Duck with oranges

Duck with oranges: 1 version

Some mistresses are afraid to cook a duck, thinking that they will spoil the dish. But if you know how to fry or bake a chicken, you should not have problems with a duck. To prepare this dish you will need:

• 
  a whole duck weighing about 2 kg
• 
  3 oranges
• 
  2 tbsp. chicken or duck broth
• 
  1/3 tbsp. white wine
• 
  1/4 tbsp. Sahara
• 
  3 tbsp. l. red wine vinegar
• 
  3 tbsp. l. liquor "Gran Marnier"
• 
  2 tbsp. l. cornstarch
• 
  2 tbsp. l. softened butter
• 
  Salt and pepper - to taste

Preheat the oven to 200 degrees. About half an hour before cooking, the duck needs to be removed from the refrigerator so that it warms to room temperature. Rinse the duck with cold water, dry with a paper towel and bend the wings under the trunk so they do not burn. Cut off all excess fat and puncture the skin in several places with a toothpick. Rub the carcass with salt and pepper inside and out.

Put the duck on oiled with vegetable oilbaking tray, put on the lowest level of the oven and bake for about 15 minutes. Then reduce the temperature of the oven to 175 degrees and continue baking, every 15-20 minutes, pouring out the juicing until the duck is ready (it will take 1-1.5 hours depending on your oven and the size of the bird).

While the duck is getting ready, make the sauce. Wash the oranges, peel off the zest and squeeze the juice. Take a medium-sized saucepan, pour the vinegar into it and sprinkle sugar. Put the saucepan on medium heat and cook, stirring constantly, until the sugar dissolves and turns golden brown. Immediately remove the saucepan from the plate, add orange juice and zest and gently mix.

Put the saucepan on fire again and addbouillon. Reduce heat to a minimum and mix until caramelized sugar completely dissolves. The base for the sauce is ready, you can set it aside until the duck is ready.

Remove the prepared duck from the oven, cover itfoil and set aside for 15-20 minutes. The juice left on the baking sheet, mix with the wine and pour the resulting liquid into a deep frying pan. Put the pan on medium heat, bring the contents to a boil and pour into a saucepan with a sauce base.

Put the sauce on a slow fire, heat untilboil and respect. Liqueur mix with cornstarch, add to sauce and whisk. This will help the sauce to thicken. Remove the sauce from the heat, add the butter and beat again.

Serve duck with orange sauce and orange slices.

Duck with oranges: 2 version

Here is another recipe for a duck with oranges. In this case, the baked duck is not simply served with orange sauce, but it is also stuffed with oranges before baking. Take the following products:

• 
  a whole duck weighing about 2 kg
• 
  3 oranges (1 for stuffing and 2 for juice)
• 
  1 lemon
• 
  3-4 stalks of celery
• 
  2 tbsp. l. honey
• 
  2 tbsp. l. dessert wine
• 
  1 tbsp. l. olive oil
• 
  1 tbsp. l. salt
• 
  0.5 tbsp. l. mixtures of Provence herbs
• 
  0.5 tbsp. l. black pepper
• 
  1 tsp. of dried sage

Remove from the duck offal, trim the tail, wings,excess skin near the neck and excess fat near the tail. In a large bowl, mix the lemon juice, the juice of one orange, olive oil, salt, olive oil, pepper and sage. In the resulting marinade put the duck and put in the refrigerator for at least an hour, and preferably for several hours or even overnight.

Wash the orange and cut into four parts. Put the duck in a baking dish, lightly greased with vegetable oil. Stuff the duck with orange quarters and celery. Put in the oven, preheated to 190 degrees, and bake until done (about two hours). After the first hour of baking every 15 minutes, water the bird with the juice.

To prepare the sauce, mix in a smalla saucepan of remaining orange juice, wine and honey. Bring to a boil and boil until the volume is reduced by half. Remove the prepared duck from the oven, leave it for 10-15 minutes. Remove the orange and celery from the poultry, shift the duck to a dish, pour in sauce, and decorate with orange slices.

Bon Appetit!