Duck à l'orange with potato salad

DUCK À L'ORANGE

There are many recipes of duck à l'orange. I decided to go with my gut instincts and do it my way, as I have for all others recipes I've posted so far in this blog (unless the author is quoted properly).

Get your self a whole duck and prepare it for seasoning the day before cooking it. It's always tastier that way. I decided to keep the seasoning simple, as you can see on the picture below (to zoom, click on the picture).

Next step: stuffing the duck to enrich it and add flavour.

After 24 hours, take the duck from the fridge and rub some lard on its skin to enhance the flavour while cooking.

Time to put the duck in the oven, in a tray with some olive oil, at a temperature of 180º-200º C. The duck can take about one hour and a half to cook and roast properly. Time to prepare some extra ingredients:

1. Ingredients: 2 juicy oranges; 3 tablespoons of unrefined demerara sugar; 1 tablespoon of Cointreau


2. Preparing & Cooking: get the juice from two oranges and pour some over the duck twice (after 30 minutes and then after another 30 minutes of cooking). Keep some juice for the sirup. Start preparing an orange sirup to pour over the duck in order to caramelise by the final 15 minutes of cooking. Pick a small deep pan, throw in the demerara sugar and wait until it starts to melt. Add the remaining orange juice (about a tea cup). Whisk gently and when the sugar is completly dissolved, add the Cointreau. Keep stirring for a minute and reserve. Check the duck. If fully cooked, turn the oven's roasting button and pour the sirup gently over the duck. Roast for 15 minutes. Serve (you can decorate the duck with some orange slices).

POTATO SALAD

1. Ingredients: 5 new potatos; broccoli; cauliflower; cooking salt; olive oil; chopped parsley
   
2. Cooking & Seasoning: Slice the potatoes into small cubes, and arrange the broccoli and the califlower in tiny bits. Boil them for 15-20 minutes, with a pinch of cooking salt. Drain the water, and put the mix in a salad bowl. Sprinkle a good handful of parsley and pour a good amunt of olive oil. Serve.