Crispy duck with orange

Name: Crispy duck with orange
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 6
Ingredients: 2 küchenfert ducks (à approx. 1.7 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Mugwort; 4 Organic oranges; 2 Onions; 3/4 collar Soup vegetables; 1 TABLESPOON Cornstarch; 7-10 Tbsp Kitchen yarn

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

Beautifully crispy on the outside and uniquely tender on the inside - good Christmas duck wants to have some time. During the few hours in the oven, orange filling and Mirepoix vegetables have enough time to develop their full aroma".

COOK TIME
390 mins

TOTAL TIME
390 mins

Ingredients

Servings: 6

2 küchenfert ducks (à approx. 1.7 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Mugwort
4 Organic oranges
2 Onions
3/4 collar Soup vegetables
1 TABLESPOON Cornstarch
7-10 Tbsp Kitchen yarn

Directions

1
If necessary, remove offal, neck and duck flesh (fat) from the ducks. Wash the ducks thoroughly. Season inside and out with salt and pepper. Wash oranges hot and cut into pieces. Peel and chop the onions. Mix half onions and half oranges with 2 tsp. mugwort. Pour into the ducks. Tie the legs together with kitchen string. Put the ducks on an oven rack. Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer).
2
Clean or peel, wash and cut soup vegetables into pieces. Mix with remaining oranges and remaining onions on a fat pan (or in a large frying pan). Put the grid with the ducks into the hot oven, slide the tray (or roaster) with the orange vegetables underneath. Cook the ducks for approx. 1 1⁄2 hours. Then pour 400 ml of water onto the tray (or roaster) and continue cooking for about 1 hour.
3
After 2 1⁄2 hours cooking time, pour the duck stock through a sieve into a pot. Immediately push the fat pan (or roaster) back under the ducks (now possibly put roast apples on top). Turn up the oven temperature (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) and continue roasting the ducks for approx. 35 minutes.
4
For the sauce, chill and degrease the frying stock for about 10 minutes. Fill up with water at 1⁄2 l. Stir starch with 3 tbsp. water until smooth. Bring the cooking stock to the boil, stir in the starch and simmer for about 2 minutes while stirring. Season with salt and pepper, keep warm. Carve the duck. Serve with sauce with red cabbage, dumplings and baked apples.