1 duck of approximately 2 1/2 kg (if frozen, thaw completely)
1 tablespoon of salt
1 large onion, peeled
1 clove of garlic, minced
3 teaspoons of black pepper
2 oranges, peeled and cut into 4 pieces
1/2 cup of orange gelatin
1/2 cup of red wine
Molho de laranja (Orange Glaze)
3 tablespoons of butter
The duck's cavity
3 tablespoons of Cognac
1 tablespoon of grated orange zest
3/4 teaspoon of minced garlic
2 tablespoons of flour
2 tablespoons of ketchup
1 tablet of chicken broth
1 pinch of black pepper
1 1/4 cups of mirepoix broth
1/3 cup of red wine
1/4 cup of orange gelatin
1/4 cup of orange juice
1 cup of peeled and segmented oranges
1 duck of approximately 2 1/2 kg (if frozen, thaw completely)
1 tablespoon of salt
1 large onion, peeled
1 clove of garlic, minced
3 teaspoons of black pepper
2 oranges, peeled and cut into 4 pieces
1/2 cup of orange gelatin
1/2 cup of red wine
Molho de laranja (Orange Glaze)
3 tablespoons of butter
The duck's cavity
3 tablespoons of Cognac
1 tablespoon of grated orange zest
3/4 teaspoon of minced garlic
2 tablespoons of flour
2 tablespoons of ketchup
1 tablet of chicken broth
1 pinch of black pepper
1 1/4 cups of mirepoix broth
1/3 cup of red wine
1/4 cup of orange gelatin
1/4 cup of orange juice
1 cup of peeled and segmented oranges
Remove the giblets and neck from the duck and reserve
Wash with plenty of running water and dry
Place the duck on a table, breast side down, and cut off the wingtips using a sharp scissors
Dust the cavity with 1/2 tablespoon of salt
Insert an onion into the neck, pull the skin over the breasts and pin with skewers
Stuff the cavity between the two thighs with garlic, black pepper, and oranges as indicated in the recipe
Close the cavity by pinning the skin with skewers
Tie the two thighs together with coarse twine and turn the wingtips down towards the body
Heat the oven
Place the duck in a shallow aluminum roasting pan, lightly greased
Pour 1/2 cup of red wine over the duck
If you can't get the necessary amount of broth, add more water to reach the correct measure
Reserve the broth, which will be used in preparing the glaze
Molho: brown the duck's cavity in 2 tablespoons of butter
Remove the skillet from the heat
Heat the Cognac separately, light it and pour over the skillet
Remove the duck, chop it coarsely and reserve
In the same skillet, sauté the orange zest and garlic for 3 minutes
Add the flour, chicken broth tablet, ketchup, and black pepper
Gradually add the mirepoix broth
Pour in the red wine, 1/4 cup of orange gelatin, and orange juice
Mix well
Let it simmer and cook slowly, stirring for 15 minutes
Add the chopped duck and orange pieces
Cook a little longer
Remove the roasting pan from the oven and spread 1/2 cup of orange gelatin over the duck
Baste with the remaining red wine and roast for another 10 minutes
Remove the skewers and twine
Place the duck on a platter and, using a sharp knife, cut each breast side into diagonal slices, as shown in the photo
Serve the slices of breast, thighs, and wings separately, separating the oranges that were placed inside the duck to add flavor
The glaze, which should be served hot at the table, is served over the pieces
If desired, you can roast two ducks at once, but there is no need to increase the recipe for the glaze
As a side dish, serve rice with sliced mushrooms sautéed in butter.
