Duck baked with oranges is a French cuisine dish. This exquisite dish is perfect for a festive table. Delicate meat with a golden brown crust and excellent orange flavor will impress you and your guests.
In order to cook French duck with oranges, you will need the following ingredients:
- duck - 2 kg;
- onions - 1-2 pcs.;
- carrots - 1-2 pcs.;
- parsley root - 1 pc.;
- lemon - 1 pc.;
- orange - 3-4 pcs.;
- chicken broth - 400 ml;
- vegetable oil - 3 tablespoons;
- white wine vinegar - 4 tablespoons;
- orange liqueur - 5 tablespoons;
- sugar - 80 g;
- orange jam - 3 tablespoons;
- starch - 3 tablespoons;
- salt, white freshly ground pepper - to taste.
Prepare food. Wash the duck thoroughly and pat dry. Rub inside with salt and pepper. Peel the parsley root, rinse and cut into small cubes. Peel the carrots and cut them into cubes as well. Chop the onion finely. Peel one orange and cut it into wedges. From another orange and lemon, carefully cut the zest and cut into thin strips. Squeeze the leftover oranges and lemons into one bowl.
The more ripe and fragrant oranges you take, the more aromatic your dish will turn out to be. Therefore, select the most delicious oranges for cooking duck in French.
Put a deep frying pan on the fire, pour in vegetable oil. Transfer the duck, breast-side down, to a skillet and cook for ten to fifteen minutes. Then place the chopped carrots, parsley and onions around the duck. For another fifteen to twenty minutes, continue to fry the duck, periodically turning it from one side to the other. Then flip the duck over, cover it with hot, pre-cooked chicken stock and place in the preheated oven. Roast the duck for half an hour at 180 ° C.
It is very important to keep track of the duck baking process. If the poultry is getting too hot, you can cover some parts with foil. To melt the fat faster, you can pierce the duck under the legs and wings.
Melt the sugar in a separate saucepan over low heat until golden brown. Pour the prepared orange pulp, zest and lemon-orange juice into the sugar. Cook the sauce for at least twenty minutes, stirring constantly. When the duck is done, transfer it to a platter and place in the preheated oven for ten minutes. Turn off the fire.
Strain the duck juice. Mix it with sugar mixture and vinegar. Cook the resulting mixture over low heat for about one minute. Then remove the saucepan from the stove and add the orange liqueur. Separately in a cup, dissolve the starch in cold water. To do this, it is enough to take three to four tablespoons of water. Pour the diluted starch into the sauce. Place the saucepan on the stove and bring to a boil. No need to cook. Add orange jam, a little salt and pepper if necessary, and stir.
Before serving, cut the duck into portioned slices, place on a dish, garnish with orange pulp. Serve the prepared sauce separately in a saucepan.
