There's something majestic about duck, yet many people shy away
from cooking it. Duck is in fact rather easy to cook. To balance
the fat, acidic fruits such as orange and rhubarb are always
2 kgduck, cut into 8 pieces on the bone180 gmrhubarb, cut into 3cm pieces60 gmwhite sugar220 mlfreshly squeezed orange juice (from about 2 oranges)10sage leaves, plus extra to serve
Preheat oven to 200C. Place a wire rack in a roasting pan, sit duck on top and roast until duck begins to brown (35-40 minutes).
Pour fat from pan and place duck in pan without rack. Combine remaining ingredients, season to taste, pour mixture over duck and continue roasting until duck is falling from the bone (30 minutes). Serve topped with extra sage.