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Duck à l'Orange

number of servings: 4

category: SECOND COURSE

Array
INGREDIENTS PREPARATION
  • 1 duck about 1,5 kg
  • 5 oranges
  • butter 40 gr.
  • oil 1 spoon
  • bacon in slices 150 gr.
  • white wine 1 glass
  • broth as needed
  • sage 3 leaves
  • salt and pepper as needed
Cut away head, neck and legs and singe the duck, then put inside it salt, pepper, some butter and the sage. Wrap the duck with the slices of bacon, then tie it with white string. In a high saucepan heat the oil and butter and let the duck brown for 15 minutes, rolling it several times. Add some wine and broth, and cook covered for 1 hour, pouring on two or three times the cooked ground. If too dry, add half a glass of broth. In the meantime, cut into thin slices 1 orange peel then put them in boiling water for a few minutes. Squeeze two oranges and put apart the juice. When the duck is cooked, take it away from the saucepan and keep it warm. Pour in the cooked ground the orange juice and the slices. Warm up the sauce, not to a boiling point. Untie the duck, cut it in pieces, pour on some sauce e serve the remaining in a gravy boat. Decorate with some orange slices (without peel).
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