Juicy French Duck with Oranges
Duck with oranges in French - elegant, juicy, with a golden, crispy skin. Such a baked duck will decorate any holiday table, and it is prepared quite simply, although, compared with a traditional fried chicken, it takes a little longer. To speed up the process, keep the juices that stand out, use a sleeve or bag for baking a suitable size, remember that not a large bag can squeeze a large duck!
- Time for preparing: 3 hours
- Servings Per Container: 4-5
French Juicy Duck Ingredients
- 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 for serving.
- 1 orange
- 1 lemon
- 1 tablespoon of cane sugar;
- 1 tablespoon Dijon mustard;
- paprika, dry white wine.
French duck cooking method
We thoroughly rinse the duck inside and out, pluck out the remaining feathers, and if necessary, scorch the skin above the gas burner.
Squeeze juice from orange and lemon, add cane sugar, Dijon mustard, ground sweet paprika and table salt to your liking. Mix marinade to dissolve granules of granulated sugar.
On the duck breast, we make several shallow cuts on both sides, lubricate the duck with the marinade inside and out, 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 filling in French - fresh carrots cut into thick slices and chili peppers cut into rings. For the filling, just take half the pod of red and green pepper.
Dried fruits are poured with boiling water, chopped finely, add the filling to the rest of the ingredients, sprinkle all together with salt.
We chip the skin near the neck with skewers or sew it up, fill the bird with fruits and vegetables. Unlike the chicken, there is a lot of space inside the duck, everything will fit!
We split the incision with skewers or try ourselves as a surgeon - sew the incision with thread.
We place the duck in French in a bag, add the chopped second orange to the same place. You can also add raw potatoes, cut in half. We do not tie the bag very tightly, pierce with a needle in several places.
If you pack the duck in a bag hermetically, then when heated, it will swell and explode. There is nothing wrong with this, but it will be difficult to return the duck to a new bag.
We put the baking sheet with the duck in the oven preheated to 170 degrees on the middle shelf, cook 1.5-2 hours.
Duck with oranges in French ready. We take it out of the bag, put it on the dish, lay out the filling around - oranges, carrots, dried fruits.
Pour the sauce from the bag into a pan, add dry white wine, boil over low heat until thickened.
Serve a duck with oranges in French on a table with sauce. Enjoy your meal.
If for some reason the duck did not brown in the bag, then you need to get the baking sheet with the bird out of the oven half an hour before cooking, carefully cut it so as not to burn yourself with steam. Return the baking sheet to the oven, increase the heating greatly (up to 210 degrees) or brown the bird under the grill.