Duck with orange sauce
Description
The recipe won't take much time. A fantastic dish that will become any hostess's signature. Duck is delicious not only with apples but also with oranges. You can cook it in the oven or braise it in a cauldron—the results will be different. Serve hot.
Instructions
- 1
Step 1
1. Cooking duck is always a pleasure, especially in the oven. So, for a cleaned and gutted duck, tie the legs and place it to roast in vegetable oil.
- 2
Step 2
2. A cauldron or frying pan is best for frying. Fry until golden brown on all sides.
- 3
Step 3
3. Peel the oranges, setting the peel aside separately, then slice the flesh into medium-thick rings.
- 4
Step 4
4. The peel should be cut into julienne strips and boiled briefly. After that, remove the zest and let the excess liquid drain off.
- 5
Step 5
5. Cover the duck with oranges, and using the juice obtained from the bird and oranges, prepare the sauce: pour the water in which the peel was boiled into the fat (left over from roasting the duck), add a little starch, and bring to a boil until the sauce begins to thicken.
- 6
Step 6
6. Roast the duck for about an hour at medium temperature. Alternatively, you can braise it in a pot in the collected juice for about an hour. Serve with potatoes or porridge as a side dish (if you're preparing lunch), or for a festive table, present the duck on a large, attractive platter and garnish with the remaining citrus zest.