Duck à l'Orange (7)
Instructions
Wash and peel the duck depriving it of the legs, head and neck, but keeping the liver.
Dress with oil, salt and pepper both inside and outside and tuck the Bay leaves.
Cut the orange peel into strips and Cook 20 to 5 minutes in a little water; then let them cool down and dry.
Meanwhile, strain the juice from the oranges and lemon with a strainer.
Fry the duck in three tablespoons of butter and a little oil.
Join one of its regular liver cut into pieces, wet with white wine to simmer over low heat for about an hour, (if it were to over-dry, add a glass of water).
When the duck is cooked, wrap it in a sheet of paper.
Puree the sauce cooking, add the orange juice and lemon, a tablespoon of sugar, a tablespoon of vinegar, and liquor.
In a saucepan Cook the mixture for a few minutes over low heat, then add the remaining butter and potato starch stirring so it doesn't form lumps.
In another pan dosed two tablespoons of sugar and two tablespoons of vinegar to form caramel's always simmered.
Duck cake yourselves, and sprinkle with the zest strips.
Serve the duck with the sauce separately.
Ingredients and dosing for 8 persons
- 1 1500 g duck
- 2 oranges
- 1 lemon
- 50 g of butter
- 2 tablespoons of olive oil
- 1 glass dry white wine
- 3 tablespoons of wine vinegar
- 1 small glass of orange liqueur
- 3 tablespoons of sugar
- 2 leaves of laurel
- 1 Tablespoon potato starch =
- Salt
- Pepper