Duck à l`orange

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the duck and pat dry. Squeeze 1 orange. Peel and halve the onion. Season the duck from the inside with salt and pepper, put the onions and the orange juice into the abdominal cavity. Close the abdominal opening with wooden skewers. Tie the legs with kitchen string over the rump.

2. 2

   Rub the outside of the duck with salt and pepper. Put the duck in a roaster with the breast side down. Pour on 1/2 cup of water and roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 3/4 hours. In the meantime, wash the remaining oranges thoroughly. Cut 1/2 orange into slices. Peel the peel of the other orange in fine strips using a julienne nipper. Cut the remaining orange in half and squeeze. Mix honey, orange juice and julienne. Turn the duck after about 45 minutes and brush it with the juice from time to time. Approx. 15 minutes before the end of the cooking time, add orange slices and peppercorns to the roaster and raise the temperature (electric cooker: 200-225 °C/ gas: level 3-4) and fry the duck until crispy brown. Lift the duck out of the roaster, degrease the roast stock and pour in the poultry stock.

3. 3

   Peel the peel of the other orange in fine strips using a julienne nipper. Cut the remaining orange in half and squeeze. Mix honey, orange juice and julienne. Turn the duck after about 45 minutes and brush it with the juice from time to time. Approx. 15 minutes before the end of the cooking time, add orange slices and peppercorns to the roaster and raise the temperature (electric cooker: 200-225 °C/ gas: level 3-4) and fry the duck until crispy brown. Lift the duck out of the roaster, degrease the roast stock and pour in the poultry stock. Bring to the boil briefly and season with salt and pepper. Place the duck in the sauce and serve garnished with lemon balm as desired

4. 4

   Crockery: cherry

Nutrition Facts

KCAL
590 kcal

CARBS
18 g

FATS
39 g

PROTEINS
43 g