home Culinary recipes Meat dishes Duck Caramelized duck in apples and oranges from Valentino Bontempi

Caramelized duck in apples and oranges from Valentino Bontempi

Caramelized duck in apples and oranges from Valentino Bontempi

Category: Meat dishes
Kitchen: italian
Caramelized duck in apples and oranges from Valentino Bontempi

Ingredients

duck (Indo-duck) 1 PC
orange 2 pcs
apple green 3 pcs
cinnamon 1 stick
brandy (cognac, whiskey) 50 ml
celery 1 stem
carrot 1 PC
butter 50 g
vegetable broth (water) 500 ml
honey 4 tbsp. l.
ketchup 4 tbsp. l.
pink pepper
olive oil
salt pepper

Cooking method

  • Process the duck (I have an Indo-duck, it is less fatty and more meaty). If there are under-plucked feathers, then be sure to pluck, singe and rinse the duck well. Pat dry with paper towels and rub (outside and inside) with a mixture of salt and freshly ground black pepper.
  • Cut the apples and oranges into quarters and set aside one quarter of the orange. Stuff the duck with apples, oranges and a cinnamon stick, sew up the gut.
  • Cut carrots and celery into slices.
  • Put a frying pan on the fire (in my case, a duck, since there was no suitable frying pan), grease with olive oil and melt the butter. Place the duck and fry over medium heat, turning for 8-10 minutes, then add carrots with celery, pour in brandy (I have whiskey) and vegetable broth. Bake in the oven at 200 C for about 2 hours, periodically pouring broth over it.
  • When the duck is ready (it will be soft and no liquid will come out when punctured with a toothpick), remove it from the oven, remove the vegetables and drain the sauce.
  • In a plate or bowl, mix the juice, honey and ketchup squeezed from a quarter of an orange, add a little ground pink pepper. Grease the duck with this mixture and return to the oven for another 20 minutes, periodically smearing with sauce at a temperature of 160 C (I smeared it only once), bake for the last 5 minutes at 180 C.

The dish is designed for

1 PC

Time for preparing:

2 hours 40 minutes

Cooking program:

oven

Note

Recipe from the book of Valentino Bontempi "Encyclopedia of Italian cuisine". Initially, I did not intend to upload the recipe, therefore the photos are the same, but the duck turned out to be just excellent, so I decided to share the recipe. Usually I cook duck for Christmas and sometimes for birthday, I did it many times with apples, but this recipe tastes very different from the usual one. I would be glad if it is useful to someone!

please
Wow, still delicious!
Rada-dms
Oh what recipes today! I went to read it!
julia007
Rada-dms, please, Thank you very much! The duck is wonderful, the recipe must be liked!
Marunichka
Yulichka, since you have cooked more than once, tell me whether weasel, if you make this recipe in chicken? My son doesn't eat platypuses. And the recipe is super !!!! I would like to join him ...... HAPPY NEW YEAR EVERYONE !!!!
julia007
Marunichka, LarissaOf course, you can do that, but the taste will be different, since the meat and skin of the duck (Indo-duck) are very different from the chicken skin. If you still cook with chicken, then reduce the baking time by an hour. Alternatively, you can make a turkey, I think it will be very tasty.

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