Duck in oranges

Preheat the oven to 180 degrees. While the roast duck can be prepared additives. Duck dry, cut their surface skin on the chest with a knife, pour the fish sauce (2 tablespoons pour in, 3 on top), lubricate with salt, pepper, grated ginger, chili flakes. To measure put chopped into pieces 1 orange (along with peel), anise and lemon grass press branch. Duck lay on the grid in brytfance, breasts up (skin nicked up), wings shield piece of aluminum foil. Put in the oven and bake for 1 hour. Remove the duck, do not turn off the oven. Remove the duck from the grid (you can eg. put on the rubber gloves), pour the melted fat into a saucepan. Place the duck back in brytfance, on a wire rack, remove the foil from the wings, pour the orange juice and put back in the oven. Bake for 1 hour. At this time, duck glaze (3 times) resulting in brytfance juice + a few tablespoons of previuosly taken fat (clear). After two hours of cooking duck remove (do not turn off the oven), remove the grille and insert it back into the pan, this time without the grille. Again, as previously pour into the pan add fresh orange particles insert back into the oven bake for 1 hour. When the top of the duck is already well toasted you can place on top of it a piece of aluminum foil. During 3 hour of baking the duck also pour 3 - 4 times with pan juice + a few tablespoons of rendered fat clear. Add another 20 - 25 minutes of baking. The rest of the fat can be used to fry the potatoes. Remove the duck from the oven and place on a platter, let stand for 10 minutes to allow the meat rested, wrap baked oranges and / or fresh, pour the sauce from the pan and serve. Cut the duck with special poultry shears.
Ingredients:
- 1 duck weighing 2.5 kg *, may be frozen
- 5 tablespoons fish sauce
- about 1/2 tablespoons of sea salt
- 1/2 tablespoons freshly ground black pepper
- 50 grams of ginger, peeled and finely grated
- 1 teaspoon chili flakes (or chili powder or cayenne pepper)
- 5 star anise
- 2 fresh oranges + possibly for additional decoration
- 1 sprig of lemon grass
- 1 cup of orange juice
Restauracja PROPAGO S.C.

The recipe is from:
Restauracja PROPAGO S.C.
ul. Leśnej Polany 8a
05-462 Malcanów
Poland

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