Festive duck with oranges
Origin of the recipe
The recipe for duck au orange, known as "Peking duck" or "duck au orange," has French roots and has become popular in the cuisines of many countries. The main focus of this dish is the combination of duck meat with the sweet and sour flavors of oranges, which gives the dish a special zest. It is believed that this recipe was first introduced in the 19th century, when French cuisine began actively borrowing and adapting Eastern flavors. Duck au orange has become a classic dish of French gastronomy and is often prepared for holiday dinners, especially at Christmas and other celebrations.
What do you need for cooking?
Ingredients
-
Oranges
-
Apple juice
-
Duck carcass
-
Salt and pepper
-
Garlic
-
Dried ginger
-
Olive oil
-
Rosemary
-
Quince
Kitchen utensils
- Knife
- Board
- Bowl
- Baking dish
- Juicer
- Jug
- Syringe
- Baking sleeve
Step-by-step recipe
Step 1:
Squeeze the juice of one orange, prepare 150 ml of fresh apple juice and mix them.
Step 2:
Place the gutted duck in a baking dish.
Step 3:
Draw the juice into a syringe and inject it into the duck meat. Work it into the duck on all sides.
Step 4:
Crush the peeled cloves of one head of garlic into a bowl, add dried ginger, pepper, salt, olive oil, and mix.
Step 5:
Rub the duck skin with the mixture and place a few rosemary leaves on top of the carcass.
Step 6:
Pour the remaining juice into the duck carcass.
Step 7:
Cover the form with film and leave to marinate in the refrigerator for 12 hours or for a day.
Step 8:
Cut the unpeeled orange and quince into large pieces and place them inside the carcass.
Step 9:
Place the duck and its dish into a roasting bag, tie it, place the duck in the oven and roast for 1.5 to 2 hours at 180 to 200 degrees, depending on the size of the duck.
Step 10:
Place the duck on a platter, garnish the legs as desired and serve.
Cooking tips
For cooking, choose a young, medium-sized, well-fed duck. The fat shouldn't be yellow—this color indicates the bird's advanced age. It's easiest to determine the age if you buy a whole duck at the market, including its feet and head—the feet shouldn't be whitish or have worn webbing, and the beak should also be in good condition.
To make it easier to stuff the duck with fruit, cut away some of the skin from the tail side to allow good access to the internal cavity.
Pieces of fruit can be placed not only inside the duck, but also around it and on top.
If you think the duck is not browned enough in the sleeve, bake it for another 15-20 minutes uncovered.
