Roast Duck with Red Wine, Orange, and Sage Sauce

Name: Roast Duck with Red Wine, Orange, and Sage Sauce
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 tablespoon unsalted butter or rendered duck fat; 1 tablespoon (or to taste) grated orange zest; 2 tablespoons (or to taste) chopped fresh sage; ⅓ cup diced onion; ⅓ cup fresh orange juice; 9 Kalamata olives, pitted and quartered; 2 cups red wine, such as Zinfandel or Côtes du Rhône; 2 cups Duck Stock; see Note 2; Pinch sugar (optional); 2 orange halves; 2 ducks, about 5 pounds each, necks and wing tips removed, excess fat removed, and rendered, if desired (see Note 3); Salt and freshly ground pepper; Fresh sage leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This recipe could be Italian, from the province of Umbria, or it could be French, from Provence. The theme of olives, wine, and herbs is a Mediterranean classic. You can choose the country of origin with the accompaniments you serve with it.

Ingredients

2 ducks, about 5 pounds each, necks and wing tips removed, excess fat removed, and rendered, if desired (see Note 3)
2

Europe
Italy
France
Main course
Gluten-free
Mediterranean

Method

Preheat the oven to 500°F. Place the ducks on racks in shallow roasting pans. Place 1 orange half and a few sage leaves in the cavity of each duck. Sprinkle the ducks inside and out with salt and pepper and ro