Duck á l'orange

Ingredients for Duck á l'orange

Instructions for Duck á l'orange

To prepare the Duck á l'orange recipe, please follow these instructions:

Duck broth
Cut the neck and wing tips of the second. Clean and rinse the herbs. Share your neck again. Brown the wingtips, hearts, and gizzards and duck fat or butter herbs in shared. It may take a nice color. Pour water in, add a little salt and let it cook for 45-60 minutes at a low heat, covered.
Sieve the broth.

And
Set the oven at 250 degrees c. alm. oven. Rub the other in and outside with salt and pepper. Com thin strips of 1 orange into the second.

Put another in a deep ovenproof dish. Brown the ca. 20 minutes with breast down and just as long with the breast side up.

Take the other out and pour the fat off. Save it and reduce the heat to 180 degrees c. alm. oven.

Hot 3-4 tbsp. of the rendered duck fat in a saucepan and stir the flour in. Let it Brown lightly and babies so with broth and wine. Boil the sauce through and pour it over the other in the dish.

Cover the dish with a lid or tin foil and let other further frying 1 1/2 hour at the 180 degrees c. alm. oven.

Garnish
Peel 2-3 oranges carefully, the white membrane must be completely removed. Cut the flesh into slices and put them on a plate. Splash with cognac and let them marinate half an hour's time.

Sauce
Peel the remaining 2 oranges very thinly and cut the shells into narrow strips. Boil them cope in a little water for 10 minutes and let them drain. Squeeze the juice of the 2 peeled oranges and add a little lemon juice. There must be a couple of dl. juice.

Skysaucen from the finished fried and pour into a saucepan along with orange and lemon juice, add 2/3 of the cooked strimlede orange peels and let the sauce boil in favour of good heating without lids. Season with salt

Put second on a warm platter. Pour a little of the sauce over and please rest for. Sprinkle with the remaining orange peels and other yarns with the marinated orange slices.

Server solve rice or roast potatoes.