Duck with orange sauce Duck a l\'Orange

Description

$Duck with orange sauce Duck a l\'Orange$

I looked here recently about some movie which had a scene in a French restaurant. Matt Damon is very distressed, that did not give him this duck – Duck a l'orange. I was racking brain, what would a birthday to prepare... skimmed through the recipes, combined what I thought was right, and here. On the festive table – the most it! By the way, for the first time duck with orange sauce was served in 1943 in Paris.

Ingredients

Orange zest

1 handful
Orange

3 piece
The Apium graveolens Dulce

1 piece
Carrots

2 piece
Onion

1 piece
Parsley

1 coup
Thyme

1 coup
Marjoram

1 coup
Zira

0.5 tsp
Coriander

1 tsp
Salt

1.5 Tbsp
Duck

1 piece
Sugar

0.5 cup
Broth

0.5 cup
Dry white wine

0.5 cup
Vinegar

2 Tbsp
Butter

1 Tbsp
Flour

1 Tbsp

Cooking

So let's start: Preheat the oven to 250 degrees. Mix salt, pepper, coriander and cumin. With this mixture RUB the pre-washed and dried, the duck inside and out.

Half of the orange cut into quarters and stuffed them duck. Also inside put the thyme, marjoram, parsley and 4 cloves of onion Juice the remaining half orange, mix with wine and broth and leave aside

Remaining onions, carrots and celery evenly spread in the deep (!) pan, on the case put the duck Bake at 250 for 30 minutes.

Reduce the temperature to 180* and in a pan pour our wine and bouillon mixture Leave to bake for until tender (1 hour 15 – 1 hour 30 minutes), occasionally basting with juice If in the oven have a grill, then the last 5 minutes podrumyanivaya duck on the grill

The juice that had accumulated inside the duck, pour in the pan, and she herself leave aside for 15 minutes to reach.

On a dry pan melt the sugar yellow caramel (not perezhyte, although a slight taste of burnt sugar gives the sauce its piquancy)

Mix orange juice, vinegar and salt and add to sugar (ATTENTION! Neat, this case will be to splash heavily) On low heat stir until then, until the sugar is dissolved.

The syrup is ready, ostavljam to the side.

The liquid remaining in the pan, passed through a fine sieve (after getting rid of the vegetables) With the strained liquid, remove as much fat. Broth bring the amount of liquid to a glass. Mix softened butter with flour to a paste In a skillet boil the juices from the pan and stir continuously introducing a mixture of oil with the flour trying to avoid lumps education.

Add the syrup and zest and allow to walk on a slow fire for about 5 minutes, periodicheski stirring occasionally, until sauce slightly thickens.

Cut the duck into pieces, pour over sauce and serve with young boiled potatoes. Don't forget a bottle of good dry red wine. Bon appetit!

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