Duck in the oven with oranges and honey glaze

Start preparing the duck two days in advance. First, make the marinade. Pour water into a large pot, add salt (600 g) and all spices. Bring to a boil and let it cool completely.

Cut the oranges in half and squeeze them into the cooled marinade, adding the peels as well. Place the duck in, cover with a lid, and refrigerate for 24 hours.

Two hours before cooking, take the duck out of the marinade, dry it, and let it warm to room temperature. Trim excess fat from the belly and neck.

Put the fat in a saucepan and melt it.

Rub the duck inside and out with adjika, place it on a rack, and put a baking tray underneath.

Preheat the oven to 90–100 degrees and roast the duck for 2 hours, turning every 30 minutes. For the glaze, mix honey and lemon. When turning for the last two times, brush the duck with the glaze.

While the duck is roasting, prepare the vegetables for the garnish. Wash the potatoes thoroughly with a brush, do not peel the celery. Cut both into 1.5 cm pieces. Cut the 'Antonovka' apple in half, remove the core and cut into large pieces.

Cut the cabbage into wedges without removing the core and boil in salted boiling water for 10 minutes.

Remove the duck from the oven, carefully transfer it to a plate, take away the rack and place the prepared potatoes, celery, and apples on the baking tray, generously drizzling with duck fat.

Remove the duck from the oven, transfer it to a board or warmed plate, cover with foil and let it rest. Place the duck on the vegetables and roast for another 30 minutes. Increase the oven temperature to 190 degrees. Add red cabbage to the side dish and put the vegetables in the oven for another 30 minutes, stirring occasionally.

When the side dish is almost ready (the apples should be soft and fall apart, and the vegetables should be fully cooked), place the duck back on the vegetables breast side up and bake for another 10-15 minutes.

Let the duck rest for another 10 minutes, serve it on a large plate with a side dish. Serve homemade pickles with the duck - red and green tomatoes, barrel cucumbers, and Gurian cabbage.