2 hours and 40 minutes

Duck, 1 (about 4lb 6oz.)
Roasting potatoes, 2,2 lb
Rosemary, 2 sprigs
Sage, few leaves
Bay leaves, 3
Unwaxed oranges, 4
Fresh raspberries, 3,5 oz
Fresh cranberries, 7 oz
Brown sugar (or light muscovado), 1 cup
Olive oil
Honey, 2 tbsp
Onion, 1
White wine, as needed


Stuff the duck with the onion, rosemary, sage leaves, one orange, the peel of one orange and the bay leaves. Seal with two toothpicks and prick the skin with a fork around the legs. Rub with salt and pepper and olive oil all over the skin (if you prefer, you can use butter).
Place the duck on a rack over a roasting tray and put it in the hot oven at 392F for 30 minutes.
Peel the potatoes, put them in a saucepan covered with cold salted water, boil them for 8-10 minutes and drain.
Remove the duck from the oven, draining off the excess fat; remove the rack and pour a dash of white wine over the duck, then add the juice of half an orange, drizzle the honey and place some orange slices over the breasts.
Scatter the potatoes around the duck, then stir them into the fat and sprinkle them with salt.
Return to the oven lowering the temperature to 356F. Roast for 1 hour and 10 minutes, until the skin is crisp and golden brown. Drizzle, from time to time, with white wine and turn the potatoes so they will roast evenly.
Prepare the berry sauce by cooking the berries with the juice of 2 oranges and 1 cup of sugar. Leave a handful of raspberries aside. Then add the zest of one orange and cook for about 15 minutes and add the remaining raspberries during the last 2 minutes, so they will retain their shape and they will look good on the table.
Once cooked, remove from the oven and seal tightly with tin foil. Set aside to rest for 15 minutes before serving. Serve the duck with the berry sauce and the cooked vegetables.

Thanks to: My Little Italian Kitchen