1 duck approximately 2 kg
salt and pepper to taste
2 tablespoons of orange liqueur
2 tablespoons of vinegar
1 orange and 1 lemon
1/2 cup of blackberry or blackcurrant jam (see recipe)
1 tablespoon of grapefruit or blackcurrant jelly
1 teaspoon of orange liqueur
1 duck approximately 2 kg
salt and pepper to taste
2 tablespoons of orange liqueur
2 tablespoons of vinegar
1 orange and 1 lemon
1/2 cup of blackberry or blackcurrant jam (see recipe)
1 tablespoon of grapefruit or blackcurrant jelly
1 teaspoon of orange liqueur
Preheat the oven
Grease a baking dish
Season the duck inside and out with salt and pepper
Roast the duck, approximately 30 minutes per kilogram, basting with the fat that forms in the baking dish
If it becomes too dry, drizzle with orange juice
Peel the orange and lemon with a potato peeler (a simple, manual tool also used for vegetables, which removes the peel in thin, long strips)
Cut the orange peel into very fine strips and do the same with half of the lemon peel
Mix the orange liqueur with vinegar in a saucepan
Cook over medium heat until the orange liqueur caramelizes and turns golden brown
Do not overcook
Place the lemon and orange peel strips in a saucepan
Cover with water, let it boil
Remove from heat and let it rest for 3 minutes
Drain the water
Squeeze out the juice of the orange and lemon
Remove the duck
Remove the fat from the baking dish
Add a little water to the baking dish and scrape off any stubborn particles that remain stuck in the dish
Mix well
Pour over the caramelized saucepan and let it boil
Cook for 3 minutes; simmer
Add the fruit juices, cook for an additional 10 minutes
Add the peel and jelly
Cook until the jelly has melted
Add the orange liqueur
Spoon some of the sauce over the duck and serve the rest separately
Serve with boiled potatoes and red cabbage.
