- Duck (weighing about 2 kg) - 1 Piece
- Orange - 3 pieces
- Celery (stalks) - 2-4 pieces
- Lemon - 1 piece
- Salt, pepper - - To taste
- Spices - - To taste (sage, Provence herbs, rosemary)
- Olive oil - 1 st. a spoon
- Wine sweet - 2 Art. spoons
- Honey - 2 Art. spoons
Ingredients. First it is necessary to gut the duck (if not yet gutted), cut off the tips of the wings, tail, excess fat and excess skin. In a word, prepare the carcass. In a large bowl, mix up to a uniformity the juice of one lemon, the juice of one orange, salt, pepper, olive oil and spices. Put the duck in the resulting marinade and send marinated in the refrigerator for 1-6 hours (the longer marinated - the sharper the taste of lemon and orange). One orange is cut into four parts. Pickled duck is taken from marinade, stuffed with celery stalks and orange quarters, put in a lightly oiled baking dish. Put the duck in the oven, heated to 190 degrees. Bake for about 2 hours, in the course of baking every 20 minutes, water the duck standing out in the form for baking juice. In the meantime, prepare the glaze. We mix the juice of one orange, honey and wine. A thin mixture is poured into a small saucepan, brought to a boil and cook until the consistency of the syrup. When the glaze acquires the necessary consistency - remove it from the fire. We remove the prepared duck from the oven, inside the celery and we throw out the orange, we pour the duck on top with the hot glaze prepared by us - and everything, the dish is ready! Serve best with slices of fresh orange and some garnish (for example, rice). Bon Appetit! :)
Servings: 7-9