Duck à l\'Orange with broccoli

Name: Duck à l\'Orange with broccoli
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 2
Ingredients: 1 duck ready to cook (approx. 1.6 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Orange marmalade; 3 Onions; 3 Oranges; 500 g Broccoli; 200 ml Poultry stock; 1 TEASPOON Cornstarch; 1-2 TABLESPOONS Orange liqueur; 30 g flaked almonds; 1-2 TABLESPOONS Butter or margarine; 7-10 Tbsp Oranges; 7-10 Tbsp wooden sticks

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 2

1 duck ready to cook (approx. 1.6 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Orange marmalade
3 Onions
3 Oranges
500 g Broccoli
200 ml Poultry stock
1 TEASPOON Cornstarch
1-2 TABLESPOONS Orange liqueur
30 g flaked almonds
1-2 TABLESPOONS Butter or margarine
7-10 Tbsp Oranges
7-10 Tbsp wooden sticks

Directions

1
Wash the duck and pat dry. Remove the tusks and fat glands. Season duck inside and outside with salt and pepper. Heat 2 tablespoons of jam, put it into the duck and pin it with wooden sticks. Cross the wings on the fuselage, tie the legs together. Cut onions into quarters, place them on a fat pan with offal from the duck. Pour on 1/4 litre of water.
2
Lay the duck on a grate over the fat pan. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 2 hours. After approx. 1 hour, pour 1/4 litre salt water over the duck and spread with 1 tablespoon of jam. Finely peel the skin from an orange. Peel the orange so that the white skin is removed. Cut out the fillets, squeeze out fruit remains and other oranges. Sprinkle the duck several times with juice. Cut broccoli into florets. Cook in salted water for 5-7 minutes. Drain. Pour stock through a sieve and degrease. Fill up with chicken stock and let it boil down over high heat for about 3 minutes. Mix starch with a little water, thicken sauce with it.
3
Cut broccoli into florets. Cook in salted water for 5-7 minutes. Drain. Pour stock through a sieve and degrease. Fill up with chicken stock and let it boil down over high heat for about 3 minutes. Mix starch with a little water, thicken sauce with it. Add orange peel and orange filets. Season to taste with salt, pepper and liqueur. Roast the flaked almonds in hot fat. Swivel broccoli in it. Carve the duck and serve with broccoli. Garnish with oranges. Serve with sauce
4
Add orange peel and orange filets. Season to taste with salt, pepper and liqueur. Roast the flaked almonds in hot fat. Swivel broccoli in it. Carve the duck and serve with broccoli. Garnish with oranges. Serve with sauce