Anatra all'arancia
gourmet
Preparation time
30 minutiDifficulty
DifficileCooking time
2 oreServings
8Riposo
10 minutiIl contrasto tra la dolcezza della glassa e la succosità della carne, unito al tocco fresco e acidulo degli agrumi, trasforma questa anatra arrosto in un’esperienza culinaria perfetta per le feste.
Ingredients
- Duck2 Kg
- Orange juice200 ml
- Honey100 g
- Butter50 g
- Garlic4 cloves
- Reinette apples2 u (300 g)
- Balsamic vinegar2 tablespoons
- Oranges2 u (300 g)
- Soy sauce1 tablespoon
- Lemon1 u (85 g)
- Ginger1 teaspoon
- Rosemaryto taste
- Coarse saltto taste
Procedure
0. Cleaning: If the duck isn't already cleaned, remove the innards and rinse thoroughly under cold running water. Pat dry with paper towels.
1. Scoring: Using a sharp knife, make shallow incisions in the duck's skin, especially around the breast and thigh areas. This helps release excess fat during cooking, resulting in a crispy skin.
2. Internal marinade: Stuff the duck cavity with half a sliced orange, a lemon wedge, the crushed garlic cloves, and the thyme and rosemary sprigs. Tie the legs with kitchen twine.
3. Preheat the oven to 200°C in static mode.
4. Preheat a roasting pan: Place the duck on the rack inside a roasting pan, breast-side up. Season generously with salt and pepper.
5. First cooking: Cook for 20 minutes at 200°C to seal the skin and begin to render the fat.
6. Reduce heat: Reduce the oven to 180°C and cook for about 1 hour and 30 minutes, basting the duck with its juices every 20 minutes. Use a meat thermometer: the internal temperature should reach 75°C in the thickest part of the thigh.
7. Glaze: In a saucepan, combine the orange juice, honey, balsamic vinegar, ginger, and soy sauce. Bring to a boil and reduce until syrupy (about 10 minutes).
8. Glaze during cooking: During the last 20 minutes of cooking, brush the duck with glaze every 5 minutes to create a caramelized crust.
9. Grilled Citrus Fruits: Cut an orange and a lemon in half, sprinkle them with sugar, and grill them in a hot nonstick pan until caramelized.
10. Roasted Apples: Add whole apples to the pan during the last 30 minutes of cooking the duck, basting them with the cooking juices.
11. Resting: Let the duck rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat.
12. Plating: Place the duck on a serving platter, surrounding it with the roasted apples and grilled citrus. Garnish with lettuce leaves and sprinkle lightly with freshly ground black pepper.
13. Tip: For even crispier skin, brush the duck with melted butter before baking. If excessive fat is released, skim it off the pan to prevent burning. Serve the duck with a reduction of the remaining glaze and a side of roasted potatoes or steamed vegetables.
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Creation date Nov 16, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.