🍽️ Honey-Rosemary Duck with Oranges and Onions

Name: Honey-Rosemary Duck with Oranges and Onions
Total time: 30 min
Yield: 4 servings
Ingredients: 3 kg Duck (2 Ducks); Salt; 2 Chili peppers; 4 Garlic cloves; 2 Sprigs Rosemary; 6 tbsp Mustard (medium hot); 6 tbsp Tomato paste; 230 g Honey; 100 ml Orange juice; White pepper (freshly ground); 1 tsp Paprika powder (rose hot); 900 g Red onions; 2 Large organic Oranges; Oregano; Sage; 400 ml Vegetable broth

2034 kcal · 30 min · 4 servings

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Ingredients

3 kg Duck (2 Ducks)
Salt
2 Chili peppers
4 Garlic cloves
2 Sprigs Rosemary
6 tbsp Mustard (medium hot)
6 tbsp Tomato paste
230 g Honey
100 ml Orange juice
White pepper (freshly ground)
1 tsp Paprika powder (rose hot)
900 g Red onions
2 Large organic Oranges
Oregano
Sage
400 ml Vegetable broth

Instructions

1. Preheat the oven to 180 degrees Celsius.
2. Wash the ducks thoroughly inside and out.
3. Cut off the pointed rear part and the wing tips.
4. Season the ducks with salt.
5. Place the ducks on a baking sheet.
6. Roast the ducks in the preheated oven on the second rack from the bottom for about 2 hours.
7. Wash the chili pepper.
8. Cut the chili pepper lengthwise.
9. Remove the seeds from the chili pepper.
10. Remove the white inner membrane of the chili pepper.
11. Finely dice the chili pepper.
12. Peel the garlic.
13. Roughly chop the garlic.
14. Wash the rosemary.
15. Shake the rosemary dry.
16. Strip the rosemary needles.
17. Finely chop the rosemary needles.
18. Mix the rosemary with mustard.
19. Mix the mixture with tomato paste.
20. Mix the mixture with 200 grams of honey.
21. Mix the mixture with orange juice.
22. Season the marinade with salt and pepper.
23. Mix the remaining honey with paprika powder.
24. Peel the onions.
25. Halve the onions crosswise.
26. Rinse the oranges with hot water.
27. Dry the oranges thoroughly.
28. Quarter the oranges.
29. Remove the seeds from the oranges.
30. Wash the oregano and sage.
31. Shake the herbs dry.
32. Roughly chop the oregano and sage.
33. After about 1 hour of cooking time, carefully pour all the duck fat into a pot.
34. Dispose of the cooled fat.
35. Place the onions with the ducks.
36. Pour broth over the ducks.
37. Continue to cook the ducks.
38. After 35 minutes, pour the honey sauce over the ducks.
39. Place the oranges with the ducks.
40. Brush the ducks with the paprika honey.
41. Cover the areas of the ducks turning dark from honey with aluminum foil.
42. Mix the herbs into the ducks.
43. Serve the ducks.
44. Serve roasted potatoes with sage on the side.

Nutrition per serving

kcal: 2034
Protein: 143 g · Fett/Fat: 131 g · Carbs: 71 g