Duck with Orange Sauce

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Duck with Orange Sauce
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Difficulty:
easy
Difficulty
Preparation:
6 h. 30 min.
Preparation

Ingredients

for
6
Ingredients
1 ready to cook duck leg (About 2.5 kg or approximately 5 1/2 pounds)
salt
freshly ground peppers
5 Oganic oranges
1 bunch Soup vegetables
1 large onion
400 milliliters chicken stock
5 tablespoons sugar
5 tablespoons White vinegar
1 teaspoon cornstarch
2 tablespoons Orange marmalade
Toothpick
How healthy are the main ingredients?
sugarsaltonion

Preparation steps

1.

Rinse the duck, pat dry and rub with salt and pepper inside and out. Peel 3 oranges, taking care to remove the white skin with the peel. 

2.

Place the oranges inside the duck; close the opening with toothpicks.

3.

Lay the duck breast side down in a roasting pan and bake in a preheated oven (220°C, approximately 425°F, middle rack) for 40-60 minutes. Flip the duck, add the stock and cook for another 4-5 hours at 80°C (approximately 175°F), basting occasionally with the pan juices.

Peel the soup vegetables and the onion and finely dice the vegetables. Add the diced vegetables to the roasting pan after 2 hours of cooking.  

Meanwhile, rinse the remaining oranges, zest the peels, then squeeze out the juice. Caramelize the sugar in a saucepan until light brown, then deglaze with 125 ml (approximately 1/2 cup) of water, the orange juice, vinegar and orange zest. Simmer together for about 20 minutes.

4.

Remove the duck from the roasting pan and keep warm. Skim the fat from the drippings, pour the sauce through a sieve and mix with the orange sauce. Mix the cornstarch with 2 tablespoons of cold water. Bring the sauce to a boil, stir in the cornstarch and cook for 1 minute, until thickened. Stir in the marmalade and pour the sauce over the duck. Serve the duck with a baguette.