Anatra all'arancia
Orange-flavored duck
zoon »
- 1 1,5kg (3.3 pounds) whole duck
- 3 tablespoons extra virgin olive oil
- 250ml (8 1/2 fluid ounces- 1 cup) dry white wine
- 3 oranges
- Salt
- Time:
preparation: 20 minutes
cooking: 70 to 80 minutes
total: 100 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 388 (kCal) 20 % GDA (*) - 1623 (kJ)
Protein: 42.9 (g) 86 % GDA
Total fat: 23.1 (g) 34 % GDA
Total carbohydrate: 2.5 (g) 1 % GDA
Sugars: 2.5 (g) 3 % GDA
Many people think this recipe is from France. It's not true! Catherine de' Medici, born in Florence in 1519, bride of Henry II de Valois and mother of two French kings (Henry III and Charles IX) introduced haute cuisine into the court of France from her Florence. Among her recipes there was this one too!
Take away the fat you can see from your duck and wash. Season with salt the inside of the duck. Put in a saucepan with olive oil and
brown all over. Then add wine and some water; cook, covered, slowly for about 45-60 minutes, according to the duck size. Season with salt.
Meanwhile peel an orange and, with a little sharp knife, eliminate all trace of the white pith.
Cut into little strips and boil for some minutes. Drain very well. Squeeze the other 2 oranges and add their juice to the duck with the
boiled little strips.
Let it simmer until well reduced. Serve hot .
What's the right wine ?
Our suggestion is: Italian Prosecco or an Italian sparkling Wine.
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The author Loretta Sebastiani lives in Italy (IT)
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