Marinate the duck with rosemary, garlic and olive oil, then roast for around 20 minutes at 200 °C and then another some 3 hours at 160 °C. Meanwhile prepare a syrup with balsamic vinegar, brown sugar, honey and orange. Glaze the duck with the syrup and put it back into the oven for another 20 minutes to get a nice, crisp skin.
The higher-than-usual residual sugar in our Öreg Király Dűlő Furmint 2018 makes this wine a perfect match with a honey-and-orange roast duck. Duck meat has an inherently sweetish character that is enhanced by a combination of honey and orange. This is why we tried to find a wine that is almost off-dry, like our Furmint 2018, to go with this dish.