1 duck, about 2 pounds
5 oranges
1 tablespoon sugar
1 carrot
1 small onion
1 rib of celery
1 sprig of sage
½ cup white wine
½ cup of cognac
Vegetable stock
Extra virgin olive oil
Salt and pepper


Peel oranges and cut in slices
Clean the duck, remove the entrails, remove the trotters and head, then wash and dry it.
Stuff the duck with slices of orange, sage, add salt and pepper, tie with oven twine to close it and to do them adhere the wings and chicken legs to the body.
To oil externally, salt and pepper, bake in preheated oven at 220°C (410°F) for 75 minutes, turning occasionally and a few minutes before pour the brandy, then remove from the baking pan all the fat.
In another pan sautè all the vegetables finely chopped with 2 tablespoons of olive oil, and when it just begins to brown, add the sugar, the remaining oranges slices, to do flavor at medium heat then pour the white wine and let it evaporate completely at high heat.
Put all through a vegetable mill and put it back in its baking pan, put inside the duck and cook for several minutes, vegetable stock adding if necessary.
Serve the duck sprinkled with sauce and with the oranges cut in slices.


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