Duck marinated in orange juice
2 servings
60 minutes
Duck marinated in orange juice is an exquisite dish of Russian cuisine that combines the tenderness of meat with rich fruity notes. The orange marinade gives the duck a piquant sweetness with a slight acidity, making it incredibly juicy. Slow cooking at low temperature reveals the depth of flavor, infusing the meat with the aroma of spices. The final roasting adds an appetizing crust, while green apples with honey and sugar make an ideal garnish, highlighting the rich flavor notes of the duck. This dish is perfect for festive gatherings, impressing guests with its sophistication and harmony of flavors.
1
Wash the duck, clean it, and dry it with a paper towel. Grind the pepper mixture in a mortar and mix it with salt. Squeeze juice from the oranges, add it to the spices, and mix. Instead of juice, soy sauce can be used; in this case, take 1 tablespoon of salt. Marinate the duck in orange juice for 6 hours.
- Duck: 1 piece
- Oranges: 2 pieces
- Allspice peas: 2 teaspoons
- Coarse salt: 2 tablespoons
2
Place the duck in the oven and let it simmer at 70 degrees for 10 hours.
3
Next, collect the duck juice that forms after 10 hours of simmering. Evaporate in a saucepan for 10 minutes, you can add 100 ml of muscat wine. Use as a sauce for the duck.
- Muscat wine: 100 ml
4
Set the oven to 180 degrees and continue roasting the duck for 20 minutes.
5
For the side dish, cut green apples in half, season with honey and sugar, and place them on the baking tray with the duck.
- Green apples: 0.5 kg
- Honey: 2 tablespoons
- Sugar: 1 tablespoon