Duck à l'Orange (5)
Instructions
Cut the head, neck, legs and fiammeggiate the duck.
Inside put a pinch of salt and pepper, a knob of butter, Sage.
Fasciatela with the slices of bacon and bind them with the white kitchen Twine.
In a pan with high heat the oil and butter and saucepan, heat the duck for a quarter of an hour most times rigirandola so that colorisca uniformly.
Add the wine and broth.
Cover and cook for an hour, by salting and bathing with the cooking on two or three occasions.
If too dry add a tbsp of hot broth.
Meanwhile, cut thin strips the skin of an orange.
Boil them in water for a few minutes.
Squeeze the juice from two oranges.
When the duck is cooked remove from pan and keep warm.
Pour on cooking the juice from the oranges and the strips.
Heat the sauce unboiled.
Untie the duck, cut it into pieces, add a bit of gravy and serve the remainder in gravy boat.
Sprinkle with the peeled cloves to live the last orange.
Accompanying wines: Alto Adige Traminer Aromatico D.
O.
C.
, Colli Orientali Del Friuli Verduzzo Di Ramandolo DOC, Malvasia Di Cagliari "Dry" DOC.
Ingredients and dosing for 4 persons
- 1 duck from 1400 g
- 5 oranges
- 40 g of butter
- 1 tablespoon of olive oil
- 150 g of lean bacon, sliced
- 1 glass white wine
- Broth
- 3 leaves sage
- Salt
- Pepper