Roast duck

Name: Roast duck
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 duck ready to cook (approx. 2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 untreated oranges; 400 ml Vegetable stock; 7-10 Tbsp (glass); 2 TABLESPOONS Orange marmalade; 75 g Sugar; 5 TABLESPOONS Wine vinegar; 4 TABLESPOONS Lemon juice; 75 g cold butter; 1-2 TABLESPOONS Orange liqueur; 7-10 Tbsp Parsley; 7-10 Tbsp Oil; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 duck ready to cook (approx. 2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 untreated oranges
400 ml Vegetable stock
7-10 Tbsp (glass)
2 TABLESPOONS Orange marmalade
75 g Sugar
5 TABLESPOONS Wine vinegar
4 TABLESPOONS Lemon juice
75 g cold butter
1-2 TABLESPOONS Orange liqueur
7-10 Tbsp Parsley
7-10 Tbsp Oil
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash the duck, dab dry and rub with salt and pepper. Close the belly opening with a wooden skewer. Tie the legs together over the rump. Coat the roaster with oil. Put the duck with the breast upwards.
2
Roast in the oven (electric cooker: 225 ° C/ convection oven: 200 ° C/ gas: level 4) for about 1 3/4 hours. After 15 minutes, pour 1/8 litre of hot water over it. Wash the oranges, grate dry, peel thinly, squeeze out the juice.
3
Cut the skin into fine strips, blanch in boiling water and drain. Turn down the oven temperature for the last 45 minutes (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) Remove the duck and keep it warm in the oven.
4
Degrease the gravy. Add chicken stock and orange marmalade, bring to the boil once. Mix sugar and vinegar, bring to the boil. Add orange and lemon juice. Sieve the sauce. Stir in butter flakes.
5
Season the sauce. Add orange liqueur. Garnish duck with orange peel and parsley.