2 kg duck with neck and giblets;
3 sprigs of fresh rosemary;
1 tablespoon salt;
8 garlic cloves;
3 red onions;
5 cm of ginger root;
a couple of celery stalks;
½ cinnamon stick;
3 bay leaves;
2 kg potatoes;
1 liter of water or chicken broth;
Potato spices - to your taste;
2 tablespoons flour;
200 ml of port wine.
Prepare the ducks, necks and giblets set aside. Separate the leaves of one sprig of rosemary from the stem. Grate half the nutmeg and the zest of the oranges. Mix with a spoonful of salt.
Rub the inside and outside of the duck with this mixture, put it in a bowl, cover and set aside in the fridge for a few hours.
Preheat oven to 180 °C. Stuff the ducks with the remaining rosemary, garlic and orange halves.
Slice the peeled onion, carrots, ginger and celery. Place in a deep baking pan along with the cinnamon, bay leaves and sliced necks and giblets. Place the baking tray on the lower level of the oven.
On the rack above it, place the ducks with their breasts facing up. The fat should drain onto the baking tray.
Peel potatoes, cut into pieces and put them in cold salted water. Bring to the boil, boil for 5-10 minutes, strain in a colander and mix.
After an hour take out a tray with vegetables and giblets. Instead of it immediately put an empty one, so that the fat does not stain the oven.
Pour the fat from the baking tray into a bowl. Put the vegetables and duck parts into a saucepan, and pour some boiling water over the tray to collect the bits stuck to the bottom. Pour the liquid into the pan with the vegetables, add a liter of water or stock, and place over a medium heat. Skim off the fat rising to the surface.
Put the cooked potatoes on the tray that you left in the oven. Add a few spoonfuls of fat drained from the vegetables, season with spices and bake for another hour.
In a separate pan, heat 2 tablespoons of fat. Pour in the flour and stir until pasty. Add the contents of the pan with the vegetables and pour in the port wine. Bring to the boil and simmer for 30 minutes, stirring occasionally.
Take the potatoes and ducks out of the oven. Plate the potatoes, cover with foil and leave for 15 minutes.
Strain the contents of the pan through a sieve, pressing down on the vegetables to get as much of the flavorful juices as possible - this is your sauce. Pour it into a clean bowl and keep warm over low heat, remembering to remove any fat from the surface.
Jamie Oliver suggests not cutting the duck, but using tongs to separate the meat from the bones and tearing the flesh into pieces with your hands. Serve with potatoes and sauce.