Canard à l'orange (duck with orange)

Ingredients for Canard à l'orange (duck with orange)

Instructions for Canard à l'orange (duck with orange)

To prepare the Canard à l'orange (duck with orange) recipe, please follow these instructions:

Start by preparing the Spanish sauce.
Boil the wine and broth together, and boil it in half. Fry the onion, leek, parsley, celery and carrot in butter, Add flour and let it take color. Add the tomato pureen and the indkogte fluid, and let the sauce simmer for 10 minutes. SI sauce but pressure not the vegetables through the sieve. Season with salt and pepper.

Sprinkle salt and pepper inside of the ducks, and put an onion field in each. Brown ducks in a little butter together with an onion and a little carrot, baste them frequently. Small wild duck must have approximately 45 minutes-the flesh on the chest must be bright red.

Peel the lemon and 2 of the oranges thin, notched shell, and set it to soak in the boiling water for 10 minutes, rinse it. Squeeze the 2 peeled oranges. Melt the sugar, until it is lightly browned, add the vineddiken and orange juice, and let Cook put into half. Add the Spanish sauce, and simmer a few minutes. Add the chopped shells.

Place the ducks on a warm platter. Cook the roast pan with the wine, let it cook for about 10 minutes, the foam for fatty. SI this, and pour it into the sauce, finally add curacao and red currant jelly.

Inserts the last orange into thin slices, dip them in curacao, and place them on top of the ducks. Pour a little of the sauce on a serving dish, and serve the rest on the side.