Roast Duck with Oranges and Citrus Sauce

Name: Roast Duck with Oranges and Citrus Sauce
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 portions
Ingredients: 1 pc duck; 3 pcs oranges; 1 pc onion; 1 teaspoon caraway; 2 tablespoons honey; 30 g butter; 200 ml poultry stock; salt; black pepper; 800 g red cabbage; 12 slices bread dumpling

Eduard LáskaBakedCzech Cuisine x se líbilo

Roast duck with oranges brings a citrus twist to the Czech Sunday classic. The bird is roasted slowly until tender, then brushed with honey and crisped up at high heat. The pan juices and fresh orange juice come together in a bright sweet and sour sauce that suits duck beautifully. With red cabbage and dumplings it makes a proper festive lunch.

Příprava: 30min

Vaření: 2h 30min

CELKOVÝ ČAS: 3h

Step by step process

Preparing and roasting the duck

1
Rinse the duck, pat it dry and salt it thoroughly inside and out, dust the cavity with caraway. Fill the cavity with one orange cut into quarters, peel and all, and the onion. Let it rest in the fridge, ideally overnight.
2
Place the duck breast side down in a roasting pan and pour in the stock. Roast covered at 150 °C for about 2 hours, basting with the rendered fat every half hour and turning it breast side up halfway through.
3
Mix the honey with the juice of half an orange and brush the duck with it. Uncover the pan, raise the temperature to 190 °C and roast for another 20 to 25 minutes, until the skin turns golden and crisp.

Citrus sauce and serving

4
Take the duck out of the pan and let it rest. Pour off the excess fat from the pan juices, transfer the rest to a small saucepan and add the juice squeezed from the remaining oranges.
5
Let the sauce reduce over low heat for about 10 minutes, until it thickens. Take it off the heat, whisk in the butter and season with salt, pepper and perhaps a teaspoon of honey.
6
Carve the duck, pour over the citrus sauce and garnish with slices of fresh orange. Serve with braised red cabbage and bread dumplings.