Duck with Orange

Time 20 minutes - Doses 4

Duck à l'orange has Italian origins, specifically Tuscan. This bird has very tasty and prized meat that is usually served rare. Duck à l'orange is an ideal dish for Sunday lunch or for festive occasions: Its intense and aromatic flavor combines perfectly with the aroma of orange. Once ready, it will be flavored with a caramelized orange sauce, which will give the dish a pleasant sweet and sour flavor.

Duck with orange: preparation

Buy a duck that has already been gutted and cleaned of fat and feathers. Rinse it under running water both inside and out and dry it with a clean cloth. Tie it with elastic food string: join the wings by passing through the shoulders and tie the legs by passing over the belly, in this way the duck will maintain its shape during cooking.

Heat the oil in a large pan, add the excess fat from the duck and let it stew for a few minutes. Brown the duck over medium heat and then deglaze it with the Grand Marnier and season it with the cooking juices. Cut the orange into thin slices and, as soon as the duck is browned, place it in a baking dish with high edges. Insert the orange slices inside the duck with the aromatic herbs.

Brush it with melted butter, add our Orange Fleur de Sel and pepper and pour the orange juice, white wine and water on the bottom of the baking dish. Now cover the duck with aluminum foil and prick it, to facilitate cooking. Cook in a static oven at 200° for about an hour and a quarter.

In the meantime, prepare the sauce: remove the orange peel and extract the juice. Blanch the orange peels in boiling water, drain and cut into strips. Dissolve the sugar with the water over a low heat and as soon as it is completely dissolved, add the filtered orange juice, mix and add a little of the duck cooking juice, the starch dissolved in water and mix the sauce until it thickens, filter with a strainer, add the orange peel and set aside. As soon as the duck is ready, brush it with the caramelized orange sauce and serve.