It is believed that the idea to cook duck with oranges belongs to French chefs. It is at the same time an easy-to-prepare and delicious-to-taste dish for a festive table.
Duck with oranges recipe
To cook a duck with oranges, you will need the following foods:
- 1 duck carcass for about 2.5 kg
- 6 oranges;
- 1 apple;
- 500 ml of dry red wine;
- 2 tsp mustard;
- 2-3 tsp granulated sugar;
- 1 sprig of rosemary;
- 1 tbsp. l. starch;
- parsley greens;
- ground black pepper;
- salt.
Gut the duck, rinse well under running water, blot with a napkin and rub thoroughly inside and outside with a mixture of salt and pepper. Wash 1 orange with hot water, then carefully cut the zest from it and squeeze the juice out of the pulp. Peel the apple and 2 oranges, cut into wedges and fill the duck with them. Place a sprig of rosemary inside and use wooden toothpicks to stab the belly.
Preheat oven to 200C. Place the duck, breast side up, on a baking sheet or in a fireproof dish. Pour in half the norm of dry red wine and bake the bird for half an hour. Then often prick the skin of the duck with a fork, pour in the remaining wine and continue cooking, periodically pouring the sauce from the roasting over the carcass. Bake the duck until fully cooked for another hour and a half.
Wash, dry and cut another orange into thin slices. Cover the duck with them about 10 minutes before the end of cooking. Cut the remaining 2 oranges in half and squeeze out the juice.
Remove the duck from the oven and place in a warm place. Remove the fat from the resulting sauce. Then add the juice of 3 oranges, stir and drain into a saucepan. Add finely grated orange zest, mustard, sugar and cook for 5 minutes. After that, strain the sauce and thicken with starch.
Place the baked duck on a platter, garnish with orange slices, parsley and serve with the prepared sauce.
Stuffed duck recipe
To prepare duck stuffed with oranges, you need to take:
- 1 carcass of a duck;
- 10-12 pieces of pitted prunes;
- 100 g of walnuts;
- 3-4 oranges;
- 50 ml of brandy;
- 1 tbsp. l. honey;
- vegetable oil;
- dried herbs;
- salt.
Rinse the prepared duck carcass, dry, rub with salt and leave for an hour.
Pour the prunes with cognac and also stand for an hour. Wash, dry and cut the oranges. Add peeled coarsely chopped walnut kernels, prunes with cognac, and chopped herbs (marjoram, basil, rosemary, thyme). Stir and season with a spoonful of honey.
Start the duck carcass with the prepared mixture, chop off the belly with wooden skewers. Fill the neck with the filling and, bending to the breast, also pin it with a skewer. Wrap the wings in foil so that they do not dry out.
Place the duck on a greased baking sheet and bake in a preheated oven for 2-2.5 hours, occasionally pouring over the resulting juice. Cover the carcass with foil if necessary.
Free the finished duck from the skewers, remove the filling and place it on a serving platter around the bird.
