Many people wrinkle their faces when they hear dishes whose main protein is a duck. However, this is only because it is rare to find preparations with this animal. When you can eat words from gastronomies focused on it, such as French cuisine, it is easier to appreciate the variety of recipes made with duck and how delicious this type of meat can be.
Contrary to what one might think, duck is relatively easy to prepare and only requires information to prepare it properly. The problem is to assume that you know how to cook duck without having yet to do it before because you may end up applying inadequate techniques for the type of meat the animal provides.
Something very common among people is the false belief that duck is white meat like chicken, but nothing could be further from the truth. Unlike the mild flavor of chicken, duck meat has a strong flavor and many amino acids, vitamins, and minerals. For all these reasons, it is considered a red meat bird, and its preparation should be in accordance with this type of meat.
Although in Spain, duck recipes may be considered exclusively gourmet, you will soon realize that everything is simpler than you think and that with a couple of tries, you can achieve a dish of exceptional quality but with the difficulty of a chicken and potatoes. Are you ready to try it? Let's go there!
How to prepare to duck a l'orange?
Bring French gastronomy to your table in a few simple steps with this recipe full of flavor and aromas that will delight even the most demanding palate.
Ingredients: (For approximately 4 people)
- 1 duck of approximately 1.5 kg.
- 4 large oranges
- 1 glass of brandy
- ½ glass of water
- 50 ml vinegar
- 75 grams of sugar
- Salt to taste
- Start by peeling one of the oranges and cutting it into 4 pieces. Add the fruit to a bowl along with ½ glass of brandy.
- Clean the duck of any feathers it may have and cut the top skin of the animal to remove the fat.
- Cover the skin with salt and let the whole thing sit for about 10 minutes, which will remove the fat more efficiently. Remove the excess until only a thin layer remains to make the duck lighter.
- Use kitchen paper to wipe the duck inside and out, removing excess salt.
- Add salt to the inside of the duck and stuff with the orange from the first step; meanwhile, preheat the oven to 200°C.
- Place the duck on a baking tray; pour the brandy from the marinade and salt to taste on the outside with a drizzle of extra virgin olive oil.
- Bake the duck for about an hour and a half. After 45 minutes, baste the duck with the rest of the brandy and its juices to prevent the meat from drying. Also, cover the duck with aluminum foil so it does not over-roast.
- Use a small saucepan to make the sauce while the duck cooks in the oven. Cook the sugar over medium-high heat until it starts to form a caramel.
- When you see the caramel is blond, add the vinegar and 200 ml of orange juice. Cook until the sauce has reduced by half.
- When you remove the duck, collect the juices in the pan and add them to the sauce. Cover the duck with aluminum foil until it is time to serve.
- Add 5 orange segments to the mixture and cook for approximately 10 minutes.
- Serve the duck with the sauce. You can cut it into pieces to make it easier to share or wait for each person to choose which part they want.
As we said before, duck is a red meat bird, so its flavor is quite strong, and the orange sauce makes everything stand out even more. Therefore, it is good to accompany it with a mild-flavored garnish such as mashed potatoes or some bread.
Remember to bathe the duck in its juices while baking, as it can quickly dry out in the oven, affecting the final result.
Finally, remember to remove the fat at the beginning of the preparation. If you do not do so, the duck may end up being too fatty, which will interfere with the flavor, and, in addition, the texture will also be affected.
This is all you need to know to prepare a delicious duck a l'orange. So dare to cook a gourmet dish at home; you will see how easy it can be.