Preheat the oven to 160 ° C. Peel the untreated orange with the peeler. Only the outer orange skin should be peeled off if possible, the white parts of the skincontain bitter substances. Cut the orange into very thin strips and then chop them finely. Wash the duck under running water and pat it dry.

Mix salt, pepper, turmeric as well as the orange zest and red wine together and stir.

Paint the duck thoroughly with the marinade in- and outside with a brush. Place it in the frying pan, fill the duck with red wine and fry it in the oven on the middle rail.

Fillet the peeled orange and squeeze out the second orange.

Douse the duck over and over again with it's own gravy. Turn it halfway through the cooking time so that the chest piece won't dry out too much. Ten minutes before the end of the roasting time, add the orange fillets to the gravy. Cut the duck in half with some poultry shears or a knife. Make sure that it lies with the skin side up in the frying pan. Mix some honey with salt, orange and lemon juice, paint the duck well with it and fry it until the skin gets crispy using the grill function of your oven. (This also works with top heat. Just increasine the temperature to 200 °.) Check again and again, because the honey in the marinade can easily burn the dish.

Drain the juice and skim half of the fat. Place the duck on hot plates in already portioned or as a whole on a plate garnished with the orange fillets. Serve the hot gravy in a sauceboat with a small ladle. Serve the duck with dumplings or croquettes, red cabbage and cranberries.