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ROAST DUCK WITH ORANGE

One of the attractions of this meal is its practical preparation. This is a delicious dish, these ingredients are easy to find. Everything can be prepared the day before and the citrus wheels must be left in the fridge overnight.

Try new things and new recipes make a fun and delicious journey.

INGREDIENTS:

For aromatics:

1 large carrot, scrubbed and cut into thirds1 large rib celery with leaves attached, scrubbed and cut into thirds1/2 small bulb fresh fennel, rinsed and cut into quarters1 small onion unpeeled, quartered1 shallot unpeeled, quartered2 cloves garlic unpeeled and smashed2 clementine oranges washed and quartered

Place all above ingredients in the bottom of a roasting pan. Cover with a wire roasting rack.

For duck (initial roasting):

One  - 4-pound to 5-pound  -  duck2 tablespoons kosher salt1 1/2 tablespoons freshly ground black pepper1 clementine orange washed and quarteredTwo sprigs fresh rosemary3 sprigs fresh thyme

INSTRUCTIONS:

• Preheat oven to 350 F or 177 C. Discard the packet of giblets if it accompanied the duck. Using a straight pin or sharp tip of a paring knife, carefully prick the duck skin all over the duck.

• Note: do not pierce the flesh. Piercing the flesh will leave you with a very dried out duck.

• Rub the duck with salt and pepper on all sides, then stuff cavity with orange quarters, rosemary and thyme. Place the seasoned duck on top of the wire rack in the roasting pan. Roast for 1 hour, basting with the rendered fat. Remove roasting pan from oven and remove duck from pan.

For gravy (initial steps):

1/4 cup of dry white wine 1 quart chicken stock

• Transfer aromatics in the bottom of the roasting pan to a large saucepan. Place the roasting pan on the stove top over medium-high heat, then deglaze the pan with wine, stirring and scraping the bottom to release the browned bits, about 10 minutes.

• Pour the deglazing liquid into the saucepan with the aromatics. Cover with chicken stock and set over a burner to simmer while the duck continues to roast.

For duck (final roasting):

• Return the grilled duck to the pan and continue roasting, basting with fat and storing 1/3 cup for the roasted potatoes to give it a lot of flavor and to accompany the duck.

• Roast until the legs move freely from the body and the inside temperature inside the thigh is 180 F or 82 C when measured with a food thermometer. Remove the duck from a plate to rest for about 15 minutes.

For gravy (to finish) and to serve duck:

2 tablespoons cornstarch1/2 cup cold water

• When duck is finished roasting and is resting, add cornstarch and water to a mug, stirring with a fork until smooth and lump free. Strain the contents of the saucepan through a strainer and into a large bowl, removing aromatics and leaving only liquid. Discard aromatics. Return liquid to saucepan and bring to a boil. Add smooth cornstarch liquid and stir until thickened.

• After duck has rested, remove aromatics from cavity and slice as you would a roast chicken or turkey or use tongs to pull meat from the bone. Serve duck with gravy. 

This dish is very tasty, full of energy in winter and full of delicious flavour to start a new year.Now your dishes is ready.Enjoy it.

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