Duck can be quite picky when it comes to cooking; not everyone can roast it perfectly. The best option is to make it Georgian-style, with a light marinade and subsequent seasoning with spices. The bird will always taste ideal, and visually it will become the true queen of the table.

Ingredients:

• Duck, weighing 2-2.5 kg
• 1.5 oranges

For the marinade (brine) for 4 liters:

• 200 g salt
• 1 onion
• 10 black peppercorns
• 5 allspice berries
• 3-4 cloves
• 3 bay leaves
• 3-4 garlic cloves

For the sauce:

• 300 g raspberries
• Juice of half an orange
• 50 ml water
• 1 tbsp lemon juice
• 1.5-2 tbsp sugar
• A pinch of salt

For the glaze:

• 1 tbsp honey
• 2 tbsp lemon juice
• 1 tbsp hot chili sauce
• 1 tbsp barbecue sauce

Preparation:

First, salt the duck so that it turns out tender and juicy. Fill a pot with water, adding 200 g of salt for 4 liters of water, along with halved onion, black peppercorns, allspice, cloves, bay leaves, and garlic.
Let it simmer a little to release the spices, then allow the brine to cool and marinate the duck overnight. After that, dry the duck and place it on a baking tray. Stuff it with orange cut into 4 parts, and cover with the other half of the orange.

Roast the duck in the oven for 1 hour at 150°C (300°F). Meanwhile, prepare the raspberry sauce. In a small pot, combine raspberries, half the orange juice, and a little water. When the raspberries start to boil, add sugar, a pinch of salt, and lemon juice. Let it cook for 4 minutes, then blend and strain.

After 1 hour, remove the duck from the oven, take out the orange, and return the duck to the oven for another 20 minutes at 180°C (350°F). For the glaze, mix honey, lemon juice, chili sauce, and barbecue sauce, then brush the mixture over the duck and bake for another 10 minutes.
It’s ready!

A perfect side dish for this would be roasted potatoes.