Orange Duck

Ingredients

• 1 duck (2 kg)
• 4 tbsp oil
• 0.5 l orange juice
• 3 tbsp orange liqueur
• 1 tbsp honey
• 100 g butter
• 2 untreated oranges
• 500 g Brussels sprouts
• 400 g celery stalks
• 100 g pine nuts
• 100 ml water
• salt (pepper)
• 125 g cornmeal
• 0.5 l milk
• 0.5 bunch chopped parsley
• butter (for frying)
• Salt

Instructions

1. 1.

   Wash the duck, pat dry, heat oil in a large roasting pan and brown the duck all over; then roast at 225°C for 15 minutes. Mix orange juice, orange liqueur and honey, pour over the duck and set oven to 180°C. Roast the duck another 45 minutes, basting every 10 minutes with the fond. After cooking, remove the duck from the pan, keep warm, strain the sauce through a sieve, de-fat and reduce by half. Add butter in small pieces, season with salt and pepper. Thinly peel the zest of one orange and add to the sauce. Fillet the other orange and garnish the duck with the sauce and orange fillets.

2. 2.

   For the vegetables, clean and wash Brussels sprouts and celery. Steam Brussels sprouts in water for 5 minutes. Cut celery diagonally into pieces, add to Brussels sprouts and cook for 15 minutes. Fry pine nuts in butter. Drain the vegetables, let them dry, season with salt and pepper, sprinkle pine nuts on top.

3. 3.

   For the polenta squares, heat cornmeal with milk, season with salt and pepper, and cook for 15 minutes until a thick porridge forms. Mix in parsley. Let cool, spread onto a damp board and chill for 1 hour. Cut into squares and fry in butter until crisp.