Hello! Today I will share the recipe for duck baked with oranges. At first glance, the combination looks strange, but fatty meat is in perfect harmony with the sweet and sour taste and fresh aroma of citrus. Try to cook this dish, perhaps it will become one of the most beloved in your family, and the household will look forward to it for every holiday.
Tip. For baking, choose a medium-sized duck weighing 2.5-3 kg. At the same time, a little fat of light beige color should be present on it. If it is yellow, the bird is already old.
- Cooking time: 8 hours.
- Servings Per Container: 7-9.
Ingredients:
- duck - 1 pc.;
- oranges - 3 pcs.;
- lemon - 1 pc.;
- celery - 2 stalks;
- semi-sweet white wine - 3 tbsp. l .;
- liquid honey - 2 tbsp. l .;
- refined vegetable oil (preferably olive) - 1 tbsp. l .;
- salt, pepper - to taste.
How to cook duck in the oven:
- Rinse the carcass, scrape the clotted blood from the abdomen, dry with napkins.
- In a bowl, mix the juice from one orange and lemon, add salt, pepper, vegetable oil.
- Rub the duck with the resulting marinade, place in a deep bowl. Pour the rest of the mixture on top.
- Put the bird in the refrigerator for 6 hours, covering the container with cling film. Turn it over periodically and pour it over the marinade, distributing it evenly throughout the carcass.
- Cut the second orange into thin slices, combine with chopped celery stalks.
- Stuff the pickled duck with the resulting mixture, and so that the filling does not fall out, fasten the incision on the abdomen with thread or toothpicks.
- Put the bird in a baking dish and put in an oven preheated to 190 degrees for 2 hours. Water the duck with eye-catching juice every 15-20 minutes.
- Prepare the “glaze” - combine the juice from the remaining orange, wine and honey, bring to a boil and simmer over low heat until the mixture looks like syrup. Do not forget to constantly stir!
- Pour the resulting dish over the resulting mixture and serve.
Rice, fresh, canned or stewed vegetables, fried or pickled mushrooms will be an excellent side dish for juicy and aromatic duck meat.
Baked duck with oranges - a special recipe
Hello! Today I will share the recipe for duck baked with oranges. At first glance, the combination looks strange, but fatty meat is in perfect harmony with the sweet and sour taste and fresh aroma of citrus. Try to cook this dish, perhaps it will become one of the most beloved in your family, and the household will look forward to it for every holiday.
Training10 mins
Cooking2 hrs
Total time8 hrs
Persons: 9
Calories 6305.35kcal
Ingredients
- 1 PC. Duck
- 3 PC. Oranges
- 1 PC. Lemon
- 2 the stalk Celery
- 3 Art. l Semisweet White Wine
- 2 Art. l Liquid honey
- 1 Art. l Refined vegetable oil (preferably olive)
- taste Salt pepper
Step-by-step instruction
- Rinse the carcass, scrape the clotted blood from the abdomen, dry with napkins.
- In a bowl, mix the juice from one orange and lemon, add salt, pepper, vegetable oil.
- Rub the duck with the resulting marinade, place in a deep bowl. Pour the rest of the mixture on top.
- Put the bird in the refrigerator for 6 hours, covering the container with cling film. Turn it over periodically and pour it over the marinade, distributing it evenly throughout the carcass.
- Cut the second orange into thin slices, combine with chopped celery stalks.
- Stuff the pickled duck with the resulting mixture, and so that the filling does not fall out, fasten the incision on the abdomen with thread or toothpicks.
- Put the bird in a baking dish and put in an oven preheated to 190 degrees for 2 hours. Water the duck with eye-catching juice every 15-20 minutes.
- Prepare the “glaze” - combine the juice from the remaining orange, wine and honey, bring to a boil and simmer over low heat until the mixture looks like syrup. Do not forget to constantly stir!
- Pour the resulting dish over the resulting mixture and serve.
Video
Final word
Rice, fresh, canned or stewed vegetables, fried or pickled mushrooms will be an excellent side dish for juicy and aromatic duck meat.
