Orange duck with Romanesco

Name: Orange duck with Romanesco
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 250 g mixed fried fruit; 3 TABLESPOONS Orange liqueur (Cointreau); 5 Onions; 2 Carrots; 40 g Butter or margarine; 30 g whole, peeled almonds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON dried thyme; 1 (approx. 1.8 kg) Kitchen-ready Teal; 2 TABLESPOONS Orange marmalade; 1/4 TEASPOON Sambal Oelek; 7-10 Tbsp a few squirts of Tabasco; 1 (approx. 650 g; alternatively green cauliflower) Head Romanesco; 2 TABLESPOONS flaked almonds; 1/4 l clear broth (instant); 2-3 TABLESPOONS sauce thickener; 1 TABLESPOON Crème-fraîche; 7-10 Tbsp Orange juice; 7-10 Tbsp Orange and parsley; 7-10 Tbsp wooden skewers and kitchen yarn

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 4

250 g mixed fried fruit
3 TABLESPOONS Orange liqueur (Cointreau)
5 Onions
2 Carrots
40 g Butter or margarine
30 g whole, peeled almonds
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON dried thyme
1 (approx. 1.8 kg) Kitchen-ready Teal
2 TABLESPOONS Orange marmalade
1/4 TEASPOON Sambal Oelek
7-10 Tbsp a few squirts of Tabasco
1 (approx. 650 g; alternatively green cauliflower) Head Romanesco
2 TABLESPOONS flaked almonds
1/4 l clear broth (instant)
2-3 TABLESPOONS sauce thickener
1 TABLESPOON Crème-fraîche
7-10 Tbsp Orange juice
7-10 Tbsp Orange and parsley
7-10 Tbsp wooden skewers and kitchen yarn

Directions

1
Cook the baked fruit covered in 1/8 litre water for about 15 minutes. Drain, mix with orange liqueur and allow to infuse. Peel onions and carrots. Cut 4 onions into eight pieces. Heat 15 g fat in a pan. Brown the onions and whole almonds while turning. Season with salt, pepper and thyme, add baked fruit and let cool down.
2
Wash the duck inside and out, dab dry and season with salt and pepper. Put the prepared filling into the duck, close the opening with wooden skewers and tie up with kitchen string. Tie the duck into shape. Put 1/8 litre of water into the fat pan of the oven, place the duck on top with the breast side down. Roast in the preheated oven (electric cooker: 175°C/ gas: level 2) for 2-21/2 hours. Cut carrots and remaining onion into pieces. Wash the offal and neck (use liver for other purposes). Mix orange marmalade and Sambal Oelek, warm up. After about 1 hour roasting time, turn the duck. Spread the vegetables and offal around the duck, add 1/8 litre of water and finish frying. During the last 15-20 minutes of roasting time, raise the temperature (electric cooker: 200°C/ gas: level 3) brush the duck several times with orange jam and roast until crispy brown. In the meantime, clean and wash the Romanesco and cut it into florets. Steam in little boiling salted water for about 15 minutes. Roast the almond flakes, add the remaining fat and foam up.
3
After about 1 hour roasting time, turn the duck. Spread the vegetables and offal around the duck, add 1/8 litre of water and finish frying. During the last 15-20 minutes of roasting time, raise the temperature (electric cooker: 200°C/ gas: level 3) brush the duck several times with orange jam and roast until crispy brown. In the meantime, clean and wash the Romanesco and cut it into florets. Steam in little boiling salted water for about 15 minutes. Roast the almond flakes, add the remaining fat and foam up. Toss the drained cabbage florets in it. Arrange duck and vegetables on a plate and keep warm. Pour roast stock through a sieve into a pot, degrease. Increase the stock to approx. 1/2 litre liquid, bring to the boil and thicken with sauce thickener. Bring to the boil again briefly, refine with crème fraîche and season to taste with salt, pepper and possibly some orange juice. Serve the duck garnished with orange and parsley. Serve with sauce extra. Serve with a wild rice mixture or potato croquettes
4
Arrange duck and vegetables on a plate and keep warm. Pour roast stock through a sieve into a pot, degrease. Increase the stock to approx. 1/2 litre liquid, bring to the boil and thicken with sauce thickener. Bring to the boil again briefly, refine with crème fraîche and season to taste with salt, pepper and possibly some orange juice. Serve the duck garnished with orange and parsley. Serve with sauce extra. Serve with a wild rice mixture or potato croquettes
5
E: 43, F: 52, KH: 26 g