RECIPES OF CARLETTA
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DUCK ORANGE Ingredients: 4 people 1 duck 1, 5 KG, 2 oranges, 1
lemon, flavors (onion, celery, carrot, bay leaves), 1 cup of broth, ¼ of
glass of cognac Preparation: Season the duck with salt and
pepper both internally and externally, scrub the skin with garlic and spray
the cavities with cognac. Pricking the skin and fill it with the flavors. You
bake in a hot oven, about 230°C for approximately 50 min for every kilogram.
Halfway through the cooking duck is sprayed with cognac and add the juice of
1 orange and ½ lemon. During the cooking are preparing separately the "julienne"
of Orange that it will blanch to eliminate the bitterness of the skin and a
caramel very light composed from 2 tablespoons sugar and 2 tablespoons of
water. At the end of cooking flam abundantly the duck, you cut in pieces and
keep them warm. Remove the fund of cooking and diluted with the broth, the
juice of one orange, ½ lemon and the caramel. It restricts the sauce until about
the half, add the orange “julienne” and flam it with cognac, then pour on
duck pieces. |
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