Duck with Oranges (Canard à L'orange)
- 2 sour Apple
- 2 tablespoons lemon juice
- 2 thyme
- 1 rosemary
- 8 Oranges
- 80 grams ground almonds
- ½ teaspoon ground allspice
- freshly ground peppers
- 1 ready to cook duck leg (2 kg or approximately 4 1/2 lbs)
- 300 milliliters chicken stock (from a jar)
- 2 tablespoons honey
- 4 centiliters Orange liqueur
Preheat the oven to 180°C (approximately 350°F).
Rinse the apples, peel, quarter, remove the core and cut into cubes. Drizzle with the lemon juice. Rinse the thyme and rosemary, shake dry and remove the leaves. Remove the segments from 2 of the oranges and mix with the apples. Mix with the ground almonds and allspice and season with salt and pepper.
Rinse the duck, pat dry and rub inside and out with salt and pepper. Pour the filling into the end and sew the opening closed with kitchen string. Place the duck in a roasting pan with the breast side down, pour in 200 ml (approximately 3/4 cup) hot water and cook in the preheated oven for 1 1/2 hours. Pour in the chicken stock about half-way through the cooking time.
Peel 5 oranges with a sharp knife and remove the segments. Rinse the remaining orange in hot water, grate the zest with a zester and squeeze out the juice.
Turn the duck over, add the orange segments, juice, and zest and cook for another half hour. Baste repeatedly with the broth until the skin of the duck is crispy.
Remove the duck from the oven and place it on a rack, brush with honey and let sit for another 15 minutes in the switched-off oven.
Remove the oranges from the sauce, degrease, pour through a fine sieve into a saucepan and bring to a boil. Stir in the orange liqueur and thicken the sauce slightly with cornstarch stirred into cold water (if desired). Add the orange segments back to the sauce.
Serve the duck in a roasting pan with the sauce.