Duck à l’orange
Serves approx. 4
1 duck (2 kg)
Salt, pepper and chopped thyme
3 oranges, peeled and chopped
2 apples, peeled and diced
1 bay leaf
125 ml white wine
350 ml chicken stock (instant)
125 ml orange juice
Cornflour
To decorate:
1 orange, unpeeled and thinly sliced
Method
1. Wash the duck, pat dry and season
with salt, pepper and thyme. Place the
oranges and apples inside the duck
cavity together with the bay leaf.
2. Place breast side down in a roasting
pan, and roast uncovered. Turn halfway
through cooking, add a little wine and
stock, and continue to roast.
3. Transfer the duck to a serving dish.
Deglaze the roasting juices with wine,
stock and orange juice, and thicken
with cornflour.
4. Carve the duck into portions. Garnish
with slices of orange, and serve with
the sauce.
Settings
Automatic programmes \ Poultry \
Duck \ 1.5 kg - 2.5 kg
Duration: Approx. 70 minutes
MW + Fan plus
Power level/temperature: 150 W +
180 °C
Shelf level: 1
Duration: 60–80 minutes
Conventional heat
Temperature: 180–200 °C
Shelf level: 1
Duration: 90–110 minutes
Core temperature when using the food:
85–90 °C
Poultry recipes
181
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