Put some salt, pepper, a knob of butter and the sage inside the duck. Wrap the duck with the bacon and tie it. Heat olive oil and butter in the pan and cook the duck for about 15 minutes. Add the wine. Add some vegetable stock every now and then. Cover and cook for 1 hour. Add some broth if it dries up too much.

Cut the orange peel in little strips and boil them for three minutes. Squeeze 2 oranges.

When the duck is cooked, remove from the heat, keep it warm and add the orange juice and the peels. Warm it up for a few minutes, but do not boil. Cut the duck in slices and cover with the orange sauce. Serve the remaining orange sauce in a sauce dish. Decorate the plate with orange slices.