Homemade: Duck a l’orange

Today I am bringing you the recipe for one of my ultimate favourites: roasted duck with orange.

This is something I’d always see people making in cooking shows, and always wondered about. It isn’t something we’d eat back home (at least not that I can recall), as usually we tend to do duck rice, equally delicious, and very typical in Portugal.

So I decided to give it a go and try to roast my own duck. Modesty aside I have to say I did quite well. And the times that followed as well. So I’ll share with you my way of doing it, which I am pretty sure must be the exact same way as everyone else’s, but you know me, I like to pass on the knowledge.

You’ll need:
A whole duck
Garlic (a few cloves)
5 oranges
One lemon
50 ml White wine
Herbes de Provence
Salt (and black pepper)

How to make it:

• Season the duck with salt (and black pepper). With a knife make a few holes in the duck, in the shape of a small cross, about 8 will do. Place the cloves in these wholes (see picture below). Place the duck on an oven dish.

• Chop 3 oranges in quarters and squeeze the juice on top of the duck. Squeeze the juice of the lemon and pour it on the duck as well. Chop the garlic and add it on top of the duck and place some of the orange quarters (the remaining either way) around the duck, tucking it in the legs and breast. Set it aside in the fridge for at least 2 hours.

• Place it in the oven for about 50 to 60 min.

• Serve with vegetables and orange slices from the remaining oranges.

Voila, marvellous!


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