Wash the duck and tap it dry. Score the breast skin with a diagonal pattern.
Rub it with salt inside and outside, then cover and place it into the fridge and let it ripen for a night.
Next day, cut the oranges into segments. Stuck the segments of one orange with the sage into the bird’s cavity and throw the segments of the other one into the roasting tin. Tie the duck’s legs.
Lay the duck into a roasting tin, smear it with brown ale, pour a little water underneath and roast it in the oven on medium heat (at 165 ºC in fan oven) for 1 hour and 20 minutes. Bast it with the fat rendered and brown ale, so that it the skin turns lovely red.
Once ready, place the duck on a platter, drain the meat juice in a pot, scoop off the fat from the top. Next, mix the remaining brown ale with the brown gravy powder until smooth and add it to the meat juice, then bring it aboil while constantly stirring. Garnish it with braised red cabbage, roast potatoes and the brown ale gravy.
Cooks in 1H 30M + ripening
Nutrition per serving (without garnishing): 419 kcal