Classics: Paparo al Melarancio / Anatra all'Arancia / Duck in Orange Sauce / Canard a l' Orange

Ciao, Buongustai!
Today, Salute! Italian Cooking proudly presents to you an Italian Classic that some historical misconception attributed to the French Cuisine: Il Paparo al Melarancio, the Duck in Orange Sauce.
This delicacy of poultry and citrus comes from the beautiful Tuscany countryside, and reached France due to the marriage between the brilliant Caterina De’ Medici and Enry II of France.
Read the full story at:
https://saluteitaliancooking.com/f/classics-paparo-al-melarancio---duck-in-orange-sauce

We will need:
1 whole duck – cleaned,
3 oranges and 1 lemon (zest, juice, pulp – divided)
5 oz of prosciutto (raw ham)
5 tbsp of butter,
3 tbsp of raw wildflower honey,
Salt,
Pepper,
Nutmeg,
1 orange – sliced,
Wine: Chianti Classico Tenuta di Renieri 2019, a fine and delicious medium bodied red, with spectacular notes of orange zest and orange flowers, fine creamy tannins, perfect for our greasy duck meat, and lively acidity.
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Salute!
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