French duck with oranges - refined, juicy, with a golden, crispy skin. Such a baked duck will decorate any holiday table, and it is quite simple to prepare, although, compared to traditional fried chicken, it is somewhat longer. To speed up the process, to keep the juices in place, use a sleeve or bag to bake the right size, remember that a large duck can not be squeezed into any bag!
- Cooking time: 3 hours
- Servings: 4-5
Ingredients for Juicy Duck with French Oranges
- 1 duck weighing 2 kg;
- 2 oranges;
- 1 carrot;
- 1 sour apple;
- 1/2 red chili;
- 1 \ 2 green chili;
- 4 prunes;
- 4 figs;
- greens to serve.
For the marinade:
- 1 orange;
- 1 lemon;
- 1 tablespoon of cane sugar;
- 1 tablespoon of Dijon mustard;
- paprika, dry white wine.
Method of cooking duck with oranges in French
We thoroughly wash the duck inside and out, pluck out the remaining feathers, and if necessary, singe the skin above the gas burner.
We squeeze out the juice from orange and lemon, add cane sugar, Dijon mustard, ground sweet paprika and table salt to your taste. Mix the marinade to dissolve the grains of sugar.
On the duck breast, we make several shallow cuts on both sides, lubricate the duck with marinade inside and outside, leave for an hour.
We cut one sweet orange with thin skin into small slices; we also cut the sour apple not very large.
Add vegetables to the duck stuffing in French - fresh carrots cut into thick slices and chili peppers cut into rings. For the filling enough to take half a pod of red and green pepper.
Dried fruits pour boiling water, chop finely, add to the rest of the ingredients of the filling, sprinkle everything together with salt.
Slap the skin near the neck with sticks or sew up, fill the bird with fruits and vegetables. Unlike the chicken, inside the duck is a lot of space, everything fits!
We cut the incision with skewers or try ourselves as a surgeon - sew the incision with threads.
We put the duck in French in the package, add the chopped second orange to the same place. You can also add raw potatoes, cut in half. We do not tie the package very tightly, we pierce it with a needle in several places. If you pack the duck in a bag tightly, then when heated, it will swell and explode. There is nothing wrong with that, but it will be difficult to return the duck to the new bag.
We put the baking tray with the duck in the oven heated to 170 degrees on the middle shelf, cook for 1.5-2 hours.
Duck with oranges in French is ready. We take it out of the bag, put it on a dish, around it we lay out the stuffing - oranges, carrots, dried fruits.
Pour the sauce from the bag into the pan, add dry white wine, boil over low heat until thick.
Serve the duck with oranges in French on the table with the sauce. Enjoy your meal.
If for some reason the duck did not flush in the package, then you need to get the baking tray with the bird out of the oven half an hour before being ready, cut it carefully so as not to burn yourself with steam. Return the baking tray to the oven, greatly increase the heat (up to 210 degrees) or browse the bird under the grill.
