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Ingredients :
• 1 duck (about 2 kg)
• 3 large oranges (preferably blood oranges)
• 2 tbsp oil
• 30 g sugar
• 1 onion
• 5 cl white wine vinegar
• 2 liqueur glasses Cointreau (about 10 cl)
• 25 g butter
• salt and pepper
Comment: • You can serve this dish with slices of oranges fried in butter, glazed onions and casseroled potatoes
Duck with oranges and Cointreau
Cost
Serving
Preparation
Cooking
4
20 minutes
60 minutes
Preparation:
• Cut one of the oranges into thin slices and put into the cavity with the onion.
• Brush the duck with oil, sprinkle with salt and pepper.
• Cook for 35 to 45 minutes in a hot oven.
• Remove from the oven and deglaze the roasting tin with the sugar.
• Cook to a golden colour, then add the wine vinegar and leave to evaporate.
• Place the duck in a casserole with the Cointreau.
• Moisten the roasting tin with a little water and pour the mixture over the duck.
• Simmer for 15 minutes.
• While the duck is cooking, pare the zest from the remaining two oranges and cut into thin strips.
• Blanch in boiling water and add to the juices from the duck.
Serving
Preparation
Cooking