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🍽️ Crispy Duck with Orange Sauce

867 kcal · 30 min · 4 servings

Ingredients

• 2 sour apples
• 2 tbsp lemon juice
• 2 thyme sprigs
• 1 rosemary sprig
• 8 unpeeled oranges
• 80 g ground almond kernels
• 0.5 tsp ground allspice
• salt
• pepper (freshly ground)
• 1 duck ready for cooking (approx. 2 kg)
• 300 ml poultry stock (jar)
• 2 tbsp honey
• 40 ml orange liqueur

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the apples, peel them, and remove the core.
3. 3. Cut the apples into small cubes.
4. 4. Drizzle the apple cubes with lemon juice.
5. 5. Wash the thyme and rosemary sprigs and shake them dry.
6. 6. Pluck the leaves off the sprigs.
7. 7. Remove the segments from two oranges.
8. 8. Mix the orange segments into the apples.
9. 9. Stir the ground almonds and allspice into the apple mixture.
10. 10. Season the filling with salt and pepper.
11. 11. Wash the duck and pat it dry inside and out.
12. 12. Rub the duck inside and out with salt and pepper.
13. 13. Stuff the apple mixture into the duck's cavity.
14. 14. Close the cavity with kitchen twine.
15. 15. Poke the duck under the wings with a sharp object.
16. 16. Place the duck breast-side down in a roasting pan.
17. 17. Pour 200 milliliters of hot water into the roasting pan.
18. 18. Cook the duck in the preheated oven for one and a half hours.
19. 19. Baste the duck with poultry stock in between.
20. 20. Peel five oranges with a sharp knife.
21. 21. Segment the peeled oranges.
22. 22. Wash the last orange thoroughly with hot water.
23. 23. Remove the peel of the orange using a zester.
24. 24. Squeeze the juice from the orange.
25. 25. Turn the duck over after the first cooking period.
26. 26. Add the orange segments, juice, and zest to the duck.
27. 27. Cook the duck for another thirty minutes.
28. 28. Baste the duck repeatedly with the stock.
29. 29. Continue cooking until the skin is crispy.
30. 30. Remove the duck from the oven when cooking is finished.
31. 31. Place the duck on a rack.
32. 32. Brush the duck with honey.
33. 33. Let the duck rest in the turned-off oven for fifteen minutes.
34. 34. Remove the orange segments from the sauce.
35. 35. Defat the sauce.
36. 36. Strain the sauce through a fine-mesh sieve.
37. 37. Bring the sauce to a boil.
38. 38. Stir the orange liqueur into the sauce.
39. 39. Season the sauce to taste.
40. 40. Thicken the sauce if desired.
41. 41. Return the orange segments to the sauce.
42. 42. Serve the duck in a roasting pan.
43. 43. Pour the sauce over the duck.
44. 44. Serve the dish hot.

Nutrition per serving

• kcal: 867
• Protein: 54 g · Fett/Fat: 53 g · Carbs: 38 g