5 Hours – Orange Duck

Summary

Ingredients

• 1 large duck (approx. 3 kg barbarian duck), ready to roast
• 5 orange (s)
• 1 orange (organic)
• 1 lemon (organic)
• 1 onion (s), peeled
• 3 clove (s)
• 1 piece (s) ginger, fresh, peeled, sliced
• 4 tablespoon jam (orange jam)
• Butter, soft
• salt and pepper
• 1 tablespoon honey, warmed

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Instructions

1. We need a large casserole dish made of ceramic (not metal). A suitable sized piece of microwave foil (to cover the duck). This film is heat-resistant up to 160 ° C.
2. Butter the shape. Rub the duck inside and out with enough salt and pepper. If the innards are still there, clean them and put them in the mold - except for the liver, which we also prepare. Soak them in a little red or port wine (2 tablespoons each is sufficient) until they are ready to use.
3. Preheat the oven to 120 ° C (top / bottom heat). Squeeze 3 of the 5 oranges and the organic lemon and pour this juice into the mold. In addition, the zest of the organic orange and the organic lemon. Add 2 - 3 tablespoons of this juice mixture to the duck. Likewise, the onion peppered with cloves and the already grated organic orange (without the white), along with half of the ginger.
4. Stick the duck at the belly opening (roulade needles or similar). Now add the orange jam and the 2nd half of the ginger to the rest of the juice in the mold. The duck now also comes in there. Cover the duck in the mold with the microwave foil so that the mold is completely closed. The foil must lie well on all edges (tip: moisten the edges a little beforehand).
5. Put it in the oven and simply forget it for the next 4 1/2 hours. Then take out the mold and remove the microwave foil. Switch on the grill function (220 ° C) on the oven.
6. Until the oven is hot enough, as much as possible skim off the duck fat from the pan (this easily produces around 400 - 500 ml). We put that in a glass and have a delicious orange and duck lard.
7. Dry the liver (kitchen paper) and place on a folded piece of aluminum foil or similar. Pour one tablespoon of the duck fat over it and place in the oven next to the dish with the duck to grill over. When grilling over, make sure that nothing burns. The liver must be salted and peppered well before the duck is out of the oven, the foie gras only then.
8. Also take the duck out and place it on the serving dish, decorated with orange slices (without peel and whites) from the remaining 2 oranges. Put the oven back in the switched-off oven with the oven door open.
9. Then pour the brew from the mold through a fine sieve, degrease further if necessary. Serve the orange duck. Drizzle a little of the brew over the orange slices. Serve the rest of the brew separately.
10. The duck is so tender that you can cut it with a spoon, but the skin is crispy. Since nobody has to gnaw at the bones, you can later boil the carcasses with just under 1 liter of water and some vegetables to make a duck bouillon.

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