The original recipe for duck in orange comes straight from Sicily. Although it may sound strange, this delicious second course is distinctly Italian. A dish of our own invention, it dates back to the time when meat was preserved thanks to the juice of citrus fruits. Each region then proposed its own version, modifying here and there a few small details. Today we will discover together our recipe, the Sicilia Agrumi version of the famous orange duck.
Clearly, what we will focus on most are the citrus fruits. The oranges to be used come directly from the Sicilia Agrumi store, from natural and high quality crops.
If you choose them, the scent that will invade your kitchen upon preparation will be strong enough to make your mouth water.

The Sicily Citrus Recipe

Let’s start with the ingredients in the recipe, which we will need to prepare it properly. For your convenience, we have made a small distinction between the ingredients to be used for the duck and the ingredients for the sauce.
This way you will know exactly what quantities you will need and can safely purchase whatever you will need. The recipe is designed for an average of 4 / 5 diners, so you will have enough portions to satisfy everyone’s appetite.

– for the duck

2.3 kg duck
50 ml orange juice
40 g melted butter
110 g Grand Marnier
30 ml white wine
20 ml water
a few orange slices
salt and pepper to taste
thyme and rosemary to taste
evo oil to taste.

– for the sauce

15 g cornstarch (cornstarch)
60 g sugar
1 orange
20 ml water

The individual steps

To begin preparing orange duck you will need to take care of the duck itself, rinsing it directly under running water. Always try to buy a duck that has already had its innards and residual feathers removed, so you won’t have to struggle to remove them and clean it.
Before putting it in the pot to brown you will need to tie it up, making sure that the legs and wings cross at the front. Make use of some kitchen cotton, which is also easily found in supermarkets. At this point, get a pan large enough to hold all the duck and pour in a good amount of olive oil.
When the oil is hot you can add the duck, browning it carefully. Halfway through cooking, deglaze with the Grand Marnier liqueur and drizzle with the cooking juices so that it cooks evenly. Then proceed to cut the orange, obtaining at least three whole slices. Theduck will need to be moved from the pan to a fairly large ovenproof dish.
Place the orange slices, thyme and rosemary inside, then add salt and pepper to season. Around the duck should be poured about 50 ml of orange juice, 20 ml of water and 30 ml of white wine. Finish by brushing the duck with melted butter and covering it with silver paper.

Prick the surface with a fork to let the air escape and then bake in a static oven at 200° for at least an hour.
Check the duck’s internal temperature to know when it is ready by equipping yourself with a kitchen thermometer. It should reach at least 70°. While the duck is cooking, take care of the sauce. Start by recovering the juice from the orange (we will need at least 120 ml).
In a small saucepan, cook the water and sugar over very low heat. When they have reached a temperature of 166° you can add the orange juice – previously strained – the cornstarch and a few drops of the duck cooking juices. Stir vigorously with a kitchen whisk until the sauce is glossy and not overly runny.

Pour it hot over the duck, or serve it in a separate bowl so that everyone can season their own portion to taste.