Juicy Duck With Oranges In French. Step-by-step Recipe With Photo

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Juicy Duck With Oranges In French. Step-by-step Recipe With Photo
Juicy Duck With Oranges In French. Step-by-step Recipe With Photo

Video: Juicy Duck With Oranges In French. Step-by-step Recipe With Photo

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Video: Duck A L'Orange. Roasted Duck with Orange Sauce. Traditional French Duck Recipe. 2023, January
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French duck with oranges - exquisite, juicy, with golden, crispy skin. Such a baked duck will decorate any festive table, and it is quite simple to prepare, although, compared to the traditional fried chicken, it takes a little longer. To speed up the process, to preserve the juices that stand out, use a sleeve or baking bag of a suitable size, remember that not every bag can fit a large duck!

Juicy duck with oranges in French
Juicy duck with oranges in French
  • Cooking time: 3 hours
  • Servings: 4-5

Ingredients for a juicy duck with oranges in French

  • 1 duck weighing 2 kg;
  • 2 oranges;
  • 1 carrot;
  • 1 sour apple;
  • 1/2 red chili;
  • 1/2 green chili;
  • 4 prunes;
  • 4 figs;
  • greens for serving.

For the marinade:

  • 1 orange;
  • 1 lemon;
  • 1 tablespoon cane sugar
  • 1 tablespoon Dijon mustard
  • paprika, dry white wine.

How to cook duck with oranges in French

Thoroughly wash the duck inside and out, pluck out the remaining feathers, and, if necessary, singe the skin over a gas burner.

Preparing the duck
Preparing the duck

Squeeze the juice from the orange and lemon, add cane sugar, Dijon mustard, ground sweet paprika and table salt to your liking. Mix the marinade to dissolve the granulated sugar grains.

On the duck breast, we make several shallow cuts on both sides, grease the duck with marinade from the inside and outside, and leave for an hour.

We make a marinade and grease the duck with it inside and out. We leave for an hour
We make a marinade and grease the duck with it inside and out. We leave for an hour

Cut one sweet orange with a thin skin into small slices, and cut the sour apple not very coarsely.

Add vegetables to the French duck filling - fresh carrots cut into thick slices and chili peppers cut into rings. For the filling, it is enough to take half a pod of red and green pepper.

Pour boiling water over dried fruits, chop finely, add fillings to the rest of the ingredients, sprinkle everything together with salt.

Chop apple and orange
Chop apple and orange
Add vegetables to the filling
Add vegetables to the filling
Add dried fruits and salt the ingredients
Add dried fruits and salt the ingredients

We split the skin near the neck with skewers or sew it up, fill the bird with fruits and vegetables. Unlike the chicken, there is a lot of space inside the duck, everything will fit!

We split the incision with skewers or try ourselves as a surgeon - we sew the incision with threads.

We put the French duck in the bag, add the second orange, chopped coarsely. You can also add raw potatoes cut in half. We tie the bag not very tightly, pierce it with a needle in several places.

If you pack the duck in a bag hermetically, then when heated, it will swell and explode. Nothing wrong with that, but returning the duck to a new bag will be difficult.

Filling the duck with fruits and vegetables
Filling the duck with fruits and vegetables
Connect the cut
Connect the cut
Place the bird in the bag along with the chopped orange. We tie and pierce the bag
Place the bird in the bag along with the chopped orange. We tie and pierce the bag

We put a baking sheet with duck in an oven preheated to 170 degrees on the middle shelf, cook for 1.5-2 hours.

We bake the duck for 1.5-2 hours
We bake the duck for 1.5-2 hours

French duck with oranges is ready. We take it out of the bag, put it on a dish, lay out the filling around - oranges, carrots, dried fruits.

Pour the sauce from the bag into the pan, add dry white wine, boil over low heat until thickened.

Serve French duck with oranges on the table with sauce. Bon Appetit.

Serve duck with oranges on the table with sauce. Bon Appetit
Serve duck with oranges on the table with sauce. Bon Appetit

If, for some reason, the duck is not browned in the bag, then you need to get the baking sheet with the bird out of the oven half an hour before it is ready, cut it carefully so as not to burn yourself with the steam. Return the baking sheet to the oven, turn the heat up strongly (up to 210 degrees), or brown the poultry under the grill.

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