Duck with oranges is a typical dish of Italian culinary tradition, originating from the Tuscany region. This delicious dish combines the succulent meat of the duck with the citrus flavor of oranges, creating a unique and inviting flavor combination. The meat is slow-cooked in a mix of butter and olive oil, along with orange juice and lemon peel, which give a fresh and slightly acidic taste to the dish. The orange liqueur is added to give a touch of sweetness and further flavor the preparation. The final result is a tasty and sophisticated dish, perfect to enjoy during a special dinner or festive occasion.
Wash and clean the duck, removing the legs, head, and neck.
Season it with oil, salt, and pepper both inside and out, and insert the bay leaves.
Cut the orange peel into 20 strips and cook them for 5 minutes in a little water; then let them cool and dry.
Meanwhile, strain the juice of the oranges and lemon through a sieve.
Sear the duck in three tablespoons of butter and a bit of oil.
Moisten with white wine and let it simmer for about an hour (if it dries out too much add a few glasses of water).
When the duck is cooked, wrap it in a sheet of aluminum foil.
Blend the cooking juices and add the juice of the oranges and lemon, a tablespoon of sugar, a tablespoon of vinegar, and the liqueur.
In a saucepan, cook the mixture for a few minutes over low heat, then add the remaining butter and the cornstarch, mixing so that no lumps form.
In another saucepan, measure two tablespoons of sugar and two tablespoons of vinegar to make a caramel over low heat.
Serve the duck cut into pieces, garnished with the sauce and slices of orange.
Large Pan
Sharp Knife
Italy, Toscana
| Energy (kcal) | 140.63 |
| Carbohydrates (g) | 3.92 |
| of which Sugars (g) | 3.46 |
| Fat (g) | 6.94 |
| of which Saturates (g) | 2.63 |
| Protein (g) | 13.66 |
| Fiber (g) | 0.38 |
| Sale (g) | 0.07 |
