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.
Wash and clean the duck, removing the legs, head and neck.
Season it with oil, salt and pepper both inside and outside, and add the bay leaves.
Cut the orange peel into 20 thin strips and cook them for 5 minutes in a little water; then let them cool and dry.
Meanwhile, strain the juice of the oranges and lemon through a sieve.
Brown the duck in three tablespoons of butter and a little oil.
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).
When the duck is cooked, wrap it in a sheet of aluminum foil.
Blend the cooking juices and add the orange and lemon juice, a spoonful of sugar, a spoonful of vinegar and the liqueur.
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.
In another small pan, measure out two tablespoons of sugar and two tablespoons of vinegar to make caramel, always over low heat.
Serve the duck cut into pieces, garnished with the sauce and orange slices.
Large pan
Sharp knife
Italia, Toscana
| Energy (kcal) | 140.63 |
| Carbohydrates (g) | 3.92 |
| of which Sugars (g) | 3.46 |
| Fat (g) | 6.94 |
| of which Saturates (g) | 2.63 |
| Protein (g) | 13.66 |
| Fiber (g) | 0.38 |
| Sale (g) | 0.07 |
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