Ingredients :

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1 x 3 kg duck,
80gr olive oil,
1 branch of fresh rosemary,
sage leaves,
1 carrot,
1 onion,
1 celery stick,
1 glass of dry white wine,
salt,
pepper.

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Method :

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For four people, place the cleaned duck inside a casserole dish with plenty of salt. Flavor it with the olive oil and the rosemary, sage, pepper and the chopped carrots, onion and celery

Cook the dish in an oven at 200° and turn the duck from time to time.

Add the white wine halfway through the cooking process and let it evaporate completely. Then cover the duck and cook further. Dont forget to stop the meat drying out by spooning the juices over the duck.

Serve hot with a side dish of celery which will aid digestion by removing the fatty taste from the mouth.