That the name does not scare you, this orange duck recipe is very easy to do and is perfect to make our Christmas table an indisputable luxury. The duck is a soft meat whose texture combines very well with the bittersweet flavors of this incredible orange sauce. It will be perfect to satisfy the most demanding palates during the holidays. This dish is a traditional French recipe. He prepares the duck, bathing it in the sauce and adding a little liquor of your choice; In this case we will use Jerez, but you can also use brandy. Without more to add, accompany us and discover how to make orange duck to surprise everyone.
| 🚻 2 Diners | 🕘 1H 30m | 🍵 Medium | 🤯 Diverse |
| Ingredients to make orange duck: |
| 1 piece of duck magret 1 cup of Jerez 3 pinch pellizcos 1 Pellizco of ground black pepper 3 orange units 1 tablespoon wheat flour soup 2 cloves of garlic 2 tablespoons soups of brown sugar 1 pinch |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make orange duck:
1. Salpiment the duck and heat a little olive oil in a pan. It is not necessary that you use a lot of oil, since the duck skin releases its own fat. Put the duck meat with the skin face down. Kitchen for 10 minutes, turn and leave it 10 more minutes.
2. Take out the duck and reserve it. Pela and itch the garlic, re -war it in the same perns juice for no more than 1 minute. Take out and reserve next to the duck.
3. Squeeze the orange and reserve juice. It doesn matter if it is left without straining, since that will give more consistency to orange sauce.
4. Place the brown sugar in the same pan in which you have prepared the duck and see carefully not to splash until it gets rid of and becomes liquid.
5. See the Jerez slowly as you keep stirring without stopping.
6. throw a nutmeg pinch and remove a little while alcohol evaporates.
7. Add the orange juice, remove and let cook for 3 minutes. Turn off the cooking and remove a little from the sauce in a bowl.
8. Let the sauce you take away a little or add a little water. This step is simply so that, when dissolving the spoonful of cornmeal, lumps are not formed. Dissolve cornmeal in it.
Trick: If lumps are formed in the sauce, just take it at the end and resolved!
9. When the flour is dissolved, add everything to the pan to continue cooking. Let it thickely for 3 minutes while stirring and you will see how your orange sauce takes shape. Enter the duck, lower the fire and cover for cooking for 8 minutes. Add salt to taste.
Trick: The duck must be juicy and rosy, that is its right point. If you want it to be more done, let it cook 5 more minutes without letting the sauce dry. If necessary, add more liquid.
10. Take out the duckbarrow, trench to taste and get over it with the sauce in the pan. You can accompany your orange duck with a garnish baked potatoes or with slices of rye bread, perfect for wetting in the sauce. Bon Appetite!
