Canard orange - Duck with oranges

Canard orange - Duck with oranges
Quantity Ingredient
2 kg Duck
Pepper & Salt
2 tbsp Maize Germ Oil
100 g Carrots
100 g Parsley root
1 Onions
0,375 l Chicken broth
1 Lemons
3 Orange
50 g Brown sugar
2 tbsp White wine vinegar
2 tsp Food starch
1 tbsp Orange Jam
2 tbsp Orange Liqueur

Canard orange - Duck with oranges is the classic way of preparing young ducks. Season the duck with salt and pepper. Remove visible grease. Fold the wings in the joint, turn them on your back and tie them tightly. Tie thighs crosswise at the front. Brush the roaster with oil. Without the lid on the second rail, push it from below into the cold oven. Heat baking oven to 200° C. When the temperature is reached, place the duck breast down in the roaster. Fry for 15 minutes. Turn the duck to the left. Fry for 15 minutes. Turn to the right. Fry for another 15 minutes. Cut carrots, parsley root and onion into cubes. Heat the broth. Turn the duck on its back. Spread the vegetables all around. Sear briefly. Add the broth. Cook for another 25 minutes. Cut the zest of the lemon and an orange into fine strips. Squeeze the juice of lemon and two oranges. Fillet an orange. Melt the sugar in a saucepan at high temperature stirring. As soon as the sugar melts, switch to lowest temperature. Add orange peel and lemon peel. Lightly caramelise. Add the juice. Simmer for 30 minutes. Put the duck on a plate. Leave to rest for 10 minutes in the switched off oven. Skim off fat. Add roast stock to the juice. Season the sauce with vinegar. Bring to the boil. Mix starch with a little cold water. Thicken the sauce. Stir the orange jam and liqueur into the sauce. Season with salt and pepper. Cut the duck into pieces. Spread the orange fillets over the Canard orange. Pour the sauce over it.

Servings: 6, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
924 kcal
28 g
62 g
61 g

(C)opyright by Marions Kochbuch