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Ingredients
Orange Duck
For the duck: rinse and pat dry duck, season inside and out with salt and pepper.
Peel three oranges with a sharp knife carefully, removing as much pith as possible. Stuff duck with oranges and rosemary, secure the opening with toothpicks.
Arrange duck, breast side down, in a roasting pan and add 250 ml (approximately 1 cup) of red wine to the pan. Roast in preheated oven at 200°C (approximately 400°F) for about 30 minutes. Prick duck skin occasionally and baste duck with the cooking juices often. Turn duck over and add remaining red wine to the pan, roast for another 60 minutes, basting duck often with cooking juices. Add more wine, if necessary, and arrange sliced oranges around the duck during the last 10 minutes of roasting.
For the sauce: peel blood oranges with a sharp knife carefully, removing as much pith as possible. Fillet and collect all resulting juice. Combine with the juice of another orange.
Remove duck form the oven and the pan, transfer to another pan and keep warm in preheated oven at 70°C (approximately 150°F). Simmer down cooking sauce briefly and strain through a sieve into a pot. Add orange zest and juice, season with mustard and sugar and simmer for about 5 minutes. Strain through a sieve again and season to taste. If desired, thicken sauce by adding 1 teaspoon of cornstarch. Add orange fillets to the sauce and let stand briefly. Arrange duck on a platter and serve accompanied by orange sauce.
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.1 g | (14 %) |