Main Course: Roasted duck leg, orange’s sauce
Roasted Muscovy duck leg, orange sauce and roasted potatoes. The classic “Duck Bigarade inspires this dish,” a nineteenth-century recipe that ultimately became the legendary canard a l’orange. In this lighter version, an orange jus reduction with little Cointreau and spices rounds the flavour of the roasted duck.
For pairing it, definitely try the Primitivo di Manduria or the skin ferment New Zealand wine.