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 combination of flavors. The meat is slowly cooked in a mix of butter and olive oil, along with orange juice and lemon zest, which give the dish a fresh and slightly acidic taste. 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, 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 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
Brown the duck in three tablespoons of butter and a little oil
Add the liver cut into small pieces, moisten with white wine, and let it 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 juice, a tablespoon of sugar, a 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 cornstarch, stirring to avoid lumps
In another small pan, measure two tablespoons of sugar and two tablespoons of vinegar to form caramel, always over low heat
Cover the duck with it and decorate with the peel strips
Serve the duck with the sauce on the side
Large pan
Sharp knife
Italia, 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 |
