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1 oven ready duck, weighing 1.2 kg or 2.5
lb
2 cloves garlic, whole
3 oranges (organic : not treated with any fungicide)
5 tbsp extra virgin olive oil
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
125 ml dry white wine
100 g superfine or granulates sugar
1 tbsp water
1 tbsp lemon juice
salt
sprig of rosemary
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Method :
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Wash
and dry the duck and put the garlic, rosemary, salt, pepper, and the
zest of 1 orange into the cavity.
-
Pour
half the oil into a large roasting pan.
-
Add
the duck and sprinkle with more pepper.
-
Arrange the onion, carrot, and celery around the duck and drizzle
with the remaining oil.
-
Roast
in a preheated oven at 375oF (190oC), Gas 5
for about 11/2
hours.
-
Ten
minutes into the roasting time, pour the wine over the duck.
-
Meanwhile, peel the zest off the remaining 2 oranges and cut it into
very thin strips.
-
Place
in a small saucepan with cold water, bring to a boil and drain.
-
Repeat
the process twice to remove bitterness.
-
In a
small, nonstick saucepan heat the sugar, water, and lemon juice over
a moderate heat until the sugar melts and caramelizes to a pale
golden brown.
-
Add
the zest strips, stir over a low heat for 2 minutes and set aside.
-
Thirty
minutes into the roasting time, squeeze the juice from 2 oranges and
pour over the duck.
-
When
the duck is done (test by inserting a sharp knife into the thigh, if
the juices run clear the duck is well done), remove the garlic,
rosemary, and orange zest from the cavity.
-
Transfer the duck to casserole with the cooking juices and
vegetables and spoon the caramelized orange zest over the top.
-
Place
over a moderate heat for 5 minutes, turning the duck once or twice.
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Serve
hot.
Serves 4
Preparation
: 25 minutes
Cooking
: 11/2
hours
Recipe grading : fairly easy
Suggested wine : a dry red (Vino
Nobile di Montepulciano)
Despite French claims to the recipe, it actually
originated in the Florentine court of the Medici family during the
Renaissance. When Catherine de' Medici went to France to marry the
future King Henry II, in the 16th century, she took this and many other
secrets of Tuscan cooking with her.
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