Duck with Oranges and Red Wine

Clean the duck nicely, rub it well with the spices inside(!) and outside, squeeze 1 orange, mix it with 1/2 liter of red wine, cut 1 orange into slices.

Sear the duck well on all sides in a frying pan, shape half of the orange slices _into_ the duck, place the rest all around (under the wings for example), add some of the orange juice-red wine mixture to the frying pan, put it in the oven at approx.180 °C – baste repeatedly and very important! – pierce a few times all around, so that the fat can fry out

can fry*!

In the last hour, always baste again with cognac.

Roasting time 2 to 2 1/2 hours depending on weight.

Serve with potato croquettes and leaf salad – and of course the Merlot used for roasting.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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