Season the duck with salt and pepper, place on the breast and sear, then brown all over and place in the stove heated to 200 °C form. Put the duck on the leg, and after half the time put it on the other leg, so that the breast, which cooks faster, stays nice and tender. After 10 minutes add the diced vegetables and onion.
In between, keep pouring a little water, after about 50 min extinguish with red wine, orange juice and liqueur. After another 10 minutes, remove from the heat, keep the duck warm, add the orange peel and rosemary to the stock and cook for half. Then skim off the fat with a spoon and thicken the sauce with a little butter.
Raisin-grape confit: Sauté grapes and raisins in a little bit of butter, add honey and sugar and caramelize both. Extinguish with vinegar and reduce a little bit. Add mustard powder and thicken with butter. Keep stirring as it cools.
Long grain rice goes well with the duck and the confit.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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