With local duck available on eastern Long Island all year round, Duck a l’Orange is a good dish to make in the winter, especially if you're looking to impress your dinner party guests.

And even better: The fatty, juicy duck meat is great with Long Island merlot.

Here is a basic recipe from my colleague, a Parisian lawyer who gets many of his recipes from his grandmother. I have added my own touch, which is the salt-sugar dry rub. Most people think duck a l’orange must be difficult or complicated to make, but it’s not. You could even do without the dry rub, but I think it improves any roasted poultry.

• One duck
• 3 teaspoons salt
• 1 tablespoon sugar, preferably natural, organic brown
• 5 oranges
• Butter

Dry Rub:

At least 24 hours before serving, mix the salt and sugar in a small bowl, then sprinkle it all over the duck, on all sides. Cover the duck with plastic wrap and put in the refrigerator.

Roasting the Duck:

Wash the salt-sugar marinade off the duck before roasting it.

Peel the oranges, then peel each section as well. Stuff the peeled sections of two of the oranges into the cavity of the duck. Roast the duck breast-side down, at 250 degrees for 3 hours. Take the duck out of the oven and drain off as much duck fat as you can. Turn over, breast side up, and roast at 350 degrees for 45 minutes. Remove the duck to a platter, and let stand 10 minutes.

Carmelizing the Oranges:

Meanwhile, melt some butter in a frying pan and cook the other three peeled oranges, stirring, till soft. The sweet juices from the oranges will caramelize slightly. Serve the oranges as a sauce/side dish with the duck.