Pato a la Naranja
Juicy duck glazed with an intense and aromatic orange sauce. An elegant classic.
110 min4 servingsFrench
1063kcal / serving
48.9 gprotein
40.5 gcarbs
77 gfat
Ingredients
- 1 kg Whole duck
- 4 Oranges
- 100 g Granulated sugar
- 50 ml Red wine vinegar
- 200 ml Chicken broth
- 2 tablespoons Neutral vegetable oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 Cinnamon stick
- 2 Whole cloves
Directions
- Preheat the oven to 180°C (350°F). Season the duck (approx. 1.5-2 kg) inside and out with salt and pepper. Prick the skin to facilitate fat drainage and place it in a roasting pan, breast side up.
- Roast the duck for 1.5-2 hours, periodically removing excess fat from the pan. The skin should be golden and crispy, and the internal temperature should reach 75°C (165°F).
- For the sauce: squeeze the juice of 3 oranges. In a saucepan, combine the orange juice, 100g sugar, 50ml red wine vinegar, 200ml chicken broth, 1 cinnamon stick, and 2 whole cloves. Cook over medium heat until boiling, then reduce heat and simmer for 15-20 minutes until thickened.
- Remove the cinnamon stick and cloves from the sauce. Carve the rested duck and spoon the hot sauce over the portions. Garnish with fresh orange segments.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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