Step 1

So start off my defrosting your duck if it's frozen. When it's defrosted you're going to want to separate(loosen) the skin from the carcass. You can do this using a air compressor. This is the easiest way I've found to do this. Put the nosel of the air compressor under the skin and gently let some air under the skin. The skin should separate from the carcass pretty easily. You may have to repeat this process a couple times.

Step 2

Once the skin is loose from the carcass(but not separated into two different pieces). You still want the skin on the carcass. Next you want to get a large pot of water boiling and and another pot of red wine vinegar boiling. Once both are up to temp, dunk the duck a couple times into the boiling water to tighten the skin up around the carcass again. Then pat it dry with a paper towel. Bring the duck to the red wine vinegar pot and generously baste the whole duck with the red wine vinegar.(Let that sit in a foil tray or bowl while you set up the hanging station.)

Step 3

Next you're going to hang the duck somewhere dry. I used two chairs and tied the duck between those. I tied the string around both wings and around both chairs. Once the duck is ready to be hung, hang it, and put a bowl or a large tray underneath it. Set a alarm for every 6 hour's and you're going to paint the duck generously with red wine every 6 hours. Paint it for the first 6 hours and repeat the process until the last rotation.

Step 4

So after the 72 hours are up. It's time to cook this bad boy. Get the duck in a large foil tray or a large cooking tray or whatever you're using. Put a generous amount of olive oil on the duck and rub it in. Season the whole duck generously with salt and pepper. Then slice 2 blood oranges and squeeze the juice all over the top of the duck and in the cavity of the duck. Stuff the 4 blood orange halves in the cavity along with 4 sprigs each of rosemary, thyme, and sage. Then on top of the duck add 3 small knobs of butter along with 2 sprigs each of rosemary and thyme.

Step 5

Preheat your oven to 300 degrees. When it's preheated, put the duck in the oven for 2 hours on 300. Then drop the temp down to 275 degrees for another hour. Then for the last 5-10 minutes bring the temp up to 410 degrees. The thickest part of the duck should read a internal temp of 135 degrees.

Step 6

Let the duck rest for at least 20 minutes before slicing and serving.

Step 7

Enjoy that shit!