Duck à l`Orange

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the duck, dab dry and rub vigorously inside with salt and pepper. Squeeze an orange and pour the juice into the belly opening of the duck. Close the belly opening with wooden skewers. Tie the legs of duck over the tail with kitchen string. Place the duck on the grill with the breast facing down and cook over the fat pan in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 1 1/2 hours. Pour 1/8 litre hot water into the fat pan. Turn once after half the cooking time. Place the neck, liver and heart in the fat pan and add water to the evaporated liquid. Heat up the jam, pass it through a sieve and brush the duck with it 5-10 minutes before the end of the cooking time. Keep the duck warm in the oven. Dissolve the roast with 1/8 litre of hot water, degrease and add poultry stock to 1/2 litre. Wash and dry oranges thoroughly. Grate the peel of one orange and squeeze the juice. Sugar in a saucepan lightly caramelise. Deglaze with the hot stock and stir. Add orange juice and season with lemon juice, a little salt and pepper. Bring to the boil, mix starch with a little water and stir into the stock. Bring to the boil again. Cut remaining oranges into thin slices. Heat the fat in a pan and toss the orange slices briefly. Remove kitchen string and wooden skewers from the duck and arrange the duck on the oranges. Serve garnished with orange slices and parsley. Serve with extra sauce and sprinkle with orange julienne. Princess beans taste good with it

2. 2

   Preparation time approx. 2 hours

3. 3

   Geschirr: Wedgwood

4. 4

   Glasses: Zwiesel