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LOCATION: Recipes >> Poultry >> Duck Lorange 02

Print this Recipe    Duck Lorange 02

Duck a l'Orange

2 kg duck
150 g sugar
1/2 glass vinegar
6 oranges
1 small glass grand-marnier
100 g butter
2 onions
2 carrots
1 garlic clove
1 thyme sprig
2 bay leaves
1/2 litre white wine
1 tablespoon tomato paste
salt
pepper

Dress the duck, keep the giblets.

Put on a roasting pan with salt, pepper and oil. Put in a warm oven
and leave for about 1h20. Frequently baste.

Meanwhile, brown the giblets on a baking pan. Add the minced onions,
sliced carotts, whole unpeeled garlic clove, thyme and bay leaves.

Put for 15 minutes in the oven to give a nice golden color to these
vegetables. Halfway through, turn the giblets and vegetables.

Transfer then to a pot and moisten with half a litre of white wine.
Add 1 tablespoon tomato paste. Cover and cook for 45 minutes after
boiling started. When finished, filter through a chinois.

Prepare a gastric [this is a caramel] in a pot with the sugar and
vinegar. When golden-blond, add the chicken stock previously made
(watch out for splashes). Add the blanched zests of 3 oranges,
along with their juice and the grand-marnier.

Slice the 3 remaining oranges. They'll be used for garnish. Whisk
the juice, season and keep warm.

When the duck is cooked, put on a service dish decorated with the
orange slices. Coat the duck with orange sauce and zests. Serve
warm with the remaining sauce on the side.

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