Υλικά:
1 πάπια
Λίγο δενδρολίβανο
Λίγο θυμάρι ή ρίγανη
2 δαφνόφυλλα
Ξύσμα και χυμό από ένα πορτοκάλι
2 κρεμμύδια σε φέτες
4 σκελίδες σκόρδο σε κομματάκια
Αλάτι και πιπέρι
2 καρότα σε ροδέλες και 2 κλωνάρια σέλινο κομμένα
Εκτέλεση:
Σε μπολ ανακατεύουμε το δενδρολίβανο, το θυμάρι (ή τη ρίγανη), το αλάτι, το πιπέρι και το ξύσμα. Αλείφουμε την πάπια με το μείγμα πολύ καλά μέσα έξω. Βάζουμε την πάπια στο ψυγείο για 5-6 ώρες τουλάχιστον. Σε ένα ταψί βάζουμε τα κρεμμύδια, τα σκόρδα, τα καρότα, το σέλινο, τα δαφνόφυλλα και τα συκωτάκια της πάπιας, αν τα έχουμε. Τοποθετούμε στο ταψί την πάπια και προσθέτουμε το χυμό πορτοκαλιού και 1-2 ποτήρια ζεστό νερό. Ψήνουμε στους 180ο για 2,5 ώρες στις αντιστάσεις και στους 200ο για είκοσι λεπτά. Τέλος, ροδίζουμε στο γκρίλ για δεκαπέντε λεπτά περίπου. Συνοδεύεται με πουρέ πατάτας ή πιλάφι ή πατάτες φούρνου.
Επισήμανση:
Για λιγότερο λιπαρή εκδοχή, βάζουμε στην πάπια στη σχάρα και το ταψί από κάτω για να μαζεύει το λίπος που θα στάξει.
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