Duck with oranges

Duck with oranges
Category: Meat dishes
Ingredients
Duck boneless in portions (6) 1
Oranges 4-5
seasoning for poultry ...
salt ....
water ~ 100-120-150gr
Cooking method

Simple and delicious.
We lay a layer of orange circles (thickness 05-0.7 cm)
A layer of duck pieces rubbed with spices and salt.
Another layer of oranges, another duck, top layer of oranges.
We withstand the night in the cold, add 100 grams of water.
Stew program for 3 hours, if cooked in a multicooker.
It is quite possible on a gas or electric stove in a pot with a thick bottom.
They ate with rice, poured juice from the bottom of the pot.
The smell is breathtaking while stewing and when on the plate.

The dish is designed for 6 servings from one duck
Cooking time: 3-3.5 hours
Note
No photo, it was already dark when it was necessary to take pictures.
In the finished dish, the oranges are no longer whole circles.
But it is very tasty, I will repeat this dish as soon as the duck appears in the house.

Orange cupcake (natapit)

Orange muffin in chocolate-caramel glaze (MariS)

Orange bread with poppy seeds (bread maker) (IriKa)

Orange Angel Biscuit (Bomann KM 398 CB Kitchen Processor) (ang-kay)

Orange pie "Smell of Christmas" (multicooker Brand 37501) (Psichika)

Orange liqueur (Omela)

Orange crème brulee (Twist)

Orange cupcake (Alexandra)

My. Took away

My. Took away

: Friends: You won't regret it if you cook it.
The dish is worth your attention, IMHO.

I often make chicken with oranges. Like.
And the duck will be twice as tasty

I often make chicken with oranges. Like. And the duck will be twice as tasty

I don't like chicken, I cook, of course, when there is nothing else. We used to have cheap ducks and there were plenty of them in the shops. And the last decade has disappeared somewhere and the price has increased ten times and appear for Catholic Christmas, and then disappear again. This time I bought a beautiful duck that was not frozen, although it is usually imported frozen into a stone, it is not known how long they lay like that.

Interested in the recipe, but cut off the peel from the oranges, use only the pulp?

and a peel from oranges

She only cut off the hat and the ass and threw it away, cut the rest into circles with zest all together. Circles as on your avatar. In the finished dish, the orange peel combined with it, soaked in the duck, everything became friends and complemented each other.

[DonnaRosa]

DonnaRosahow delicious it is even to read! Tell me, which spices are better to use for duck?

[DonnaRosa]

DonnaRosahow delicious it is even to read! Say ah which spices are best for duck?

I freed the duck from bones and skin, although I regret that I skinned it, I will leave it next time. Grated with a mixture of peppers, salt and sprinkled with ground sweet red paprika. I cut off the roof and butts from the oranges, cut them with wheels 0.8 thick, laid them in layers, alternately oranges-meat-oranges-meat-oranges, put them out in the cold overnight. The next day, she poured 100-120 grams of water, turned on the stewing program for 3.5 hours, but 3 was enough. I cooked round rice separately, used it as a side dish, put the duck with oranges on the rice.

You can rub with what you usually like to rub a bird with.

[DonnaRosa]

DonnaRosa, Thank you so much! I will definitely do it. I want it already!

[DonnaRosa]

DonnaRosa, Thank you so much! I will definitely do it. I want it already!

: friends: Very easy to cook, without much effort and hassle.

[DonnaRosa]

DonnaRosa,
You need to cook such a duck in a slow cooker (if you can buy a duck fillet).
And the dish is probably not greasy, since there is no skin and fat?

[brendabaker]

brendabakerI will repeat, I will not take off all the skin, my duck was not particularly oily, in vain I had degreased it so mercilessly.

Many thanks to the author for the recipe. I cooked in a pressure cooker. Didn't even leave it in the cold overnight. I just cut the oranges, my husband chopped the duck into large pieces, straight with bones and skin. and then everything is according to the recipe. sprinkled the pieces with salt and seasoning for chicken (my daughter recently brought it from Georgia). I laid it out in layers and added one multi-glass of water and stew for 1.5 hours. It turned out to be a breathtaking duck. Delicate, delicious, and most importantly not dry !!! and you do not need to constantly pour the sauce.