Duck with oranges is a typical dish of Italian culinary tradition, originating in the Tuscany region. This delicious dish combines the succulent meat of the duck with the citrus flavor of oranges, creating a unique and inviting combination of tastes. The meat is slowly cooked in a mix of butter and olive oil, together with orange juice and lemon zest, which give a fresh and slightly acidic flavor to the dish. Orange liqueur is added to give a touch of sweetness and further aroma. The final result is a tasty and sophisticated dish, perfect to enjoy during a special dinner or a festive occasion.
Wash and clean the duck, removing the legs, head and neck but keeping the liver
Season it with oil, salt and pepper both inside and out and insert the bay leaves
Cut the orange peel into 20 thin 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 the lemon through a sieve
Brown the duck in three tablespoons of butter and a little oil
Add the liver cut into small pieces, moisten with the white wine and let cook over low heat 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, add the orange and lemon juices, one tablespoon of sugar, one tablespoon of vinegar and the liqueur
In a small pan cook the mixture for a few minutes over low heat, then add the remaining butter and the starch, stirring to prevent lumps
In another small pan combine two tablespoons of sugar and two tablespoons of vinegar to form a caramel, always over low heat
Coat the duck with the caramel and decorate it with the strips of peel
Serve the duck with the sauce on the side
Large skillet
Sharp knife
Italy, Toscana
| Energy (kcal) | 153.42 |
| Carbohydrates (g) | 2.45 |
| of which Sugars (g) | 2.12 |
| Fat (g) | 8.26 |
| of which Saturates (g) | 2.77 |
| Protein (g) | 16.37 |
| Fiber (g) | 0.27 |
| Sale (g) | 0.08 |
