Duck à l'Orange 2

Wash the duck, let it dry, then cut the neck, leaving it attached to the bird the only skin on their backs and veal rivoltatela, finally bind them so that the wings are attached to the body.

Place it along with the giblets and the Laurel leaf, in a saucepan in which you first made FRY half of the butter and 1 tablespoon oil, Brown bustling focus until it will be colourful, then continue cooking at moderate fire after sprinkling it with 1/2 glass of wine.

In the meantime wash the oranges, dry cut the Peel into wedges, remove the white part which is below, divide them in thin strips match type.

Put them in a bowl, cover with water, place it on the fire and let it boil for 10 minutes, then drain and keep them immersed in cold running water.

Pour 3 tablespoons sugar in a small saucepan over low heat and let it caramelize, then add 1/2 cup of vinegar, lemon juice, filtered and 2 oranges and keep the pan on the heat until the liquid has reduced by half.

In another small saucepan melt 15 g butter, 1 teaspoon of cream. flour and let Brown.

When you add the Golden broth and continue cooking until the sauce thickened.

Only then add the sauce made with caramelized sugar and without ceasing to stir for 10 minutes.

Mix approximately 1/2 glass of Cointreau 1 teaspoon potato starch satin.

After 10 minutes.

the sauce cooking the zest and liquor prepared.

Put the duck cooked well, with his chest upward on the serving dish, remove the Twine and keep it warm.

Degreased the remaining liquid in the bowl, add 1/2 glass of wine.

Strain and add the proceeds to the prepared sauce.

With a fork drain part of the zest and place the duck, sprinkle with a tablespoon of the sauce is made.

Pour the remainder into a hot pan, serve in accompaniment to poultry.