Fresh parsley (aipão)
1 1/2 oranges
For the orange recheio: 4 cups of fresh mint, cut into small squares
1/4 cup of finely chopped onion
1/4 cup of finely chopped salted pork
1 tablespoon of butter or margarine
1/2 cup of orange juice
1 tablespoon of grated orange zest
1/2 cup of orange marmalade
1/4 teaspoon of black pepper
Some drops of pimenta-do-reino
For the orange sauce: 1/2 cup of port wine, 1 cup of orange juice, 1/2 cup of lemon juice, 1 cup of blackberry or jabuticaba gelée, 1/2 cup of finely chopped onion, 1 tablespoon of mustard, 1/4 teaspoon of grated ginger
Some drops of pimenta-do-reino
Fresh parsley (aipão)
1 1/2 oranges
For the orange recheio: 4 cups of fresh mint, cut into small squares
1/4 cup of finely chopped onion
1/4 cup of finely chopped salted pork
1 tablespoon of butter or margarine
1/2 cup of orange juice
1 tablespoon of grated orange zest
1/2 cup of orange marmalade
1/4 teaspoon of black pepper
Some drops of pimenta-do-reino
For the orange sauce: 1/2 cup of port wine, 1 cup of orange juice, 1/2 cup of lemon juice, 1 cup of blackberry or jabuticaba gelée, 1/2 cup of finely chopped onion, 1 tablespoon of mustard, 1/4 teaspoon of grated ginger
Some drops of pimenta-do-reino
Preheat the oven to moderate temperature (170°C)
Baste the duck and dry it thoroughly
Remove any feathers or excess fat
Tuck the neck under the back and secure with toothpicks
Prepare the recheio: cut the mint into small squares 1 hour before preparing the recheio
Sauté the onion and salted pork in butter until softened
Place the mint cubes in a bowl and add the mixture of onion and salted pork
Add the other ingredients and mix well
Stuff the duck and place it in the oven in a greased roasting pan, with a little water in the pan, for 1 1/2 hours or more, until cooked through
While this is cooking, prepare the sauce: combine port wine, orange juice, lemon juice, gelée, onion, mustard, ginger, and pimenta-do-reino in a small pan
Bring to a simmer over medium heat, stirring occasionally
Cook for 5-7 minutes or until thickened
Dissolve the cornstarch (or Maizena) in a small amount of the warm sauce and mix well
Add the remaining sauce and bring to a simmer over low heat, stirring constantly, until thickened
Add the grated orange and lemon zest
Place the duck on a platter, garnish with curls of orange zest and parsley leaves, and serve with orange sauce
Serves 4-6 people.
