Duck à l'Orange is a traditional dish of Italian cuisine, particularly common in the Lazio region. It is a tasty main course made with duck slowly cooked with orange juice, flavored with cognac, and enriched with an orange sauce. The combination of the intense flavors of the duck with the acidity of the oranges creates a dish with a unique and irresistible flavor.
Season the duck with salt and pepper and brown it in 30 g of butter for 10 minutes, then remove it, eliminate the drippings, add the remaining butter, return the duck, cover, and cook over low heat for 30 minutes.
Moisten with 10 cl of cognac and cook for another 30 minutes.
Dissolve in 1 tablespoon of vinegar 1 tablespoon of sugar, add the strained drippings, 10 cl of orange liqueur, the juice of lemon and 5 oranges, the julienned peels, and the slices of 1 orange, and cook for 10 minutes.
Drizzle the cut duck, cooked in pieces in the pan, and serve hot.
Pan
Wooden Spoon
Griddle
Italy, Lazio
| Energy (kcal) | 110.47 |
| Carbohydrates (g) | 4.79 |
| of which Sugars (g) | 4.79 |
| Fat (g) | 5.6 |
| of which Saturates (g) | 2.55 |
| Protein (g) | 6.9 |
| Fiber (g) | 0.97 |
| Sale (g) | 0.03 |
