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🍽️ Crispy Duck with Orange Stuffing

735 kcal · 30 min · 4 servings

Ingredients

• 1 duck (approx. 2.5 kg, ready for kitchen)
• 4 oranges
• 1 tbsp rosemary needles (chopped)
• 500 ml red wine
• salt
• pepper (from the mill)
• 1 untreated orange (juice and zest)
• 2 blood oranges
• 2 tsp sugar
• 1 tsp mustard

Instructions

1. 1. Rinse the duck thoroughly under running water.
2. 2. Pat the duck dry inside and out with kitchen paper.
3. 3. Rub the duck inside and out with salt and pepper.
4. 4. Peel three oranges with a sharp knife.
5. 5. Remove all white pith and membranes from the oranges.
6. 6. Stuff the prepared oranges inside the duck.
7. 7. Distribute the rosemary evenly inside the duck.
8. 8. Close the opening of the duck using toothpicks.
9. 9. Preheat the oven to 200 degrees Celsius.
10. 10. Place the duck breast-side down in a roasting pan.
11. 11. Pour 250 milliliters of red wine into the pan.
12. 12. Roast the duck for about 30 minutes in the preheated oven.
13. 13. Prick the skin occasionally while cooking to help it crisp up.
14. 14. Baste the duck regularly with the pan juices.
15. 15. Turn the duck over after 30 minutes.
16. 16. Pour the remaining red wine into the pan.
17. 17. Continue roasting the duck for another 60 minutes.
18. 18. Baste the duck frequently with the juices during this phase as well.
19. 19. Add a little more wine if necessary to prevent the pan from drying out.
20. 20. Slice the remaining orange into thin slices.
21. 21. Top the duck with the orange slices during the last 10 minutes of cooking.
22. 22. Peel the blood oranges thoroughly with a sharp knife.
23. 23. Remove all white parts from the fruit here as well.
24. 24. Carefully cut out the fillets along the membranes.
25. 25. Catch the juice released by the oranges.
26. 26. Squeeze the rest of the oranges to extract as much juice as possible.
27. 27. Take the finished duck out of the oven.
28. 28. Place the duck on a platter and keep it warm in the oven at 70 degrees.
29. 29. Degrease the pan juices.
30. 30. Deglaze the pan by loosening the stuck-on bits from the bottom.
31. 31. Pour the sauce into a small saucepan.
32. 32. Stir the orange zest and orange juice into the saucepan.
33. 33. Mix the mustard and sugar into the sauce.
34. 34. Let the sauce simmer for about 5 minutes.
35. 35. Strain the sauce through a fine sieve to smooth it out.
36. 36. Season the sauce to taste with salt and pepper at the end.
37. 37. Thicken the sauce with a teaspoon of cornstarch if necessary, if it is too thin.
38. 38. Fold the orange zest and fillets into the sauce.
39. 39. Let the flavors infuse in the sauce for a short time.
40. 40. Serve the sauce separately alongside the duck.

Nutrition per serving

• kcal: 735
• Protein: 48 g · Fett/Fat: 44 g · Carbs: 24 g