German duck à l'Orange
Instructions
Wash, clean, dry a duck about 1500 g, open it completely cutting it along the spine and season it with salt and pepper.
Place it on a bed of half-oranges (with pulp side facing upwards) already placed in a baking dish from the oven and pass it to the oven already warm to 200 degrees for about an hour, until the skin is crispy and the meat cooked.
Serve without oranges but with stewed red cabbage with a little oil, sliced 2 apples, salt, pepper and a little red wine.
Ingredients and dosing for 4 persons
- 1 about 1500 g duck
- Salt
- Pepper
- Half oranges
- To serve:
- Stewed red cabbage
- Little of olive oil
- 2 sliced apples
- Salt
- Pepper
- Little of red wine