Duck a l’Orange is a specialty of Italian cuisine contrary to what one might think. Original recipe from Tuscany, where in the 15th century the citrus juice was used as a preservative. This Tuscan dish once called “papero alla melarancia” was brought to France by Caterina de Medici.
Ingredients
For orange sauce
Tools
Steps
Peel the orange (ingredient of the sauce) trying not to remove the white part. Cut it into julienne strips and blanch the rinds in boiling water 3 times, changing the water each time. Wash and dry the duck. With a brush, brush the whole duck with oil. Prepare a mix with salt, pepper, thyme and the orange zest. Season the duck well both inside and outside with the prepared mix. Place 2-3 slices of orange inside the duck. Cut the onion and carrots into not too small pieces. Arrange them in a pan and add two tablespoons of oil and the garlic clove. Arrange the duck on top of the vegetables, place a few slices of orange on the breast. Bake at 200 ° C for about 1 hour and 30 minutes. Halfway through cooking, add the orange liqueur and remove the orange slices from the breast. When the duck is cooked, remove it from the pan. Strain the bottom and combine the orange juice with the sugar and zest. Put the pan on the stove and let the sauce thicken, stirring occasionally. Add the knob of butter. Strain the sauce and serve with the duck.
Cook’s Tips
For the preparation of this dish t’ important to use untreated organic oranges.
Duck a l’orange can be kept for 3-4 days in the refrigerator closed in a container.
Recipes of main dishes
Do you like my recipes? Then stay up to date by following my Facebook page.
Also follow me on Pinterest.
Varied doses for servings