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Duck with oranges is a typical dish of the Italian culinary tradition, originating in the Tuscany region. This delicious dish combines the succulent meat of duck with the citrus flavor of oranges, creating a unique and inviting blend of flavors. The meat is slow-cooked in a mix of butter and olive oil, together with orange juice and lemon zest, which give the dish a fresh and slightly tangy taste. Orange liqueur is added to give a touch of sweetness and further flavor the preparation. The final result is a tasty and sophisticated dish, perfect to enjoy during a special dinner or a festive occasion.
Step 1 of 11: Wash and clean the duck, removing the legs, head and neck.
Step 2 of 11: Season it with oil, salt and pepper both inside and outside, and add the bay leaves.
Step 3 of 11: Cut the orange peel into 20 thin strips and cook them for 5 minutes in a little water; then let them cool and dry.
Step 4 of 11: Meanwhile, strain the juice of the oranges and lemon through a sieve.
Step 5 of 11: Brown the duck in three tablespoons of butter and a little oil.
Step 6 of 11: Moisten with the white wine and let it cook over low heat for about an hour (if it dries out too much, add a few glasses of water).
Recipe by
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Nickel to be checked · Allergens detected: Milk
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Step 7 of 11: When the duck is cooked, wrap it in a sheet of aluminum foil.
Step 8 of 11: Blend the cooking juices and add the orange and lemon juice, a spoonful of sugar, a spoonful of vinegar and the liqueur.
Step 9 of 11: In a small pan, cook the mixture for a few minutes over low heat, then add the remaining butter and the starch, stirring so that no lumps form.
Step 10 of 11: In another small pan, measure out two tablespoons of sugar and two tablespoons of vinegar to make caramel, always over low heat.
Step 11 of 11: Serve the duck cut into pieces, garnished with the sauce and orange slices.
| Average values | Per serving292 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,841 kJ440 kcal | 630 kJ150 kcal |
| Fat | 23.68 g | 8.1 g |
| of which saturated fatty acids | 8.24 g | 2.82 g |
| Carbohydrates | 10.7 g | 3.66 g |
| of which sugars | 9.15 g | 3.13 g |
| Fibre | 0.99 g | 0.34 g |
| Protein | 40.61 g | 13.89 g |
| Salt | 0.2 g | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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