Duck with orange filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Rinse duck under cold running water from inside and outside and pat dry well. Loosen the fat in the abdominal cavity with your fingers and remove the tail with the poultry shears. Salt and pepper the duck from the inside.

2. 2

   Prick the skin on the thighs and below the chest area so that fat can drain off there during frying.

3. 3

   For the filling, wash and dry the oranges and cut them into eight pieces with the skin. Peel onions and cut into strips. Wash the marjoram, shake dry and pluck off the leaves. Mix everything. Season with salt and pepper.

4. 4

   Fill the duck, press the filling firmly into the duck and close the belly opening with wooden skewers. Squeeze the skin a little bit. Wrap the skewers from top to bottom with kitchen string and cross the string after each skewer.

5. 5

   Finally knot the ends.

6. 6

   To ensure that the duck keeps its shape and does not brown protruding parts too quickly, it is trained before roasting. To do this, place the duck on the breast. (If there are still wing tips, bend them backwards and push the wings under the fuselage). Push a long piece of kitchen string between the fuselage and the wings.

7. 7

   Cross the kitchen yarn ends from both sides over the wings.

8. 8

   Turn the duck over. Lead the kitchen twine to the tip of the breast and cross again there. Wrap the thread around the ends of the leg and tie them tightly together. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see

9. 9

   manufacturer). Place the duck in a roasting pan or a fat pan. Bake in the oven for 2-3 hours. After 1 1⁄4 hours pour on approx. 400 ml water.

10. 10

    For a crispy skin, caramelise 70 g of sugar in a pan. Add vinegar and 300 ml chicken stock and dissolve the caramel while stirring. Bring to the boil and simmer over medium heat for about 15 minutes (results in about 80 ml liquid).

11. 11

    Brush the duck with it and fry at the same temperature for another 45 minutes. Spread several times with the caramel stock until it is used up.

12. 12

    Remove the duck. Make a sauce from the roast stock. To carve, first cut a club all around the body and cut the joint with a knife or poultry shears. Then cut off the other side of the leg in the same way.

13. 13

    Only cut the wings off at the end, as they still provide stability. Cut the breast flesh parallel to the sternum from the bone as a whole. Then cut across into pieces.

Nutrition Facts

KCAL
830 kcal

CARBS
27 g

FATS
44 g

PROTEINS
75 g