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Ingredientes
- 1 duck weighing 3½ lb (1.5 kg)
- 3½ lb (1.5 kg) untreated oranges
- 1 onion
- 1 carrot
- 2 tbsp cognac
- 2 tbsp Grand Marnier
- 1 tbsp balsamic vinegar
- 1.5 tsp cornstarch
- 3 ounce (80 g) butter
- 1.5 tbsp oil
- 1 bouquet garni
- Salt
- Pepper from a pepper mill
Direcciones
- Wash and remove the zest from 3 oranges
- Squeeze the oranges and set the juice aside.
- Blanch the zest in boiling water for 5 min, drain, and set aside
- Completely remove the rest of the peel from the remaining oranges, separate each slice without the membrane between them, and set aside
- Collect the juice left from the peeling process and add in it to the squeezed juice
- Peel both the carrot and the onion, and cut them into thin slices
- Heat 2 ounce (60 g) of butter and the Tbsp. of oil in a casserole, and brown the duck on all sides
- Next, add in the onion and carrot slices and sweat them
- Pour a little water in, add in the bouquet garni, salt and pepper; cover the casserole and simmer on low heat for 45 min
- Add in the cognac and Grand Marnier, and continue cooking for another 45 min
- After cooking, wrap the duck in aluminum foil and let sit 10 min in the oven at 175°F (75°C)
- Collect the juice from the casserole and, using a chinois, strain the juice back into the casserole; add in the orange juice and balsamic vinegar
- Cook on low heat for 10 min
- Filter, then add in the cornstarch, previously thinned with 2 Tbsp. of cool water
- Reheat in the casserole while stirring to thicken the mix; check the seasoning
- Keep the sauce hot
- Heat the rest of the butter in a frying pan and cook the orange slices for 1 to 2 min
- Remove the duck from its foil, carve it into portions and place the portions on a hot serving dish; pour some sauce over the duck, surround with the orange slices and finally, decorate the dish with the orange zest which you set aside
- Pour the rest of the sauce in a sauce boat, bring to the table with the duck and serve
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 4 servings | |
| Calories 252 | |
| Calories from Fat 197 | 78% |
| Total Fat 22.4g | 28% |
| Saturated Fat 11.32g | 45% |
| Trans Fat 0.13g | |
| Cholesterol 46mg | 15% |
| Sodium 134mg | 6% |
| Potassium 89mg | 3% |
| Total Carbs 5.22g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.3g | 2% |
| Protein 0.6g | 1% |
