Wine braised duck with orange sauce
A classic of the genre, duck and oranges. The sweet sauce pairs perfectly with the duck. The duck turns out very tender, tasty and soft.
Composition:
- duck 1,5-2 kg - 1 piece
- butter - 15 grams .
- olive oil - 1 tbsp.
- white dry wine - 175 ml
- chicken broth - 150-300 gr.
- salt, pepper - to taste
sauce:
- oranges - 2 pcs.
serve:
- orange - 1 piece .
Preparation of wine braised duck with orange sauce:
Wash the duck, pat dry and rub with salt and pepper inside and outside.
Heat the butter and olive oil in a gooseneck pan, place the duck in it and, turning occasionally, fry until browned - about 15 minutes.
Allow the duck to cook until browned, about 15 minutes.
Add wine and hot chicken broth (or water) to the meat, cover, and braise over low heat for 1-1.5 hours - until cooked through.
Add wine and hot chicken broth (or water) to the meat, cover, and braise over low heat for 1-1.5 hours - until fully cooked.
While the duck is braising, remove the zest from the oranges, place them in boiling water and cook for 3 minutes. Then remove and drain. Squeeze the juice out of the oranges.
Pour the orange juice into the skillet, add the zest and cook for a few minutes without bringing to a boil.
Break the third orange into slices and peel them from the film.
To serve, cut the duck into pieces, arrange the meat on a platter, pour the sauce over it and garnish with the orange slices.
Serve the remaining sauce separately.
Enjoy!
