Duck a l'Orange

Ingredients for Duck a l'Orange

• 1 colher de sopa de sal kosher

• 1 colher de chá de coentro em pó

• 1/2 colher de chá de cominho em pó

• 1 colher de chá de pimenta preta

• 1 (5- to 6-lb) Long Island duck (also called Pekin)

• 1 juice orange, halved

• 4 ramos de tomilho fresco

• 4 fresh marjoram sprigs

• 2 ramos de salsa crespa fresca

• 1 small onion, cut into 8 wedges

• 120ml de vinho branco seco

• 120ml duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth

• 1/2 carrot

• 1/2 celery rib

• 80ml de açúcar

• 80ml fresh orange juice (from 1 to 2 oranges)

• 2 colheres de sopa de vinagre de vinho branco

• 1/8 colher de chá de sal

• 2 to 60ml duck or chicken stock or reduced-sodium chicken broth

• 1 colher de sopa de manteiga sem sal, amolecida

• 1 colher de sopa de farinha de trigo

• 1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler

• 1 13- by 9-inch flameproof roasting pan

• um termômetro de leitura instantânea

• a 13- by 9-inch flameproof roasting pan

Put oven rack in middle position and preheat oven to 246°C.

Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.

Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside.

Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.

Pour wine mixture into roasting pan and reduce oven temperature to 177°C. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 77°C, 1 to 1 1/4 hours more. Turn on grill and grill duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.

Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.

While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.

Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 240ml liquid.

Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.

Available at D'Artagnan (800-327-8246).

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.