Roast Wild Duck on Mustard Sauce

Rinse herbs thoroughly, shake dry and chop. Peel carrots and parsnips, cut each in half and reserve peels. Rinse oranges in hot water, wipe dry and finely grate zest. Squeeze juice from oranges. Peel garlic and shallots. Rinse snow peas and trim off ends.

Rinse duck and pat dry, trim and divide into sections such as breasts and legs. Cook bones in a pot with 300 ml (approximately 9 ounces) of water and carrot and parsnip peels to create a broth.

Preheat the oven to 70°C (approximately 150°F).

Melt butter in a pan over medium heat and fry vegetable halves on each side for 4 minutes. Remove from the pan and set aside. Season duck with pepper. First fry drumsticks for 10 minutes in the pan. Add thyme, garlic, shallots, star anise, mustard seeds and then fry duck breast with the skin side down in the pan. Add remaining duck pieces and fry on each side for 7-8 minutes, remove from the pan and finish cooking in a preheated oven for 1 hour and 30 minutes.

Add broth to the pan and let simmer. Add orange juice, parsley, basil, orange zest, Grand Marnier, sugar cane, snow peas, carrots and parsnip and cook for 10 minutes.