"ANATRA ALL'ARANCIA" is a perfect second course for Holiday periods like Christmas or simply Sunday lunch with your family or as a main course for a fancy dinner with your friends or a date! Duck is a fine meat, with a strong and aromatic taste that goes very well with the typical citrus aromas. A combination that has always been considered refined and reserved for special occasions. Contrary to popular belief, this dish is originally Italian, or rather Florentine, and its origins date back to the 15th century, when citrus juice was used as a preservative for meat. The Tuscan dish once known as the "duck with orange juice" was most likely exported to France by Catherine de Medici after her union with Henry II of France, to maintain the Tuscan culinary traditions. The succulent and inviting traditional recipe sees the duck cooked with orange and Grand Marnier liquor.
The duck breast with orange I propose here, is made with the Aperol liquor instead. This give a special and different taste, a pleasantly sweet and sour flavour that will get you in holiday mood as you sip your Aperol Sprits aperitif! It is also a very simple recipe with perfect results!
Traditionally, this dish is served accompanied by baked potatoes. But green cooked vegetables like spinach would go well too!
Serves 2.
INGREDIENTS:
2 duck fillets
2 oranges
50ml Aperol
3-4 garlic cloves
Extra Virgin Olive oil
Salt
Pepper
Preheat the oven at 170-180 fan
If you can, marinate the breast the night before with the juice of one orange and a few spoons of olive oil, salt and pepper.
In a non-sticky pan, stir the garlic and a few tablespoon of olive oil at medium heat. Fry until light gold, then add the duck. Do not throw away the juice but pour it in an oven tray and keep to one side. Fry the duck breast in the pan for a few minutes on each side or until the skin become crispy and all the fat has been released.
Remove the breast on a plate for a moment and discard the excess, keeping the garlic.
Add the duck again, and add the Aperol. Allow to simmer for a few minutes until evaporated. Now you can transfer the breast and the garlic to the oven tray with all the sauce and the garlic.
Cut one orange in thin slices and place on the top of the duck breast and on the tray. Cook for around 15-20 min on each side, depending on your oven temperature and how thick is your breast and how cooked you like your meat. When turning, remove the orange on the top with a kitchen tongs and replace afterwards. If you like a crispier skin, change the oven mode to grill for a few minutes after the breast has been cooked, but please remember to remove the orange from the top or this will burn. Replace the orange slices when you serve to garnish the plate.
Add extra black pepper if you like, as this will enhance the flavour ;) Enjoy!!!
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