A delicious dish for feasts. Enjoy with a glass of Reserve Chardonnay 2018 by “Oenou Yi – Ktima Vassiliades”.


  • 1 duck (2 kg or more)
  • 2 tea spoon salt
  • freshly ground pepper
  • 3 tablespoons sugar
  • 1/4 cup red wine vinegar
  • 1 cup chicken broth
  • 1 onion
  • juice from 4 sweet oranges


  1. Preheat oven to 160°C.
  2. Wash the duck and dry it thoroughly. With a sharp knife we cut the skin of the duck superficially.
  3. Season with salt and pepper and roast for 2 hours and 30 minutes.
  4. Slice the onion and add it to the pot along with the sugar. Mix until the onion turns golden and caramelizes nicely, add the vinegar.
  5. Add the orange juice and the chicken broth, mix and allow the liquids to evaporate and the sauce begins to thicken.
  6. Pass the sauce through a strainer and into a bowl and remove the onions.
  7. Season with salt and pepper and serve the duck with the orange sauce. Serve this lovely dish with a glass of Reserve Chardonnay 2018 by “Oenou Yi – Ktima Vassiliades”.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.