cominhos (1 colher de chá)
folhas de louro
coentros em pó (1 colher de chá)
vinho branco ( 1 copo)
Quando pronto vamos fazer um molho filtrando os legumes do tabuleiro. Aquecer o líquido numa panela e juntar mais sumo de laranja a gosto, vinagre e sal se desejarem. Adicionar farinha até engrossar. Utilizar algum molho para colocar em cima do pato e dos legumes e o restante servir numa molheira.
At home we are all fans of roasted duck. It is a very tender meat and the skin fat always taste very good without being too greasy. Usually I prepare it with normal seasoning, mixing the spices I have at hand and I know works in all roasted dishes. But when we think of duck the famous duck à l'orange comes to your mind and that was the choosen recipe for this Sunday lunch.
This is a traditional french dish and it is considered by many chefs one of the recipes all the chefs should know. It's a classic, with beautiful smells and flavours, really easy to impress when you have a dinner fest or gathering. And imagine, so simple to do. Let's start!
dried/powder coriander (1tbs)
white wine ( 1 cup)
Preheat the oven at 180ºC. Prepare the duck by doing some cuts in the breast area and with deeper cuts in the tighs (they need more heat to be cooked). In a bowl mix the salt, dried coriander and cumins. Mix and spread with your hands in all duck skin and also some inside the duck. Now let's seal the meat. To do so heat a frying pan and put the duck. Do not add any fat because the skin fat will melt and the duck will be beautifully golden in it's on fat. Do it in both sides. Take the duck out and in the remaining fat of the frying pan pour the onions, leek, carrots all chopped in slices. Add the bay leaves, some salt, garlic, juice of one orange and leave it for 1/2min to slighlty cook the vegetables and let them absorb the duck flavours. Add the white wine and reduce it (more 2/3min in high heat).
In a tray pour the vegetables and the duck on top. Do some holes in an orange and put it inside the duck. In the oven it goes for about 1h30. If necessary use some aluminium foil to cover the tray to maintain the juices and keep the meat moist. Add some water if necessary (but little at each time).
When ready filter the liquid and vegetables to a pan (vegetables go again to the tray). Heat the pan, add some more orange juice (has you like), some vinegar and flour to ticken the sauce. Add some of this sauce to the duck and vegetables tray and the rest serve in a saucer.