Description
Recipe for duck with oranges I found, as they say, "on the Internet" exactly 1 year ago. Before Christmas was looking for as it would be better to cook the duck, stumbled upon a French recipe, prepared... Duck left no one indifferent, fragrant tender meat, juicy soft breast... this year for Christmas again was a duck with oranges. As the basis of "the Cook" this recipe I have not met... Share!!!
Ingredients
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Duck
1.5 kg
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Dry white wine
1 l
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Orange
2 piece
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Orange juice
300 ml
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Butter
4 Tbsp
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Liqueur
30 ml
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Brown sugar
2 Tbsp
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Salt
-
Black pepper
Cooking
On the eve of the expected date of cooking duck to wash and clean from possible duck feathers. To put it in the appropriate size bowl and pour the wine. Leave overnight, preferably a few times to turn over so that the wine has passed all parts of a duck.
In the morning the wine is drained, the duck dry with paper towels. Squeeze the juice from oranges (300 ml).
Dissolve in the juice the sugar, add the liqueur. A duck to water, turning it to everywhere got orange juice, leave for 3 hours to marinate in the juice.
Duck salt, pepper, whole surface to lubricate paurashavas butter.
Slice the oranges into circles, cover them duck. In order for the oranges fell, I had them secured with toothpicks. It is recommended to bake at 200 deg for 1 hour 15 min. I Have the duck was 3 kg baked at 220 deg for 2 hours.
In the process of baking, oranges will not only give the aroma and taste, but also protect the duck, do not let it burn. If naked parts are burning (feet) cover them with foil.
Duck ready to cook. Oranges, which was baked with the duck-well, very tasty!!!
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