Duck with orange Ingredients: 4 cl of- vinegar- oil- or butter 5 oranges- 1 veal stock- brown cornstarch- salt- 40 g of- sugar- pepper- 2 duck grand marnier- 1 orange juice- (100% fruit juice) 1 glass of- white wine.
Utensils：
- 1 Knife- kitchen knives 1 saucepan- pots and pans 1 Wooden spoon- 1 brush- €6.72 1 1 cutting board- cutting boards 1 kitchen scale- scales
Total time: 3 hours Preparation: 30 min Rest:- Cooking: 2h30
Phase 1
Cut the duck.
Phase 2
Make the gastric: In a saucepan put the sugar and vinegar, let it caramelize without stirring.
Phase 3
Add the orange juice, very slowly, and let cook.
Phase 4
Brown the pieces of duck in a large saucepan with a base of oil or butter (skin side first).
Phase 5
Remove the pieces and drain the fat from the pan. Put the pieces back in, add the white wine, the pâté and the veal stock. Salt, pepper.
Phase 6
Leave to simmer for 1h30 to 2h.
Phase 7
Peel/zest the oranges (be careful not to leave any “white”, which causes bitterness). Take a few segments for decoration.
Phase 8
Blanch the zests for 2 minutes
Phase 9
Drain the zest and leave them to marinate in the grand marnier.
Phase 10
When 3/4 of the duck is cooked, add the zest with the grand marnier, and adjust the'seasoning.
Phase 11
At the end of cooking, remove the duck and thicken the sauce with cornstarch mixed with a little cold water.
Phase 12
Serve hot. Enjoy your food !
Utensils：
- 1 Knife- kitchen knives 1 saucepan- pots and pans 1 Wooden spoon- 1 brush- €6.72 1 1 cutting board- cutting boards 1 kitchen scale- scales
Total time: 3 hours Preparation: 30 min Rest:- Cooking: 2h30
Phase 1
Cut the duck.
Phase 2
Make the gastric: In a saucepan put the sugar and vinegar, let it caramelize without stirring.
Phase 3
Add the orange juice, very slowly, and let cook.
Phase 4
Brown the pieces of duck in a large saucepan with a base of oil or butter (skin side first).
Phase 5
Remove the pieces and drain the fat from the pan. Put the pieces back in, add the white wine, the pâté and the veal stock. Salt, pepper.
Phase 6
Leave to simmer for 1h30 to 2h.
Phase 7
Peel/zest the oranges (be careful not to leave any “white”, which causes bitterness). Take a few segments for decoration.
Phase 8
Blanch the zests for 2 minutes
Phase 9
Drain the zest and leave them to marinate in the grand marnier.
Phase 10
When 3/4 of the duck is cooked, add the zest with the grand marnier, and adjust the'seasoning.
Phase 11
At the end of cooking, remove the duck and thicken the sauce with cornstarch mixed with a little cold water.
Phase 12
Serve hot. Enjoy your food !