Roast Duck with Red Wine, Orange, and Sage Sauce

Preparation info
  • Serves


    • Difficulty


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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.


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


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