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Ingredients
for
4
Roast Duck with Orange Sauce
45 min., ready in 3 h. 5 min.
Time:
Ingredientsfor
- Ingredients
- 1 duck leg (2 kg, ready to cook)
- salt
- freshly ground peppers
- 2 tsps dried thyme
- 400 milliliters Chicken broth
- 2 organic Oranges
- Orange juice (if necessary)
- 2 Tbsps honey
- 2 centiliters Grand Marnier
Preparation
1.
Rinse duck, pat dry, season with salt and pepper inside and out and season with thyme inside. Place into a large roasting pan and roast in preheated oven at 180°C (approximately 350°F) for about 1.5-2 hours. Gradually add broth. Peel oranges, removing as much pith as possible. Fillet and collect all resulting juice. If necessary, add more orange juice to make 250 ml in total (approximately 1 cup). Remove duck form the oven. Reduce cooking juices and strain through a sieve. Add orange juice and Grand Marnier and reduce slightly. Add orange fillets and season with salt and pepper.
2.
Carve duck and serve with orange sauce. If desired, serve with potato dumplings and almond broccoli.