Peking duck with oranges
Description
The recipe won't take much time. That's why I found out about it. Serve hot.
Instructions
- 1
Step 1
Rinse and gut the duck, removing all the innards and finely chopping them.
- 2
Step 2
In a heavy-bottomed pot, heat the vegetable oil. Add the pieces of offal together with finely chopped onion and carrot. Fry for 10 minutes, stirring. Then pour in the broth. Add bay leaf, chopped thyme, and parsley. Simmer the mixture for 1.5–2 hours, skimming off the fat. After that, strain the broth.
- 3
Step 3
Thoroughly wash the oranges. Peel them and remove the zest, cutting it into long strips.
- 4
Step 4
Boil about 2 liters of water. Add orange zest to it. Simmer for 15 minutes over low heat. Then strain the water and dry the zest.
- 5
Step 5
Preheat the oven to 220 degrees. Wipe the duck dry. Prick the skin in several places to remove excess fat. Season the bird with salt and pepper. Place pieces of shallot, 1/3 of the zest, and some chopped thyme inside the cavity. Place the duck on its back on a baking tray and put it in the oven. After 15 minutes of baking, reduce the temperature to 180 degrees. Then, after another 30 minutes, turn the bird over. After 15 minutes, turn the duck back onto its breast. Reduce the temperature to 75 degrees and continue baking until fully cooked.
- 6
Step 6
Meanwhile, peel the oranges, remove the seeds, and divide them into segments.
- 7
Step 7
Now prepare the sauce. Heat the vinegar with sugar until it turns a deep dark color (use red wine vinegar for this). Then add this mixture to the strained liquid from the second step. Simmer together until the sugar is completely dissolved.
- 8
Step 8
Add the zest and starch. Cook the sauce for 3 minutes until it thickens. Add salt and pepper to taste.
- 9
Step 9
There will be liquid left from the cooked duck on the baking tray. Combine this liquid with port wine in a saucepan on the stove. Boil the mixture, removing all solid pieces. Add 2-3 tablespoons of this liquid to the sauce from the previous step. Add butter and cook the sauce until it reaches the desired consistency.
- 10
Step 10
Cut the duck into small pieces. Add sauce and orange slices when serving.