Duck à l'Orange (3)
Instructions
Fiammeggiate the duck, remove the legs, head, the gland that is located on the portacoda wash in running water, sgocciolatela and dry.
Put it to fry in a saucepan with a bit of butter and a spoonful of oil, add salt, pepatela and add half a glass of white wine.
Continue cooking slowly, occasionally sprinkling the duck with its sauce.
Combine while cooking some hot broth.
Meanwhile Peel the oranges trying to affect only the yellow part and not the white one because bitter.
Cut the Peel into very thin strips, scottatele for a few minutes in boiling water, drain and let cool.
In a separate small saucepan collect sugar (about 2 tablespoons) with a few tablespoons of water.
Put it in the fire and let it lightly caramelize; then join the orange juice and leave to reduce the liquid by half.
Melt the remaining butter, add a teaspoon of flour and lightly toast the compound.
Add two decilitres of broth and thicken the sauce.
Mix then Orange syrup by combining the orange liqueur and zest.
Drain the duck sauce, cut it into pieces (or leave it whole) and arrange on a platter.
The Fat Duck sauce and mix the sauce previously prepared.
Ingredients and dosing for 4 persons
- 1 duck weighing 1200 g
- 50 g of butter
- 2 oranges
- Little of sugar
- Little of flour
- 1 glass dry white wine
- Little of broth
- Orange liqueur (curacao)
- Olive oil
- Salt
- Pepper