DUCK WITH ORANGES

PREPARATION 120MIN

SERVES 4 SERVINGS

NIVEL EASY

INGREDIENTS

Whole duck weighing between 1.7kg and 2kg; 

• 1 large onion, roughly chopped; 

• 2 glasses of chilled white wine (one to drink while cooking, the other to season the duck); 

• 2 cloves of garlic, crushed or finely chopped; 

• 8 oranges (3 squeezed, one whole and 4 peeled and sliced); 

• 1/2 a bunch of green peppercorns; 

• 2 teaspoons of Dijon mustard; 

• 1 tablespoon butter; 

• 2 teaspoons of fine salt; 

• freshly ground pepper to taste.

PREPARATION METHOD

Defrost the duck in the lowest part of the fridge overnight. Take it out of the packaging and remove the giblets from the duck's cavity (set aside to add to your farofa). Mix the juice of an orange, wine, mustard, salt, onion, garlic and pepper in a large bowl. Let the duck rest in this seasoning for at least 4 to 24 hours in the fridge, turning it over a few times. How to roast the duck: place the whole orange and the green smell inside the cavity of the duck.

Duck is very fatty, so it's best to roast it on a rack or with a bed of onions and potatoes underneath. Place the duck in the roasting pan breast-side down, cover the bottom with the remaining seasoning and another cup of water. Seal the pan with aluminum foil. Bake the duck in a preheated oven at medium temperature for around two to three hours.

After 1.5 hours, turn the duck breast-side up, discard the foil and return to the oven to finish. Arrange the orange slices on a platter and place the duck on top, ready to serve. The burnt bits left on the baking sheet should be deglazed with the rest of the orange juice. Adjust the seasoning and add a spoonful of butter, stirring well to finish.

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