Скачать или смотреть Easy Duck À L'Orange Oven Roasted

Golden, crispy-skinned Duck à l'Orange with a bright orange glaze and glossy pan sauce—French elegance made easy in the oven.
Duck à l'Orange (Oven-Roasted)
Ingredients:
1 whole duck (about 2.0–2.5 kg)
Salt and freshly ground black pepper
Zest and juice of 2 oranges
1 cup duck or chicken stock
1/4 cup dry white wine (optional)
2 tablespoons honey
2 garlic cloves, crushed (optional)
Fresh thyme sprigs (optional)
1 tablespoon olive oil
2 tablespoons unsalted butter
Instructions:
1) Preheat the oven to 220°C (425°F).
2) Rinse the duck and pat completely dry; remove any giblets from the cavity.
3) Score the skin in a shallow crisscross pattern, taking care not to cut into the meat.
4) Season the duck generously inside and out with salt and freshly ground black pepper.
5) Rub the skin with olive oil; tuck garlic and thyme into the cavity if using.
6) Roast breast side up for 20–25 minutes to begin crisping the skin and rendering fat.
7) Reduce the oven to 180°C (350°F) and continue roasting until the duck reaches 74°C (165°F) and the juices run clear, about 60–75 minutes total.
8) Meanwhile, simmer the orange juice, zest, stock, honey, and white wine (if using) until reduced to a glossy syrup; off heat, whisk in the butter.
9) Let the duck rest 10–15 minutes; skim excess fat from the pan and brush the glaze over the skin.
10) Carve and serve with the remaining glaze. Enjoy this French classic with friends and family!
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