German Orange Duck

Preparation:

Preparation: Wash, clean and dry a duck weighing around 1500 g, open it completely by cutting it along the backbone and season it with salt and pepper. Arrange it on a bed of orange halves (with the pulp side facing upwards) already placed in an ovenproof dish and pass it in a preheated oven at 200 degrees for about an hour, until the skin is crisp and the flesh crush. Serve without oranges but with red sauerkraut stewed in a little oil, 2 sliced apples, salt, pepper and a little red wine.