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

Instructions

1. 1.

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

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 sprouts and cook for 15 minutes. Fry pine nuts in butter. Drain vegetables, let drain, season with salt and pepper, sprinkle pine nuts on top.