A refined French recipe: an oven-baked duck with oranges

In the French cuisine there are a lot of refined recipes and interesting dishes, one of which is our today's hero - a duck stuffed with oranges and baked in the oven. Its preparation can not be called simple, but it is impossible to attribute it to the category "only the chef can cope." The main thing is to have at least the slightest experience of baking any kind of bird in the oven.

How to prepare a marinade for a duck with oranges? Preparing for the oven.

Before going directly to the step-by-step instructions for cooking ducks with oranges, you need to sort out the marinade that will make the meat of the bird tender and juicy, enthralling everyone who will be present at the feast of the "belly" at your table.

Ingredients:

• 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

Preparation:

1. Mix all ingredients in a bowl by shaking well;
2. 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;
3. In a separate bowl we put the bird, pour out the marinade on it, close the plate tightly or pull the food film so that the air does not get into it. Send the 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 pickling, you can proceed directly to the stuffing of duck 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.

Ingredients:

• duck - about 2 kg
• celery - 2 stems
• wine dessert - 2 tbsp. spoons
• honey - 2 tbsp. spoons
• olive oil - 1 tbsp. a spoon

Preparation:

1. Cut the orange into four pieces. If a large duck, then you can take 5-6 slices of fruit;
2. Prepared and pickled poultry put in pre-oiled form and stuff with oranges and celery;
3. Preheat the oven to 190 degrees, place the meat inside and bake for 90 minutes;
4. 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;
5. Before the duck with oranges bake, cook the sauce, mixing the wine, honey and butter. This container should be put on fire, bring to a boil occasionally stirring and achieve the consistency of the syrup;
6. Pull the bird out of the oven, put it on a plate and let it cool down a bit. Celery needs to be removed and discarded, it is no longer suitable for further use, but oranges can be spread around the dish. As soon as the temperature drops a bit - 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, and hands do. As you can see, there is nothing dandy with oranges beyond the complex in the recipe. This optimal step-by-step instruction will help to marinate the poultry meat, softening it, and then bake it. Standing out of orange and celery juice will give the duck a special taste, moistening it from the inside. As a result, it does not get dry and pieces of meat just melt in the mouth.

To improve your skills, watch the video: