Wash the ducks well, then dry using paper towel. Cut each duck in 6 pieces (2 wings, 2 thighs and 2 breasts) then cut the excess skin from each piece. Place them on a large tray and season generously with salt, pepper and Italian seasoning.
Preheat the oven to 165° C (325° F). Melt the duck fat over medium heat in a large saucepan. When the fat is hot, place half the duck pieces in the saucepan and brown them for 3 to 4 minutes on each side. Remove them from the saucepan and place them in a large ovenproof casserole dish. Brown the rest of the duck pieces in the same way and place them in the same casserole dish.
Cover the duck with the garlic, celery and carrots, then pour the diced tomatoes over everything. Season to taste.
Pour on the white wine and place in the oven. Bake for 2 hours and 45 minutes, loosely covered with foil for the last hour of cooking.
Remove from the heat and serve the stewed duck on a bed of couscous. Serve accompanied with Gremolata with orange and coriander and garnish with the prepared orange slices.
Place all ingredients in a small bowl and season with salt and pepper to taste. Mix and cover. Refrigerate until ready to serve.
Recipe developed by Nicolas Vallée, professional chef
