1. For the duck: 2. Preheat the oven to 150 ° C. 3. Peel and thinly slice the shallots. Peel and roughly slice the carrot, then put in a baking dish (that can contain the whole duck) with the shallots, bay leaf and rosemary. 4. Wash the inside and outside of the duck, wipe well, then rub with salt and pepper. Heat the olive oil in a large saucepan and brown the duck on all sides until it turns golden brown. 5. Place the duck over the vegetables and sprinkle with orange juice (200ml) and chicken broth. Cook the duck in the oven at medium height for about 2 hours, basting with the cooking juice every 20 minutes. . 6. Keep the duck warm in the oven at 100 ° C if needed. 7. For the sauce: 8. 45 minutes before the duck is done cooking in the oven, start by taking some cooking juice from the baking dish for the sauce. . 9. Caramelize the sugar in a saucepan over medium heat. Deglaze with orange juice (200ml) and cooking juice, add the white balsamic vinegar, then reduce the sauce in half for about 30 minutes, without covering the sauce pan. Add in salt and pepper to taste. Mix the cornflour with a little bit of cold water and add to the sauce. 10. Wash the orange in hot water, wipe it and remove the zest in thin strips with a zest knife (a standard knife will do great too). Blanch the orange zest in the boiling water for about 1 minute, pour into a colander and let it drip. 11. Carefully peel the two oranges, then cut fillets (medium thick) by removing skin and seeds. 12. Finally, filter the sauce with a colander, add the fillets and orange zest, then serve immediately with the duck. ---------------------------------------------------------------------------
Nutrition
Ingredients
