- Servings: 4-6
Ingredients:
| 1 | Raw Whole Duck, 5-5.5 lb |
| 5-6 | Pancetta Slices, or enough slices to cover the whole duck |
| 8 oz | Walnut Halves |
| Juice of 4 Oranges, about 1 ⅓ cups | |
| 1 cup | White Muscat Wine |
| 1 cup | Brewed Chinese Oolong Tea |
| 1 Tbsp | Butter |
| Salt & Pepper | |
| 2 lbs | Grapes |
| Cornstarch | |
| 1 can | Strong Unsalted Chicken Broth |
Directions:
Wrap the duck in pancetta slices; secure with twine. Put duck and walnuts in a big pot. Add orange juice, wine and tea. Add butter; season with salt and pepper. Cover and bring to boil; reduce heat and gently simmer for 45 minutes (after first 25 minutes, add the grapes, simmer for 20 minutes more.)
Preheat oven to 450 F. Remove the duck from the pot; remove twine and pancetta slices. Put duck in roasting pan (breast up) and roast for 20 minutes (duck should be golden brown). Remove duck to serving dish and decorate it with walnuts. Keep it warm. Pour juices from the pot into a skillet and thicken the sauce (should be like a syrup).
Add chicken broth. Cook a little bit longer. Remove from heat, strain the sauce and pour it over duck.
