Per person approx. 2855 joules/680 calories Prepare the duck: Remove all hairs and feather debris, especially those under the wings and legs, with tweezers. When cold, rinse the duck inside and out, drain and rub dry with a kitchen towel.
Mix salt and pepper on a plate. Rub the duck inside and out with it. Heat the oven to 200 degrees.
Heat the oil and 1 tbsp. of butter in a sealable roasting pan and brown the duck on all sides over medium heat for a little bit 10 minutes until the skin is browned. Pour off the fat except for a thin film. Place the duck breast side down in the roasting pan, place in the hot oven and roast with the lid closed for 35 min. Squeeze half of the oranges.
Turn the duck over to the other side so that it is leg-side up in the roaster. Prick the skin on the side below the legs a few times with a needle or wooden stick to allow the fat layer under the skin to roast out. Add the orange juice, chicken soup and white wine to the sides and roast the duck for another 40 minutes, basting a little every 10 minutes.
Put the duck on the roasting rack (put the roasting pan under it) and roast it again for 20 minutes, pouring the dripping juices repeatedly.
Rinse the untreated oranges and the lemon under hot water, dab them dry and cut the peel of 1 orange and the lemon into small pieces.
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