Duck à l'Orange with pumpkin and chestnuts

Name: Duck à l'Orange with pumpkin and chestnuts
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 duck ready to cook (approx. 1,75 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 10 Stem(s) Marjoram; 2–3 untreated oranges; 1 Carrot; 3 Vegetable Onions; 750 g Pumpkin (e.g. Hokkaido); 1-2 TABLESPOONS Oil; 200 g pre-cooked chestnuts; 100 g Orange marmalade; 100 ml Vegetable broth; 250 ml Orange juice; 1-2 TEASPOONS Cornstarch; 7-10 Tbsp Orange slices and slices; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 duck ready to cook (approx. 1,75 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
10 Stem(s) Marjoram
2–3 untreated oranges
1 Carrot
3 Vegetable Onions
750 g Pumpkin (e.g. Hokkaido)
1-2 TABLESPOONS Oil
200 g pre-cooked chestnuts
100 g Orange marmalade
100 ml Vegetable broth
250 ml Orange juice
1-2 TEASPOONS Cornstarch
7-10 Tbsp Orange slices and slices
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash the duck and pat dry. Rub inside and outside with salt and pepper. Wash marjoram and shake dry. Wash, dry grate and chop the oranges. Put 4 stalks of marjoram and orange pieces into the abdominal cavities.
2
Plug the opening and tie it down. Roast the duck on the grill above the fat pan in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/2 hours. Peel and chop the carrot and onions and spread them on the fat pan.
3
After about 1 hour, brush the duck with 1/4 litre of lightly salted water at intervals. Warm the jam, pass it through a sieve and coat the duck with it. Cook for another 30 minutes in the oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) until done.
4
Wash and clean the pumpkin and cut into cubes of about 1 cm. Heat oil in a large pan. Fry the pumpkin and chestnuts in it in portions and season with salt and pepper, keep warm. Pluck the leaves from 3 stalks of marjoram and chop them coarsely.
5
For the sauce, pour the frying mixture through a sieve. Skim off fat. Simmer frying set, stock and orange juice for 2-3 minutes. Mix vegetables and chopped marjoram. Stir the starch and some water until smooth and stir into the sauce.
6
Bring to the boil while stirring and season to taste with salt and pepper. Arrange duck and vegetables and garnish with orange slice, zests and marjoram.