Summary

Ingredients

• 1 ½ kg duck (ready-to-cook duck)
• salt
• Black pepper from the mill
• 1 kg orange (s), untreated
• 250 grams sugar
• 100 ml vinegar, (good wine vinegar)
• 5 cl Armagnac

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Instructions

1. Preheat the oven to 250 ° (gas mark 5). Wash the duck inside and out, pat dry. Salt, pepper. Fry in an ovenproof dish for about 30 minutes until crispy brown. Turn once.
2. In the meantime, peel the oranges thinly and cut the peel into the finest strips. Squeeze the fruits.
3. Dissolve sugar in vinegar in a saucepan over medium heat and let caramelize with a wooden spoon, stirring constantly. Drain the duck`s stock and save. Instead, pour caramel sauce over the duck. Pour some orange juice on the bottom of the vessel so that the caramel does not burn. Spread the orange peel on the duck.
4. Reduce the oven heat to 200 ° (gas mark 3). Cook the duck for about 1 hour. Pour orange juice and gravy every 10 minutes.
5. Take the duck out of the oven, carve it and arrange on a preheated platter. Warm the Armagnac slightly in a ladle over a candle, pour over the duck, flambé (ignite and let burn down briefly). Handle it carefully so that there is no flash of fire. Serve immediately with baguette. Serve with sauce.
6. Side tip: dumplings and red cabbage
7. Drink tip: light, dry Bordeaux
8. Unfortunately, bitter oranges are difficult to buy in Germany, but they usually go very well with it!
9. Kcal has been calculated with the help of a diet manager.