Delicious Christmas duck

Preheat the oven to 180°C. Based on my experience, ducks roast best in a hot oven, so don't stop halfway through with the temperature.

Wash the duck and pat dry with kitchen paper. Season the duck inside and out with plenty of salt and pepper. I recommend doing this with your hands to ensure that each area is well seasoned.

Grate an orange and rub the duck with the zest, then cut the orange in half and put the two halves inside the duck along with the rosemary and thyme sprigs.

Tie the duck legs together with cooking twine. Placing the duck on a baking sheet with olive oil is crucial for the skin to get crispy and toasted.

Next to the pan, add the chopped onion, carrot and garlic. Then, pour the white wine over the duck. This will contribute to form an incredible sauce.

Cook the duck in the oven for approximately two and a half hours. During this time, I suggest basting the duck with its own juices every 20-30 minutes to keep it juicy and prevent it from drying out.

Once ready, let the duck rest for about 10-15 minutes before carving. This rest is important because it allows the juices to redistribute and the duck is more succulent.