Duck with orange zest
8 servings
180 minutes
Duck with orange zest is an exquisite dish of Chinese cuisine that combines tender meat and aromatic spices. The origins of this recipe trace back to the traditions of imperial feasts, where citrus notes highlighted the flavor of roasted duck. Anise and pepper add spiciness, while the caramelized crust of honey and balsamic vinegar creates an appetizing contrast. Slow-cooking in the oven makes the meat juicy and rich. This dish is perfect for a festive dinner, served with rice or fresh vegetables, harmoniously complementing them with its rich flavor.
1
Wash the duck and stuff the belly with spices (dried orange peels, anise, allspice).
- Orange zest: 20 g
- Star anise: to taste
- Black peppercorns: 5 g
2
Place the duck in a duckling dish and coat it with a mixture of honey, vinegar, and salt.
- Duck: 1 piece
- Honey: 30 g
- Balsamic vinegar: 20 ml
- Salt: to taste
3
Bake for 2 hours at 170 degrees, and another hour at 210 degrees.
