Orange Duck with Cherries
Ingredients
- Ingredients
- 1 duck leg (approximately 1.5 kg)
- 1 carrot
- 1 Parsnip
- 1 onion
- 3 organic Oranges
- 1 organic lemon
- salt (and pepper)
- 2 Tbsps vegetable oil
- ⅜ l Chicken broth (from a jar)
- 70 grams sugar
- 1 jar Sour cherry (400 grams, pitted)
- 4 Tbsps Wine vinegar
- 4 Tbsps Orange liqueur
- 2 Tbsps cornstarch
- 2 Tbsps water
Preparation steps
Rinse duck and pat dry. Rinse carrot and parsnip, peel and dice both. Peel onion and finely chop. Peel 1 orange with a sharp knife, remove white skins and remove fruit segments. Thinly cut orange peel from another orange and lemon and cut into fine strips. Preheat oven to 200°C (approximately 400°F). Squeeze juice from 2 oranges and lemon. Season duck inside and out with salt and pepper. Heat oil in a frying pan and fry duck breast side down for 15 minutes. Add prepared vegetables to the pan, turn duck over and fry for another 15 minutes. Then add chicken broth and finish cooking in the preheated oven for 25 minutes.
Drain cherries.
Melt sugar over low heat in a saucepan. Add orange peel, lemon peel, orange juice and lemon juice to the saucepan. Stir in cherries and let simmer for about 10 minutes. Remove duck from the oven and place on a platter, pour sugar mixture over duck and let rest for 10 minutes in the turned off oven.
Skim fat from roasting juices, add vinegar and pour sauce through a sieve into a saucepan. Stir in orange liqueur. Mix cornstarch with 2 tablespoons water , mix with the sauce, bring to a boil again and season with salt and pepper. Slice duck and serve on cherry sauce, garnished with orange peel.
