We cook duck with oranges. Step-by-step recipe, which helps to understand the wisdom of cooking
How to cook a marinade for a duck with oranges? Preparing for the oven.
Before I go directly to step-by-stepInstructions for cooking ducks with oranges, you need to understand the marinade, which will make the meat of the bird tender and juicy, enthralling everyone who will be present at the feast of "belly" at your table.
- Orange juice - from 1 fruit
- Lemon juice - with 1 fruit
- Salt - 1 teaspoon
- Ground black pepper - 0.5 tbsp. Spoons
- A mixture of spices "Provencal herbs" - 0.5 tablespoons
- Dry sage - 1 teaspoon;
- Olive oil - 1 tbsp. a spoon
- Mix all ingredients in a bowl by shaking well;
- Prepare the duck: remove all fat from the carcass as much as possible, pull the viscera, cut off the skin near the neck, cut off the wings;
- In a separate bowl we put the bird, pour it on itMarinade, close tightly with a plate or pull food film so that air does not get into it. Send meat to the refrigerator for a minimum of 6 hours, and ideally for the whole night. At least a couple of times in the process of "languishing" meat - turn the carcass from one side to the other.
The first stage is preparatory, completed. After marinating, you can proceed directly to stuffing duck with oranges and baking in the oven.
How to cook a duck with oranges in the oven?
Get the bird out of the fridge and proceed to the next stage of culinary work.
- Duck - about 2 kg
- Celery - 2 stems
- Wine dessert - 2 tbsp. Spoons
- Honey - 2 tbsp. Spoons
- Olive oil - 1 tbsp. a spoon
- Cut the orange into four pieces. If a large duck, then you can take 5-6 pieces of fruit;
- Prepared and pickled poultry put in pre-oiled form and stuff with oranges and celery;
- Preheat the oven to 190 degrees, place the meat inside and bake for 90 minutes;
- After 45 minutes, open the oven, drain the juice from the bottom of the baking container and pour the bird. Repeat the procedure every 15-17 minutes until completely cooked;
- Before the duck with oranges bake, cook the sauce, mixing the wine, honey and butter. This container should be placed on the fire, bring to a boil occasionally stirring and achieve the consistency of the syrup;
- Pull the bird out of the oven, put it on the plateAnd allow to cool slightly. Celery needs to be got and thrown out, it is already unfit for further use, but oranges can be spread around the dish. As soon as the temperature drops a little - pour the duck with honey-wine syrup and serve to the table.
Attention: be sure to remove fat as much as possible. In this recipe, it is not needed, the dish will not turn dry, because the fruit will allocate enough moisture. Do not forget to water the baked carcass with a glass of juice.
Eyes are afraid, but hands are doing. As you can see, there is nothing duck with oranges beyond the complex in the recipe. This is an optimal step-by-step instruction to help pickle poultry meat, softening it, and then bake. Standing out of orange and celery juice will give the duck a special taste, moistening it from the inside. As a result, it will not get dry and pieces of meat just melt in the mouth.