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🍽️ Crispy Duck with Orange Sauce and Brussels Sprouts

970 kcal · 30 min · 4 servings

Ingredients

• 1 duck (2 kg)
• 4 tbsp oil
• 0.5 l orange juice
• 3 tbsp orange liqueur
• 1 tbsp honey
• 100 g butter
• 2 unpeeled oranges
• 500 g Brussels sprouts
• 400 g celery stalks
• 100 g pine nuts
• 100 ml water
• salt
• pepper

Instructions

1. 1. Rinse the duck thoroughly.
2. 2. Pat the bird completely dry with a kitchen towel.
3. 3. Heat some oil in a large roasting pan.
4. 4. Brown the duck on all sides.
5. 5. Place the roasting pan in the preheated oven at 225 degrees Celsius for 15 minutes.
6. 6. Mix orange juice, orange liqueur, and honey in a small bowl.
7. 7. Pour the orange mixture evenly over the meat.
8. 8. Reduce the oven temperature to 180 degrees Celsius.
9. 9. Roast the duck for another 45 minutes.
10. 10. Baste the meat with the pan juices every 10 minutes.
11. 11. Remove the duck from the oven after cooking.
12. 12. Keep the duck warm, but uncovered, to keep the skin crispy.
13. 13. Pour the sauce through a fine sieve into a pot.
14. 14. Remove the fat floating on the surface.
15. 15. Boil the liquid until it has reduced by half.
16. 16. Stir in small pieces of cold butter into the sauce.
17. 17. Season the sauce with salt and pepper to taste.
18. 18. Trim the stems from the Brussels sprouts and wash them.
19. 19. Wash the celery stalks as well.
20. 20. Simmer the Brussels sprouts in a little water for 5 minutes.
21. 21. Cut the celery diagonally into bite-sized pieces.
22. 22. Add the celery to the Brussels sprouts.
23. 23. Cook the vegetables for another 15 minutes.
24. 24. Fry the pine nuts in a little butter until golden brown.
25. 25. Drain the cooked vegetables.
26. 26. Let the vegetables drip dry.
27. 27. Season the vegetables with salt and pepper.
28. 28. Sprinkle the finished dish with the roasted pine nuts.

Nutrition per serving

• kcal: 970
• Protein: 55 g · Fett/Fat: 73 g · Carbs: 22 g