat.
Place the duck on the grill and the tray with the vegetables under it.
Cook for 1h and 30 min. After one hour, start preparing the potatoes. Peel them and cut them in large cubes. Put them in a tray and rub them with oil, salt and rosemary.
Remove the vegetables tray from the oven and replace it with the potatoe tray.
Cook for another hour in the oven.
In the meantime, start preparing the gravy. Put all the trimmings and vegetables in a pan.Add the chicken stock and reduce on a low heat for 30 min. Strain and serve aside.
Remove the duck from the oven and rest ot for 10-15 min.
The duck will have crispy deliciois skin. Enjoy!!
