Crispy duck in orange sauce

Name: Crispy duck in orange sauce
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 2 Oranges (including 1 untreated); 1-2 TEASPOONS dried thyme; 7-10 Tbsp salt, pepper; 1 (approx. 2.2 kg) ready-to-roast duck; 2 carrots, 2 onions; 3/4 l Chicken broth; 1 TABLESPOON Cornstarch; 4-5 Tbsp Orange liqueur; 7-10 Tbsp wooden skewers, kitchen yarn

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

2 Oranges (including 1 untreated)
1-2 TEASPOONS dried thyme
7-10 Tbsp salt, pepper
1 (approx. 2.2 kg) ready-to-roast duck
2 carrots, 2 onions
3/4 l Chicken broth
1 TABLESPOON Cornstarch
4-5 Tbsp Orange liqueur
7-10 Tbsp wooden skewers, kitchen yarn

Directions

1
Wash and dry untreated orange. Finely grate the peel. Mix with thyme, some salt and pepper
2
Wash the duck, pat dry. Rub inside with the seasoning mixture, outside only with pepper. Plug in, tie up. Tie legs and wings together. Put duck on a fat pan
3
Peel, wash and chop the carrots. Onions peel, quarter. Arrange everything around the duck. Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 2 1/4-2 1/2 hours. After approx. 30 minutes, gradually pour on the stock. Soak the duck more often
4
1 Peel the orange so that the white skin is completely removed. Cut out the fillets between the parting skins, collecting the juice. Squeeze 1 orange. After another 1 1/2 hours roasting time, pour the orange juice into the duck.
5
10 minutes before the end of the roasting time, brush the duck with cold, strongly salted water. Fry it crispy at high heat
6
Keep the duck warm. Sieve the stock, degrease. Stir starch and 3 tbsp. water until smooth, thicken stock. Heat the orange filets in it. Refine with liqueur, season to taste. Cut the duck open and serve. Served with: bacon beans and duchess potatoes
7
Drink: dry red wine