Wild Duck with Orange Sauce

Dismember ducks, cut out the sebaceous glands of the rumps and cut out. Put slices of bacon in the roasting pan, on top of them the pieces of poultry with the skin down. Roast in the oven at 200 °C for 10 minutes. Turn, season with salt and pepper and let the skin brown for about 5 minutes. Remove all pieces except for the thighs, sauté them at 150 °C for another 30 min. Place the finished poultry pieces in an ovenproof dish. Boil game stock and orange juice by one third. Cut the leek into small cubes. Add the thighs to the other poultry pieces. Pour roast stock through a sieve to the game stock, bring to a boil and season. Add the leek and spoon the sauce over the ducks. Heat in the oven for 5 min.

or enjoy red wine.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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