Baked orange duck in pieces


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How to cook baked orange duck in pieces, a refined dish of French cuisine, which has its origins in 16th century Florence, when Caterina de 'Medici married Henry II.


Ingredients for 4 people

- 1 duck already skinned and cleaned of about kg. 1,500

- 6 large oranges


- 1 lemon

- 1/4 liter of water in which 2 nuts were melted per broth

- 2 tablespoons of quality vinegar


- 2 sugar cubes

- 50 g of butter

- salt


How to prepare the baked orange duck in pieces

In a baking dish, brown the duck with half the hot butter.

As soon as it is golden brown, salt it slightly, sprinkle it with the nut broth and the remaining butter, cover the container and put it in the oven.

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Cook over moderate heat, then remove the duck from the baking dish and keep it warm in a pan, in the oven at low temperature.

Degrease the cooking base, removing the oily part of the sauce with a spoon and leaving the dark one.

Pass the bottom through a fine sieve, add the juice of two oranges and the peel of a lemon, only the yellow part, cut into strips and blanched first for three minutes, then mix everything together.

In another pan, caramelize two lumps of sugar, previously rubbed on the zest of an orange, then melt the caramel obtained with the vinegar.

Mix it and mix it with the juice of the oranges and the lemon zest in the cooking juices, then heat this sauce without boiling.

Break the duck kept warm, arrange the pieces on a hot tray and cover them with the prepared sauce.

Finally, decorate the edge of the tray with the segments of the remaining oranges, peeled and seeded.


Serve immediately on the table.

Classic Roast Duck and Potatoes | Everyday Gourmet S8 E27 (March 2024)


Tags: Main courses of meat
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