Duck à l'Orange is a traditional dish of Italian cuisine, particularly popular 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 taste.
Salt and pepper the duck and brown it in 30 g of butter for 10 minutes, then remove it, discard the drippings, add the remaining butter, return the duck, cover, and cook over low heat for 30 minutes.
Pour in 10 cl of cognac and cook for another 30 minutes.
Dissolve 1 tablespoon of sugar in 1 tablespoon of vinegar, add the filtered cooking juices, 10 cl of orange liqueur, the juice of a lemon and 5 oranges, julienned zest, and slices of 1 orange, and cook for 10 minutes.
Drizzle over the duck, cut into pieces, cooked in a pan, and serve hot.
Pan
Wooden Spoon
Grill Pan
Italia, 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 |
