Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 60 minutes
Ingredients (serves 6):Method: Make Sauce Brune :
Brown onions in lard and leave to one side.
Add flour to lard to make a roux, stir constantly over a low heat until Sauce turns brown.
Add stock little by little.
Add honey and season.
Remove from heat just before boiling, then simmer over a low heat for an hour without stirring. Regularly kim off fat which will rise to surface.
Sieve and use.
Sauté duck in butter, in a pan.
Cover with Sauce Brune add salt and peel (not grated) of two oranges.
Cover and leave to cook gently for 45 minutes, until duck is tender.
Remove peel and blanch for 3 minutes in boiling water.
Quickly peel the remaining oranges and separate into segments, remove pips and pith.
Once duck is cooked, remove fat and add blanched peel, juice of one orange, sugar and curaçao.
Carve duck on middle of a plate, cover with Sauce.
decorate with slices of orange.