1 oven ready duck, weighing 1.2 kg or 2.5
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
sprig of rosemary
and dry the duck and put the garlic, rosemary, salt, pepper, and the
zest of 1 orange into the cavity.
half the oil into a large roasting pan.
the duck and sprinkle with more pepper.
Arrange the onion, carrot, and celery around the duck and drizzle
with the remaining oil.
in a preheated oven at 375oF (190oC), Gas 5
for about 11/2
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.
in a small saucepan with cold water, bring to a boil and drain.
the process twice to remove bitterness.
small, nonstick saucepan heat the sugar, water, and lemon juice over
a moderate heat until the sugar melts and caramelizes to a pale
the zest strips, stir over a low heat for 2 minutes and set aside.
minutes into the roasting time, squeeze the juice from 2 oranges and
pour over the duck.
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.
over a moderate heat for 5 minutes, turning the duck once or twice.
: 25 minutes
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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