1 duck with 2.5 kg
2 tablespoons of salt
1 teaspoon of black pepper
1 cup of dry white wine (240 ml)
For the sauce
1/4 cup of chicken broth dissolved in 1 cup of hot water (240 ml)
1 cup of orange juice (240 ml)
2 tablespoons of lemon juice
1/4 cup of cognac (60 ml)
1 tablespoon of butter
1 tablespoon of vinegar
2 medium oranges (200 g), cut into slices (for decoration)
1 duck with 2.5 kg
2 tablespoons of salt
1 teaspoon of black pepper
1 cup of dry white wine (240 ml)
For the sauce
1/4 cup of chicken broth dissolved in 1 cup of hot water (240 ml)
1 cup of orange juice (240 ml)
2 tablespoons of lemon juice
1/4 cup of cognac (60 ml)
1 tablespoon of butter
1 tablespoon of vinegar
2 medium oranges (200 g), cut into slices (for decoration)
Preheat the oven to 400°F (hot)
Wash, clean, and dry the duck
Place it in a medium-sized roasting pan and season with salt and black pepper
Roast in the preheated oven for 15 minutes
Lower the temperature to 350°F (medium) and continue roasting, basting with white wine halfway through, until golden brown (about 40 minutes)
Transfer to a large serving dish and maintain in the oven turned off to prevent cooling
Prepare the sauce: remove excess fat from the roasting pan and add chicken broth, scraping well the bottom
Add orange juice, lemon juice, and cognac. Reserve
In a small saucepan, cook butter over high heat until caramelized
Join vinegar and the juices from the roasting pan
Cook until butter dissolves (about 10 minutes)
Cut the duck into four portions, separating the breast into two parts each with one wing and one leg
Drizzle with the sauce, arrange around slices of orange, and serve
1,006 calories per serving
