1 large and new duck
1 large onion
2 Galician lemons
Salt
2 thyme sprigs
4 Bahian oranges (or more)
2 tablespoons of butter
Squeeze from 1 Bahian orange
3 tablespoons of cashew cream
3 tablespoons of vinegar
Wheat flour
1 large and new duck
1 large onion
2 Galician lemons
Salt
2 thyme sprigs
4 Bahian oranges (or more)
2 tablespoons of butter
Squeeze from 1 Bahian orange
3 tablespoons of cashew cream
3 tablespoons of vinegar
Wheat flour
Start preparing a day in advance: Wash and cut the duck into joints
Dry and season (overnight) with finely chopped onion, lemon juice, salt, two thyme sprigs, and orange juice
The next day, sauté the duck well in butter, then add all the seasoning and cook it over low heat, slowly
If necessary, add more orange juice
When the duck is well cooked, remove it from the pot with a fork and set the gravy aside to deglaze
Cut the breast of the duck into thin slices
Finely grate the rind of Bahian oranges
In a large frying pan or skillet, melt 3 tablespoons of cashew cream to caramelize (without leaving it too dark)
Add the grated orange rind and stir for a few moments
Immediately after, add 3 tablespoons of vinegar, achieving a sweet-and-sour sauce
Add the duck pieces, turning them carefully so they are well coated with the gravy
Deglaze the gravy, then add the juice from 2 more oranges and strain everything through a fine-mesh sieve
Check the seasoning and thicken it slightly with a little toasted wheat flour
This gravy accompanies the duck.
