Duck baked in the oven with oranges

Pour 100 ml of water into a baking sheet with a wire rack, place the poultry on it and bake for 40-50 minutes. Increase the temperature to 220 ° C and cook for another 20 minutes, until the crust is crispy and golden.

If the weight of the duck is different, calculate the time yourself. For every 500 g of meat, 20 minutes of roasting is required.

Boil 350-400 ml of water in a saucepan. Peel off the remaining orange. Add it to water and simmer for 8-10 minutes. Carefully remove the zest, cut into thin strips and set aside.

Pour in 50 ml of wine. Simmer, stirring occasionally, over medium heat, until the liquid is halved and dark and thick. Then remove from heat and add zest.

When the duck is done, take it out of the oven and wrap it in foil. Remove excess fat from the baking dish and pour the remaining duck juice into a large skillet.

In a separate bowl, mix the cornstarch with 2 teaspoons of cold water and pour the mixture into the gravy. Season with salt and pepper to taste, add oil and mix well.