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Whole poultry with citrus fruit
(0 votes)
Difficulty:
moderate
Preparation:
20 min.
Preparation
ready in 2 hrs 20 mins
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Ingredients
for
6
- Ingredients
- 1 duck leg (ready prepared approx. 1.6 kg)
- salt
- peppers
- 5 unwaxed Oranges
- 1 bunch Mirepoix (e. g. carrots, celery, leek approx 400 g)
- 1 Tbsp olive oil
- 1.333 cups chicken stock
- 2 Tbsps butter
- 2 Tbsps brown sugar
- flat-leaf parsley (chopped)
Preparation steps
1.
Heat the oven to 180°C | 350F | gas 4.
2.
Rinse the duck and pat dry. Season the inside of the duck with salt. Wash the oranges and finely chop 3 of them. Stuff the duck with the oranges and bind with kitchen twine. Season the outside of the duck with salt and pepper.
3.
Clean, wash and chop the mirepoix. Heat the olive oil in a frying pan and sauté the mirepoix. Deglaze with chicken stock and pour into a drip tray. Place the drip tray onto the bottom of the oven, and place the duck onto the oven rack above the drip tray. Cook for 1 hour.
4.
Turn the oven up to a temperature of 200°C | 400F | gas 6 and baste the duck with juices from the drip tray. Cook for a further hour.
5.
In the meantime chop 1 orange and thinly slice the other orange. Remove the drip tray from the oven about 15 minutes before the end of the cooking time. Strain through a sieve, catching any juices. Heat the butter in a saucepan and add the chopped orange pieces. Sprinkle with sugar. Stir and allow to caramelise. Deglaze with the duck juices. Remove any fat and reduce by half. Season with salt and pepper. Remove the orange pieces.
6.
Take the duck out of the oven and place on a platter. Garnish with orange slices and parsley. Pour some of the sauce over the top and serve together with the rest of the sauce.
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