Stuffed Duck With Orange Sauce + Monitoring

Stuffed Duck With Orange Sauce + Monitoring

ingredients:

1 grand old duck

Spices:

2% by weight of salt meat, or
1 tablespoon (soup) shallow for each kilo of meat
1 tablespoon (coffee) of powdered ginger or
6 slices of fresh ginger
1 cup dry white wine
1 pepper whole finger girl without seeds, chopped
1 large onion, chopped
2 leaves of fresh laurel
2 branches of fresh or dried oregano or fresh basil
2 fresh rosemary branches
2 fresh mint branches
1 packet of parsley and whole green onions
2 oranges with peel, cut into thin slices
1 lime juice only
1 or 2 liters of cold water
1 piece of cinnamon stick
1 pinch of ground cloves

Orange Sauce:

1 Background broth cup of brewed baking sheet or
1 bouillon cup
1 orange juice
1 tablespoon (soup) of lemon juice
2 tablespoons (soup) of wheat flour
2 spoons of butter
Garrison:
I - Option:

Orange caramel shell

½ cup orange peel cut into thin strips
½ liter of boiling water to throw over the orange peel
Way of preparing:

Cut several orange peel into very thin strips, without the white part, throw boiling water, let the boil, strain it through a fine sieve.
Make putting water and repeat this operation 3 times, to take the bitter.
Then pour the strained shells in syrup with sugar, cinnamon, cloves and ginger, let cook until a thick syrup and shells shining.

Way of preparing:

Wash the bird, loosen skin from breast and duck thighs.
Do not pierce the skin of any bird, if you want to drill under the skin.
Season with salt, herbs, pepper, ginger, onion, cinnamon, cloves, orange juice and lemon and dry white wine.
Leave tempered for 24 hours in the capped refrigerator, or in a thick plastic bag closed.

The next day the duck place with the breast side up, on a large and high pot with all spice and water, lead to fire to provide a boiled for half an hour approximately.
Turn off the heat and let cool in the pan covered.
When cold, remove from pan percolate seasoning.
Place the duck on a baking sheet lined with foil, pour a seasoned broth cup, brewed.
Smear beneath the skin, breast and butter with duck thighs (not used margarine).
Cover with foil, so that, going slack over the bird, not to stick to the skin of the bird.

Bake in preheated moderate oven 180 ° C for 40 'minutes per kilo, according to your stove.

Stuffing For the duck:

ingredients:

2 cans of ham pâté
3 sour apples grated in the large drain
2 spoons of butter
2 tablespoons cream cheese cheese, or
2 tablespoons grated Parmesan cheese
1 cup crushed crackers in processor or blender

Way of preparing:

Mix the paté with the butter cream cheese cheese, apples and mashed wafer, if you can suspend the butter and use more cheese cream cheese or grated Parmesan cheese.
Make a ball with the stuffing, or model like a big cigar,
put inside the bird or sew with needle and thick thread or secure with toothpick.
With the same recipe of the filling, can replace the duck for chester, peru, hen mallards or other bird on your taste.

follow up:
Rice With Raisins:

ingredients:

2 cups (tea) of cooked rice with time
4 cup (tea) cold water
2 tablespoons (soup) of corn oil
2 tablespoons (soup) of grated onion and finely chopped

Other Ingredients:
1 cup (tea) of seedless raisins, or to taste
1 tbsp (tablespoons) butter
½ cup (tea) of chopped parsley (optional)
1 tablespoon (soup) of chopped fresh mint (optional)

Way of preparing:

Place in a saucepan the washed rice, without frying, add cold water, salt, 2 tablespoons grated onion and 2 tablespoons oil soup, let cook until dry, or
Put the water to boil with salt, oil, onion, when the water boils put the rice, mix well, let the fire to dry.

How to prepare the Rice With Raisins:

In a large skillet, heat the butter over low heat, place the raisins and let it warm up for 5'minutos, stirring constantly.
Then add the cooked rice (cooked to order) mix well, remove from heat and add last parsley and chopped mint and choosy.

If you can add some chopped nuts coarsely.
Serve mode:
Arrange on a plate, stainless and garnish the edges with dried fruit or chopped fresh. Mango cut in ears, orange cut into slices with peel and others.
You can put around the transom, polka dots of various fruits cut with boleador.

Mode Prepare the sauce:

Place in a pan of melted butter with a little of the strained pan bottom, being careful not to get too salty.
If it becomes too salty increase the orange juice.

Then stir in the orange juice and the lemon juice, boil well, 5 '10' minutes.

Dissolve the flour with a little cold water or orange juice, pour the sauce and cook stirring constantly until the flour and the sauce becomes thick.
Garrison
II - Option:

1 kilo of fresh Japanese laranjinha or compote.
You can substitute orange jam or orange slices.
Green leaves of curly lettuce, black plums pitted.

With rice with raisins and green salad.
You can replace rice by or mashed potatoes, carrots, parsnip.

Note:
If you do not have with New Duck cook before baking.