Duck with oranges in the oven. Video recipe
Oven-baked duck with oranges can be your signature dish for a dinner party or New Year’s Eve. Duck meat surpasses chicken and turkey in its taste, and the bright aroma and delicate taste of oranges is in perfect harmony with tender duck.
Duck with oranges in the oven
The recipe for duck baked with oranges in the oven came to us from France. This dish is perfect for a festive dinner. Duck meat is very nutritious and tasty, it contains a lot of phosphorus, protein, vitamins A, B1 and B2.
It should be borne in mind that duck meat contains several times more fat than turkey or chicken.
Prepare the following foods: – a duck weighing about 2 kg; – 3 celery stalks; – 1 large orange. For the marinade: – 1 lemon; – 1 orange; – 1 tablespoon of salt; – 0,5 tablespoon of Provencal herbs; – 0,5 tablespoon of ground black pepper; – 1 teaspoon of sage; – 1 tablespoon of olive oil. For the sauce: – 1 orange; – 2 tablespoons of dessert wine; – 2 tablespoons of natural liquid honey.
If you are going to cook this aromatic and unusually tasty dish, you need to choose the right bird. Duck should be of medium body condition, wild or poorly fed poultry will make a rough and dry dish, and too fatty duck can taste unpleasant. Therefore, choose a bird weighing about one and a half to two kilograms. Thoroughly clean the purchased duck, grease, wash and dry thoroughly.
It is also recommended to cut off the tail, as it contains an iron with a kind of secret for lubricating the feathers. The fat in this place has an unpleasant specific smell and taste.
Prepare the marinade. To do this, take a large bowl, squeeze the juice from the lemon and orange into it, mix them. Add salt, Provencal herbs, black pepper, a tablespoon of olive oil and dry sage. Mix all ingredients thoroughly with a whisk. Place the duck in the cooked marinade, coat it completely and refrigerate for four to six hours (you can put it away overnight). It is recommended to turn the duck during the marinating process.
Wash the orange and cut it into wedges along with the peel. Remove the duck from the marinade and place on a pre-oiled baking sheet. Fill the poultry with chopped orange and celery. Place the duck in an oven preheated to 190 ° C. Roasting time depends on the weight of the bird (30 minutes for every pound of duck weight). Water the carcass with the resulting juice from the bottom of the baking sheet every 15 minutes.
Next, you need to prepare the sauce. Squeeze the juice from one orange, mix with honey and dessert wine. Put the mixture on high heat, boil until the liquid is halved in volume. The consistency of the sauce should be similar to that of syrup. Remove the finished duck from the oven, let it brew for 15 minutes. Discard the celery and transfer the bird to a large platter, cover with cooked frosting, garnish with orange slices and serve. Boiled rice or vegetables are perfect as a side dish.