There is no better month than December, when we celebrate Christmas. Christmas lunch is always prepared with so much effort and love by everyone. This year, for my Christmas lunch, the important ingredient will be duck, a prized meat with a strong and aromatic taste. The orange duck is certainly a refined dish, with ancient Tuscan origins. Ginger is my modern addition to the traditional recipe. Merry Christmas – Buon Natale!
Total preparation time: 2 hours Baking time: 1 1/2 hours Servings: 4-5
1 duck (5.5 pounds), cleaned
150 ml (2/3 cup) orange liqueur
150 ml (2/3 cup) white wine
150 ml (2/3 cup) vegetable broth
50 ml (about 1/4 cup) orange juice
3 thyme sprigs
4 rosemary sprigs
3 slices of organic orange
3 tablespoons extra virgin olive oil
Salt and pepper, freshly ground
1 organic orange (150 ml (2/3 cup orange juice + zest)
2 cm (1 inch) ginger root (peeled and grated)
50 g (1/4 cup) sugar
40 ml (1 /4 cup) water
50 g (3 tablespoons) cornstarch
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