Duck in Orange-honey-ginger Sauce
by Editorial Staff
Summary
| Prep Time | 2 hrs 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 duck (s)
- 2 tablespoon honey
- Orange (s), the juice from it
- salt and pepper
- 250 ml meat broth
- 125 ml white wine
- 0.25 teaspoon ¼ ginger powder
For the sauce:
- 80 g suar
- 2 ½ orange (s), the juice from it
- 1 lemon (s), add the juice from it
- 2 teaspoons cornstarch
- 2 tablespoon Grand Marnier
For decoration:
- Orange (s) in strips and columns
Print Recipe
Pin Recipe Instructions
- Wash the duck thoroughly inside and out and pat dry with kitchen paper. Mix the honey, orange juice, salt and pepper, brush the duck with it and place in a roaster. Mix the stock, wine and ginger powder and add. Put the duck in an oven preheated to 200 degrees and fry for about 2 hours. Take out of the roaster and keep warm. Scoop the fat off the meat stock.
- For the sauce, let the sugar turn light brown in a heated saucepan, deglaze with the orange and lemon juice, mix with the roast stock, bring to the boil and thicken with the mixed cornstarch. Finally, season with Grand-Marnier to taste. Place the duck on a preheated platter, pour a little sauce over it and garnish with orange peel strips and wedges.
- Fresh figs go well with it!
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