Serves 6-8 people
a duck about 2Kg
6-8 oranges 120 g butter 50 g sugar
a glass of Cointreau (or Grand Marnier)
1 onion 1 tablespoon flour (optional)
vegetalesale broth and pepper (preferably white)
Clean up the duck (without giblets, head, neck, legs, any feathers), cut into 8 pieces, add salt and pepper . In a roundabout heated 100 g butter over high heat and fry the pieces of duck, originally from the skin for about 6 minutes, add the glass of orange liqueur and "flamed." Put the lid, turn down the heat, add onion whole (will removed after cooking) and cook for 1 hour stirring from time to time, if too dry add a little broth to cook the duck vegetale.Mentre proceed to peel the oranges, cut into julienne zest and blanch in water for a couple of minutes to make them less bitter, drain and keep aside, will be combined with half-cooked (30 min) in the roundabout with the duck. tenetene Squeeze all the oranges, but a cut in half by hand, salsa.Prendete serve for a pan sprinkle with sugar, put it on fire with a knob of butter when the sugar starts melting spremeteci in half and used the same orange, impaled on a fork, to turn sugar until candy (must turn brown, dark), at this point add the rest of the orange juice squeezed above and spegnete.Una Once cooked remove the duck pieces from the roundabout and keep warm, strain the gravy, using a spoon and removed by tilting the pan and the fat that you created on the surface, add to the sauce, made earlier in the pan and reduce to one tablespoon of flour if necessary addensarla.Servite on a serving plate and "Nappi" with hot orange sauce.
An ideal accompaniment for the latter are potatoes brown.
a duck about 2Kg
6-8 oranges 120 g butter 50 g sugar
a glass of Cointreau (or Grand Marnier)
1 onion 1 tablespoon flour (optional)
vegetalesale broth and pepper (preferably white)
Clean up the duck (without giblets, head, neck, legs, any feathers), cut into 8 pieces, add salt and pepper . In a roundabout heated 100 g butter over high heat and fry the pieces of duck, originally from the skin for about 6 minutes, add the glass of orange liqueur and "flamed." Put the lid, turn down the heat, add onion whole (will removed after cooking) and cook for 1 hour stirring from time to time, if too dry add a little broth to cook the duck vegetale.Mentre proceed to peel the oranges, cut into julienne zest and blanch in water for a couple of minutes to make them less bitter, drain and keep aside, will be combined with half-cooked (30 min) in the roundabout with the duck. tenetene Squeeze all the oranges, but a cut in half by hand, salsa.Prendete serve for a pan sprinkle with sugar, put it on fire with a knob of butter when the sugar starts melting spremeteci in half and used the same orange, impaled on a fork, to turn sugar until candy (must turn brown, dark), at this point add the rest of the orange juice squeezed above and spegnete.Una Once cooked remove the duck pieces from the roundabout and keep warm, strain the gravy, using a spoon and removed by tilting the pan and the fat that you created on the surface, add to the sauce, made earlier in the pan and reduce to one tablespoon of flour if necessary addensarla.Servite on a serving plate and "Nappi" with hot orange sauce.
An ideal accompaniment for the latter are potatoes brown.
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