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Duck in orange

Duck in orange

Duck in orange

Winter is the season of oranges and is therefore the right time to prepare for your special dinners the well-known duck in orange. A classic of french cuisine, a tasty recipe but a bit ' difficult to prepare.

Ingredients

1 duck, about 2 kg., 1 kg. orange, 100 g. butter, 1 tablespoon, extra virgin olive oil, 2 tablespoons of orange olive oil, 1 carrot, 1 onion, 2 tablespoons, cognac, 2 tablespoons, Grand Marnier or other orange liqueur, salt and pepper

Preparation

Cut into thin strips the orange part of three oranges, blanched in boiling water for 5 minutes, drain and set aside for final decoration. Squeeze the three oranges and preserve the juice. Brown the duck in a saucepan with 60 g. of butter and oil for about an hour until it becomes golden brown and add salt, pepper, onion and carrot, cut into pieces.At half cooked sprinkle the duck with cognac and Grand Marnier.Meanwhile peel the other oranges, separate into segments by eliminating the cuticle that separates them and recover the juice that you get.When the duck is cooked, remove from pan and keep warm blanket a sheet of aluminum. Put the juice in a small saucepan cook, add the vinegar, orange juice and orange olive oil. Cook it for 10 minutes. Put the saucepan on low heat and stir continuously until it reaches a syrupy consistency. To keep her warmwater bath, covered with foil.Melt the remaining butter in a pan, put the slices of oranges, and warm them for 1 or 2 minutes. Place the duck on a serving plate, place the slices around the oranges, sprinkle everything with a little sauce, decorated with the skins of oranges.Serve with remaining sauce in a gravy boat
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