This Christmas dish can only be matched to our Iri da Iri… this is my personal merry Christmas wish, one for a tranquil 2018 as well.

Ingredients for 6 persons
a 3-5 pound duck
1/2 a carrot
3.5 fluid ounces of red wine
zest of an orange
half a punce of better
1/2 of an onion
1 tomato
juice of an orange
5 tablespoons of extra-virgin olive oil
1 ladle of broth
salt and pepper

Detach the breast, the thighs, and the upper thighbone from the rest of the carcass. The carcass is to be broken up into small pieces and browned. Pour the red wine onto the carcass, let it evaporate, then add the tomato, the onion, and the carrot cut into small pieces. Continue to brown and then cover with cold water. Bring to a slow boil and then cook for approximately 30-40 minutes, run the fat off, filter the reduced liquid which has remained and set it aside. Boil the zest of the orange in water and cut it into thin julienne strips. Reduce the juice of the orange and add the reduced liquid from the duck to it. This is the sauce which, at the very end, you will have to pre- pare with the butter, adding the orange zest. Heat the olive oil in a frying pan, sauté the breast and thighs of the duck, add the salt and pepper, then the broth, and cook in an oven pre-heated to 350° Fahrenheit for approximately 15 minutes. After removing the duck breasts from the oven, keep them covered, and continue to cook the thighs for another 6 minutes. Place on the plates, the sauce prepared at the last minute… and the job is done.