recipe duck with oranges Duck with oranges is a classic masterpieceworld culinary. Her taste is perfect, her appearance is incomparable, and cooking it is not so difficult. Even a novice cook will cope with a duck under oranges for a solid "five", especially since we have picked up proven recipes brought to perfection. You just need to get a good duck and add a little labor to it. The indisputable advantage of cooking birds with oranges is that the citrus fruit gives its juiciness. Everyone knows that duck meat is harsh, but just a recipe with oranges will give the duck an indescribable softness. Meat will just melt in your mouth, and no matter whether you cook in the oven or on the stove. Each hostess can choose a recipe for your taste, and our tips will help to prepare a delicious dish.

Baked duck with oranges

Exquisite, fragrant, incredibly delicious food- all this can be said about a duck with oranges. You must try this dish! Its undoubted advantage is that it is almost impossible to spoil it. Cooking duck with oranges can be in many ways, and first of all we want to offer your attention classically successful recipes. Ingredients:

  • young large duck
  • 3 oranges
  • 3-4 stalks of celery
  • lemon
  • 10 grams of salt
  • a mixture of Provencal herbs 1 teaspoon
  • Sage dry 1 tablespoon
  • 2 tablespoons dessert wine
  • 2 tablespoons of honey
  • black pepper 1 teaspoon
  • olive oil

Cooking method: As usual, we'll start cooking duck with oranges from the processing of a bird. We cut off her goose and fat, extra skin in the neck, an extreme third of the wings. In a deep bowl we mix marinade: for this, squeeze out the juices from orange and lemon. Strain the juice from the bones, pour in a spoonful of olive oil and sprinkle the following spices: sage, black ground pepper, olive oil and salt. Our marinade is ready - put the bird in it and send it to the refrigerator for 4-6 hours. It will be better if you start cooking in the morning or in the afternoon - the duck carcass should be turned in marinade every hour. In the meantime, cut the orange lobules into 4-5 parts, and the stalks of celery into quarters. Prepare a duck baking dish: tear off 10-12 strips of foil, roll out the flagellum and place them on the bottom of the grate form. Utyatnitsa ready, it's time to warm up the oven to 190 degrees. We take out the pickled duck and fill it with oranges and celery. Carefully shift the stuffed duck into a baking dish and cook in the oven for an hour and a half. In the first 40-45 minutes of cooking the oven door should not be opened, but in the second "act" you need to water our duck with the formed liquid every 10-15 minutes. While the duck is getting ready, take out a small saucepan and start cooking the glaze. Squeeze the juice from 1 orange, strain it and pour into a saucepan. Then send dessert sweet wine and honey. Boil the mixture on high heat until the syrup condition. Then take the duck out of the oven and clean out the whole stuffing from it. Put the bird on a large plate and generously pour it on the icing. You can garnish with rice or vegetables. Bon Appetit! recipe ducks with oranges

Duck in orange sauce slices

The sauce recipe in this dish is very richorange flavor and taste. Dentin simply melts in the mouth and acquires a thin and inexpressibly elegant taste of orange. Be sure to try this pearl of world cooking! Ingredients:

  • duck carcass weighing 2.5 kg
  • 3 oranges
  • 400 milliliters of orange juice
  • 2 cups of veal broth
  • 1/2 glasses of white wine
  • 100 milliliters of wine vinegar
  • 50 grams of sugar
  • 50 milliliters of orange liqueur
  • 2 tablespoons of starch
  • salt and black pepper to taste

Preparation: Let's start with the sauce: peel the peeled peas with the peeled oranges. Remove only the top layer, which is intensely colored. In a saucepan, boil a glass of water and cook the peel for a couple of minutes. Then pull it with a whisk into a bowl, pour orange liqueur and leave. Continue cooking: in a saucepan mix sugar and wine vinegar (you can use white, red or even apple vinegars). Boil the mixture on a small fire and cook a little - the sugar should be slightly caramelized. Immediately pour the orange juice and warm the sauce for 3-4 minutes. Turn off the fire - it's time to do the duck. This recipe requires a large number of fillets with a minimum of bones. Armed with a sharp knife and proceed to cutting the duck. First, cut off the wings. Then make a longitudinal incision along the breast and gently, short and frequent movements, cut the meat from the bone. You do not need to cut a whole leg - just cut them. As a result, you should get 2 wings, 2 breasts, 2 legs and a whole frame. The most difficult part is passed - you can get a large cast-iron brazier. On medium heat, heat the brazier, pour in so much vegetable oil to cover the bottom, and lay the duck pieces down with the skin. Cooking should only 10 minutes, evenly frying from all sides. Finished pieces of poultry are peeled off on a plate, and pour off fat - it is suitable for use for 2-3 months if stored in a refrigerator. Return the duck to the brazier and pour the previously prepared orange sauce, white wine and veal broth. Meat must be completely buried in liquid. Bring the dish to a boil and reduce the heat. Salt, pepper and leave under the lid for an hour and a half. The recipe goes to the next stage - it's time to cook chic orange sauce. Add to the bird a peel with liqueur, let it be stewed for half an hour, after which put the duck on a plate. Remove and remove the zedra, we no longer need it. Dissolve the starch in 4 tablespoons of cold water and pour it into the brazier, mix. Warm the sauce a little and return the duck pieces to it. Let 2-3 minutes be cooked, and a wonderful duck with oranges will be ready! When serving, serve it with orange slices, thoroughly cleaned from all films. On the garnish it will be appropriate to serve boiled potatoes or rice. Bon Appetit! recipes duck with oranges

Duck with oranges in the sleeve for baking

A fine festive dish, pleasing to the eye. Choose a bigger duck to feed a large number of guests - on average, a carcass weighing 2 kg is suitable for dinner for four. It does not matter if you do not have a sleeve for baking - duck fat does not splatter during cooking at high temperatures. Cover the meat with foil or cook for a little longer than recommended. Ingredients:

  • duck 2-2.5 kg weight
  • 3 large oranges
  • ginger root
  • sprig of rosemary
  • olive oil
  • 2 tablespoons of orange or apple jam
  • salt and pepper to taste

Cooking method: If there is such a need, defrost the duck, wash it and dry it. In the palm, pour in salt and pepper (black ground), generously grate the carcass inside and out. And it will be good if you leave it for an hour at room temperature. At this time, you can do oranges: 2 pieces wash and, together with the skin, cut into 4 parts. From the root of ginger cut a piece, about 5-6 cm in length, and grate it on a grater. Rosemary finely chop, mix it with ginger and pour in a coffee spoon of olive oil. Start the duck with a fragrant mixture and oranges. Incise the incision with toothpicks or stitch a strong thread. Further our recipe from preparation passes to preparation. Preheat the oven to 180 degrees. While she warms up, cut off a piece of sleeve for baking. Its length should be one and a half times longer than the duck carcass. Bird the olive oil with a little olive oil and place in the sleeve for baking. The ends are tightly closed with clips and send the dish into the heated oven for 1.5 hours. While the duck is in the oven, let's take care of the decoration of the dish. The remaining orange peel and cut into circles. Take the bird, cut the sleeve for baking and lay on top of the sliced ​​orange. Send the duck to the oven for another hour, regularly watering it with the greased fat. Our recipe has come to an end - the finishing touches remain. Remove the prepared duck from the oven and carefully grease it with orange jam. Put in the oven a temperature of 235 degrees and send the duck for 15 minutes to get a crispy crust. That's all, our beautiful, fragrant and incredibly tasty duck with oranges is ready! Bon Appetit! As you can see, to prepare chic dishes, you do not need to spend much energy and money. Now you know several proven ways how to make a luxurious dish that will be appropriate to look at the festive table. The recipe for a duck with oranges can be chosen by any, because each of them is picked up by us for you. Cook with love, and let your guests enjoy delicious food! We advise you to read: