Cooking Time: 1 hr 20 mins | Total time 1 hour 40 minutes + marinating time | To: 4 people
INGREDIENTS:
- 1 duck (about 2.5 kg)
- 1 orange (cut into quarters and placed inside the duck)
- 1/2 lemon (inside the duck)
- 300 ml of natural orange juice
- 200 ml of white wine
- 100 ml port wine
- 2 Tbsp rosemary
- 1 bunch of chopped parsley
- 1 Tbsp of honey
- 8 cloves of garlic, chopped
- 1 tsp sweet pepper
- 1 tsp black pepper
- 1 bay leaf
- 2 onions
- 1/2 red pepper
- Olive oil q.s.
- Salt q.s.
- 5 Tbsp (tea) lard
- 1 kg of small potatoes
- parsley and orange slices to decorate
PREPARATION:
Place the duck on a tray and season with salt, drizzle with orange and lemon juice. Place a small orange cut into quarters and half a lemon inside the duck and set aside.
In a bowl, add the orange juice, white wine, port wine, chopped garlic cloves, rosemary, chopped parsley, honey, paprika and black pepper. Mix everything very well. Drizzle the duck with the mixture and cover with cling film and place in the fridge. Leave to marinate overnight.
Preheat the oven to 220º C.
On the duck tray, place the sliced onion, the sliced pepper, drizzle with olive oil and sprinkle small walnuts of lard over the duck.
Bake in a preheated oven at 200ºC for 80 minutes, occasionally basting with the sauce. After 50 minutes, add the baby potatoes. Place back in the oven for about 30 minutes.
Decorate with orange slices and chopped parsley. Serve if you prefer, accompanied by white rice or sautéed vegetables.
