Duck With Orange Juice and Cherries

Duck With Orange Juice and Cherries

First recipe of Duck to record for Christmas.
superstition:
Do not eat bird earlier this year, she plays earth to bring


ingredients:

1 duck 3-5 pounds, clean and skin
100 grs. of butter, 1 tablespoon mustard (optional)

seasonings:

1 cup (tea) beer for every pound of meat
½ cup (tea) dry white wine for every pound
Salt, pepper to taste
1 large onion, chopped 4 garlic cloves if you remove old kernels
2 tablespoons (soup) soy sauce (shoyu), to taste fresh herbs (parsley, cleavers, sage, basil), and others to your liking.
Leave the duck in spices for 12 hours.

Other Ingredients:

½ pound of potatoes and a little less than finding, cooked
3 medium carrots cut into 2 cm slices, cooked
2 heads of broccoli, cabbage 1 -flor
1 glass of asparagus and hearts of palm background of artichokes, mushrooms, drained and rinsed
2 tablespoons butter


Sauce (Optional)

1 cup (coffee) of vinegar,
1 cup (tea) of tomato paste
1 cup cold water, 1 glass of orange juice
2 tablespoons (soup) of brown sugar
2 tablespoons potato starch to thicken the sauce.
1 cup of Kirch (cherry brandy).

How to Prepare the sauce:

Take the heat for 20 'to 30' minutes or to taste.

Monitoring and Decoration:

1 medium glass of cherries in syrup drained
1-2 tablespoons (soup) of potato starch to thicken the sauce.

Decoration:
1 or 2 orange peels cut into strips the length, very fine without the white part (bitter) or pieces of 10 cm, cooked in syrup.
Boil the peels for 2 'minutes, throw the water out, do this procedure three times.
Then rinse well before putting the strips in syrup.

syrup:

2 cups water, 4 cloves, 3 slices of ginger 1 cinnamon stick
3oo gr. sugar.

How to Prepare:
Mix all the ingredients out of the fire.
Bring the pan to heat until not a very thick syrup, add the strips of orange, leave the fire until they are glazed with respect.
If you need to add more hot water gradually, until the system reaches the desired doneness. book

How to Prepare the duck:

Place the whole duck cut the back off the outside force so that it is open. It is a great blanket.
The chest is up.
If you prefer you can cut into several pieces.
To roast whole chicken to make equal, loosen the skin from the breast and thighs, underneath Smear with butter and mustard.

Take to bake at 160 ° C covered with aluminum foil forty minutes for each pound of meat.

"IMPORTANT NOTE"

If the duck is old, first frying with lard and go putting the hot broth of spices gradually, until softened, before baking., Or take a aferventada with a glass of water and seasoning for 15 'minutes with the breast side above.
When the duck is new does not need aferventar before baking.
If you want to put the broth of spices, stir in half the cooking, and be careful not to burn.
sauce:

If not using the sauce from the pan add to it 2 cups of orange juice.
Coa bring to a boil, can thicken with 1 or 2 tablespoons of cornstarch (cornflour).
Separated serve:

Place potatoes, carrots, broccoli, or cauliflower passed in butter, and asparagus, sprinkle chopped parsley enough.
"If the asparagus is canned then drain and rinse before using."

Then place the roast duck in the center of a platter of stainless or ceramic.

Over the peel of oranges and cherries around.
Around the platter with sliced ​​orange peel.

Note:

When placing the sauce, or orange juice, pass the duck dry form to another, not to mix the flavor.
Separate serve sauce.
If you prefer you can bake the whole duck like chicken.
Do not forget to put butter under the skin of the chest and the thighs.
Cover with aluminum foil, not too stuck to the flesh, to stick the skin.
Not exchange margarine for butter flavor is very different.