All-roasted duck always looks good, elegantly and solemnly. Than just it is not stuffed: apples, buckwheat and mushrooms, potatoes, quince, but a duck stuffed with oranges - is truly divine. Meat is tender, fragrant, with refined and delicate taste. And what a fragrance comes from it!
How to cook a duck with oranges?
The bird is usually cooked in a special form for baking. But, it is possible to prepare a duck with oranges in the sleeve, just do not forget to cut the sleeve in the end, so that the duck gets a ruddy crust.
Duck with oranges in the oven
Do not necessarily use only orange in the filling, add an apple or quince. It is advisable to take the fruit juicy, so that the moisture that is released during baking gives the meat a juiciness. A duck with apples and oranges will have a slightly different taste than just a duck with oranges, but the recipe will only gain an extra flavor. In addition, apples will be soaked with duck fat and they will be eaten with pleasure by the household.
Ingredients:
- duck (1,5-2 kg) - 1 piece;
- orange - 1 piece;
- celery cherry - 2-4 pcs .;
- juice of two oranges;
- juice of one lemon;
- wine dessert - 2 tbsp. spoons;
- honey - 2 tbsp. spoons;
- salt - 1 tbsp. a spoon;
- vegetable oil - 1 tbsp. a spoon;
- spices - to taste.
Preparation
In a gutted duck, cut off the wings, excess skin around the neck and tail.
Marinade: in a bowl, mix the juice of one orange, one lemon, vegetable oil and salt and spices. As a spice good fit black pepper and Provencal herbs - these spices are sold ready. We put the bird in the marinade and leave it for a night or a day. During the marinating process, periodically turn the bird over.
The form is greased with vegetable oil and we lay a duck, previously stuffed with orange, cut into quarters and cut into celery. Heat the oven to 190 degrees and send the bird to bake. Cooking time, calculate based on the fact that 0.5 kg of poultry is cooked for about 30 minutes. Every 15 minutes, water the duck with juice, which will be allocated. Readiness is checked with a match or a special thermometer for meat.
For glaze: mix honey, wine and juice of one orange. On a small fire, boil the sauce until the mass is reduced by half.
From the finished bird, take out the celery and discard, you can cut the orange into slices, it is quite edible. Duck, baked with oranges, pour glaze, spread on a dish, decorate with fresh oranges and serve.
Duck with orange sauce
Ingredients:
- duck (1,5-2 kg) - 1 piece;
- orange - 4 pcs .;
- shallots - 5 pieces;
- a peel of one orange;
- juice of one lemon;
- dessert wine - 250 ml;
- salt, spices - to taste;
- vinegar 5% - 50 ml;
- sugar - 50 g.
Preparation
In the gutted duck, chop off the neck and wings and grate the inside and outside with salt.
For the marinade: peel one orange and rub it on the grater, squeeze the juice. In a blender, mix shallots and spices. For spices you can take bay leaf, sage, black pepper, pink pepper - orient yourself to your taste. Then mix the resulting mixture with orange juice, zest and 150 ml of wine. Brush the marinade over the duck and send it to the refrigerator for the night.
Shape the oil, lay the duck. Bake in an oven heated to 200 degrees for about 45 minutes on one side, then another 45 minutes for the other. Periodically water the bird with the juice that will be allocated.
For glaze: cut very thinly from oranges peel, put into a saucepan and pour water. We bring it to a boil and let it boil for just 30 seconds, immediately remove it from the fire and fill it with cold water. We change the water and perform the manipulation with the zest again. In a saucepan pour vinegar, add sugar and orange juice, squeezed out of three orange. Bring to a boil, salt, pepper and boil on a small fire until the liquid is reduced by half. Pour 100 ml of wine, add a little fire and boil again until the liquid is reduced by half.
Finish the duck glaze, decorate with orange slices and serve on the table.