Italian cuisine: Duck with Orange and Ginger

Dec 14, 2019 227

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 

INGREDIENTS

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

Sauce

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

 

DIRECTIONS

  1. Rinse the duck under cold running water and dry with kitchen paper.
  2. Add some pepper inside. Add the aromas and orange slices.
  3. Tie the duck by passing an elastic kitchen thread to the shoulders and then to the belly, so that even the legs are tied.
  4. In a large nonstick pan heat the oil over medium heat, lay the duck and fry on both sides. Add the liqueur and baste with the cooking sauce.
  5. Season with salt, pepper and add the white wine, stock and orange juice. Cover with a lid and cook over medium low heat for about 1 hour and 30-40 minutes until the temperature of the meat, measured with a kitchen thermometer, will have reached 75 ° C (167 °F). Baste occasionally with the cooking sauce.
  6. For the sauce. Prepare the orange zest. Then, squeeze the juice and filter. Put aside.
  7. Preheat the oven to the grill about 230 ° C (440 °F).
  8. In a small bowl mix the cornstarch with 20 ml of water.
  9. In a small saucepan, melt the sugar with 20 ml of water over low heat, stirring frequently. Reaching a temperature of 160° C (330 °F), then add the warm orange juice. Stir vigorously with a whisk and add 4-5 tablespoons of the duck's cooking sauce. Add the starch. Working with a whisk, the sauce will have to thicken. Turn off the heat. Add ginger and orange peel.
  10. Put the duck in an oven dish. Brush with the sauce and bake for about 4-5 minutes until golden brown.
  11. Remove from the oven. Let rest for 1-2 minutes and cut into pieces. Serve with the remaining orange sauce and sweet and sour red cabbage. 

 

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