|100 ml||chicken stock|
|80 ml||red wine|
|80 ml||Port wine|
|1 tsp||black peppercorn|
|1½ tsp||coriander seeds|
|60 g||unsalted butter (cold)|
Preheat the oven to 180°C/350°F. Peel and finely dice an orange, the apple, and the onion and set aside. Wash the duck with cold water inside and out and pat dry with paper towels. Rub the duck with salt and fill the belly with the diced apple, onion, and orange, and full sprigs of thyme and marjoram.
Fry in the roasting pan until golden on both sides. Slice another orange. Remove the duck from the roasting pan, add orange slices and put the duck back in the pan. Transfer to the oven and roast for approx. 1.5 hrs.
Whisk together honey and chicken stock and regularly baste the duck with this mixture while it’s baking. When cooked through, remove the duck from the roasting pan and drain the duck drippings from the pan into a small bowl. Keep the duck warm in the oven at 60°C/140°F while preparing the sauce.
Zest and juice half the remaining oranges and segment the other half. Set aside. Thinly slice the shallots. Caramelize the sugar in a pot, add the shallots and sauté briefly. Add the orange juice, Port wine, black peppercorns, and coriander seeds. Pour in the pan drippings from the duck and bring the sauce to a boil. Blanch the orange zest for approx. 1 min. Pour the sauce through a colander, add cold butter, and the orange fillets and zest. Season with salt. Serve and enjoy!