Duck with Orange and Quatre Épices | Gourmet Traveller

Ingredients

• 1 carrot, coarsely chopped
• 2 celery stalks, coarsely chopped
• 1 small onion, coarsely chopped
• 250 ml (1 cup) red wine
• 1 orange, pierced several times with a sharp knife
• 2 bay leaves
• 1 duck (2.2kg), rinsed and patted dry
• Olive oil, for drizzling
• Quatre épices
• 1 nutmeg, finely grated
• 1 cinnamon quill
• 1 tsp white peppercorns
• 6 whole cloves