Duck With Orange Tuscany Recipe



Duck With Orange Tuscany Recipes

Ingredients :

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

Method :
  1. Wash and dry the duck and put the garlic, rosemary, salt, pepper, and the zest of 1 orange into the cavity.

  2. Pour half the oil into a large roasting pan.

  3. Add the duck and sprinkle with more pepper.

  4. Arrange the onion, carrot, and celery around the duck and drizzle with the remaining oil.

  5. Roast in a preheated oven at 375oF (190oC), Gas 5 for about 11/2 hours.

  6. Ten minutes into the roasting time, pour the wine over the duck.

  7. Meanwhile, peel the zest off the remaining 2 oranges and cut it into very thin strips.

  8. Place in a small saucepan with cold water, bring to a boil and drain.

  9. Repeat the process twice to remove bitterness.

  10. 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.

  11. Add the zest strips, stir over a low heat for 2 minutes and set aside.

  12. Thirty minutes into the roasting time, squeeze the juice from 2 oranges and pour over the duck.

  13. 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.

  14. Transfer the duck to casserole with the cooking juices and vegetables and spoon the caramelized orange zest over the top.

  15. Place over a moderate heat for 5 minutes, turning the duck once or twice.

  16. 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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