Chopping the zests
Preheat the oven to 160 ° C. Peel the untreated orange with the peeler. Only the outer orange skin should be peeled off if possible, the white parts of the skincontain bitter substances. Cut the orange into very thin strips and then chop them finely. Wash the duck under running water and pat it dry.
Roasted duck with oranges
2000g
Ente
2
untreated oranges
250ml
red wine
1 tablespoon of
salt
1 teaspoon
of pepper
1 coffeespoon
of turmeric
1 tablespoon of
lemon juice
1 tablespoon of
honey
70g
apples
70g
onions
1 tablespoon of
oil
125ml
red wine
1
orange
1 pinch
of salt
1 pinch
of pepper
1 coffeespoon
of cranberry jam
100g
1 serving
energy
688 kJ
10895 kJ
164 kcal
2601 kcal
fat
11 g
177 g
saturated_fat
3.6 g
58 g
carbs
2.4 g
38 g
sugars
2.2 g
34 g
protein
11 g
185 g
salt
0.3 g
5.9 g
Roasted duck with oranges
description & times
Roasted duck is especially popular in autumn and winter. This dish needs some time for frying; Not only it should be tender and soft, but also the fat should be roasted away well. Spiced with orange juice, orange zests, salt, pepper and turmeric, it is an exotic taste experience.
Preparing the marinade
Mix salt, pepper, turmeric as well as the orange zest and red wine together and stir.
Painting the duck
Paint the duck thoroughly with the marinade in- and outside with a brush. Place it in the frying pan, fill the duck with red wine and fry it in the oven on the middle rail.
Filleting the orange
Fillet the peeled orange and squeeze out the second orange.
Roasting the duck
Douse the duck over and over again with it's own gravy. Turn it halfway through the cooking time so that the chest piece won't dry out too much. Ten minutes before the end of the roasting time, add the orange fillets to the gravy. Cut the duck in half with some poultry shears or a knife. Make sure that it lies with the skin side up in the frying pan. Mix some honey with salt, orange and lemon juice, paint the duck well with it and fry it until the skin gets crispy using the grill function of your oven. (This also works with top heat. Just increasine the temperature to 200 °.) Check again and again, because the honey in the marinade can easily burn the dish.
Roasted duck with oranges
Drain the juice and skim half of the fat. Place the duck on hot plates in already portioned or as a whole on a plate garnished with the orange fillets. Serve the hot gravy in a sauceboat with a small ladle. Serve the duck with dumplings or croquettes, red cabbage and cranberries.
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