Source : undejeunerdesoleil.com
Ingredients for 4:
1 duck or duckling, gutted (without the head), cut to 8 pieces (approx. 1,2 kg)
2 oranges, zest and juice
25cl white wine (or Martini, or cider)
4 cloves garlic
4 bay leaves
2 branches fresh rosemary
salt and pepper
Place the duck in a large bowl, salt and pepper. Add the oranges’ zest and juice, the garlic cut in halves, as well as the wine and herbs. Mix together, cover, marinate 2 hours in the refrigerator.
Preheat the oven to 190°C. Pour duck and marinade into a large baking dish, skin-side down. Bake about 25 minutes. Turn over the duck (skin-side up) and bake another 20 minute (if the juice evaporates too quickly, add a little water). The skin will become crunchy and the meat tender. For a more cooked meat, cook another 10 minutes (but it will be less tender).
Check and correct seasoning if necessary, serve hot with its sauce.
Will keep overnight, and is better the next day: reheat in a pan with its juice.
Serve with: roasted potatoes