Duck with orange sauce

Meat 604 Last Update: Aug 11, 2021 Created: Aug 11, 2021 0 0 0
Duck with orange sauce
  • Serves: 8 People
  • Prepare Time: 30 min
  • Cooking Time: 2 hours
  • Calories: -
  • Difficulty: Medium
Print

Duck in oranges is a classic recipe that, however, not everyone has tried. We decided to correct this omission and offer you an easy way to cook both duck and a thick transparent sauce of a seductive yellow-orange color - sweet-salty, with a slight bitterness.

Ingredients

Directions

  1. Set the oven to preheat at 160-170 ° C. Take out the butter to warm to room temperature. Rinse and dry the duck carcasses. Using a sharp knife, at an angle, pierce the skin of the birds in several places so as not to hurt the meat. This is necessary so that duck fat is easily melted when frying. Salt the ducks well, put celery leaves in the tray, lay the ducks on the leaves, send the birds to roast in the oven for 90 minutes.
  2. Remove the tray with ducks from the oven, increase the temperature to 220 ° C. When the oven is preheating, set the poultry tray on for 15-20 minutes for a perfect golden crust. Then, remove the carcasses from the oven and place the birds on a cutting board to cool.
  3. While the duck is cooking, make the orange sauce. First, heat the vinegar and sugar in a small saucepan and cook over low heat until the sauce turns brown. Then, little by little, add the broth, stir. When you add all the broth, bring the workpiece to a boil over low heat, immediately remove it from the stove.
  4. Remove the peels from the oranges. Cut the skins of two oranges into cubes. Rub some zest. Cut the pulp of two oranges into large cubes, squeeze the juice from the remaining two fruits.
  5. Now it's time to bring the sauce to readiness: heat the sauce blank to a boil, pour in orange juice, add pieces of skins of two fruits. Cook for 5 minutes. Pour some sauce, cool, stir with starch, pour mixture into sauce, stir well. As soon as the sauce warms up and thickens again, add the orange liqueur, salt well, add butter in several steps, stir gently and remove from the stove.
  6. To serve, cut the ducks into portions, arrange them on plates, pour over with orange sauce, add a spoonful of juice that remained after cooking the duck in the oven. Garnish with orange peel shavings, serve with potatoes, boiled or stewed vegetables.

Duck with orange sauce



  • Serves: 8 People
  • Prepare Time: 30 min
  • Cooking Time: 2 hours
  • Calories: -
  • Difficulty: Medium

Duck in oranges is a classic recipe that, however, not everyone has tried. We decided to correct this omission and offer you an easy way to cook both duck and a thick transparent sauce of a seductive yellow-orange color - sweet-salty, with a slight bitterness.

Ingredients

Directions

  1. Set the oven to preheat at 160-170 ° C. Take out the butter to warm to room temperature. Rinse and dry the duck carcasses. Using a sharp knife, at an angle, pierce the skin of the birds in several places so as not to hurt the meat. This is necessary so that duck fat is easily melted when frying. Salt the ducks well, put celery leaves in the tray, lay the ducks on the leaves, send the birds to roast in the oven for 90 minutes.
  2. Remove the tray with ducks from the oven, increase the temperature to 220 ° C. When the oven is preheating, set the poultry tray on for 15-20 minutes for a perfect golden crust. Then, remove the carcasses from the oven and place the birds on a cutting board to cool.
  3. While the duck is cooking, make the orange sauce. First, heat the vinegar and sugar in a small saucepan and cook over low heat until the sauce turns brown. Then, little by little, add the broth, stir. When you add all the broth, bring the workpiece to a boil over low heat, immediately remove it from the stove.
  4. Remove the peels from the oranges. Cut the skins of two oranges into cubes. Rub some zest. Cut the pulp of two oranges into large cubes, squeeze the juice from the remaining two fruits.
  5. Now it's time to bring the sauce to readiness: heat the sauce blank to a boil, pour in orange juice, add pieces of skins of two fruits. Cook for 5 minutes. Pour some sauce, cool, stir with starch, pour mixture into sauce, stir well. As soon as the sauce warms up and thickens again, add the orange liqueur, salt well, add butter in several steps, stir gently and remove from the stove.
  6. To serve, cut the ducks into portions, arrange them on plates, pour over with orange sauce, add a spoonful of juice that remained after cooking the duck in the oven. Garnish with orange peel shavings, serve with potatoes, boiled or stewed vegetables.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.