Duck à l'Orange (8)
Instructions
Roast the duck pieces in a saucepan with half of the butter, a little oil and a bay leaf; Add salt, pepper; When is well browned drizzle it with a little white wine, let it evaporate and continue baking at moderate heat.
Meanwhile Peel the two oranges; delete from the Peel the White portion, cut into thin strips and sear for a few seconds in boiling water.
In a pan to caramelize the sugar, adding very little water, dilute it with vinegar, orange juice and lemon and keep on the heat until the liquid has reduced by half.
Apart from melt a knob of butter, incorporate the flour and mix until the mixture will become Brown; dilute with two glasses of broth, stir and leave to thicken the sauce slightly; blend with the sweet and sour sauce prepared before and bake the whole thing again for ten minutes, incorporating, before removing from heat, the starch diluted in curacao and the skins.
Remove from the oven, place it on the Duck dish and keep it warm.
Cool cooking sauce, discard the fat that has formed on the surface and dilute the sauce with a glass of white wine.
Pass it through a sieve and add to the sauce previously prepared by mixing well.
Deploy on duck orange peels and serve with the sauce aside.
Ingredients and dosing for 6 persons
- 1 duck from 1500 g
- 2 oranges
- 1 lemon
- 150 g of sugar
- 50 g of butter
- 1 leaf of laurel
- 1 teaspoon of starch
- 1 teaspoon of flour
- 5 cl of wine vinegar
- 1 1/2 cup of dry white wine
- 1/2 cup of curacao
- 50 cl of broth
- Olive oil
- Salt
- Pepper