Roast duck with balsamic vinegar

Roast duck with balsamic vinegar
Roast duck with balsamic vinegar Delicious, roast duck with orange and balsamic, ideal for festive, but any rich table!
5.0 stars rate, from 4 Chefs

Preparation time: 25 minutes | Cooking: 2 hours 15 minutes | Total time: 2 hours 40 minutes
Recipe for: 8 servings

Nutrition information per 1 portion
Calories: 580 Calories | Fat: 50 g.

Duck: 1 throughout, 2 kilos
Oranges: 2 large and 1 extra for garnish
Onion: 1 large, best red
Cinnamon: 1 wood
Balsamic vinegar: 3/4 cup
Salt, pepper: as you like

1. Peel the onion and cut washers. Wash the oranges and one of them cut the washers.
2. Season the duck well abdomen and outside. Put the duck belly, the onion rings, the orange slices and cinnamon. With a sharp knife, carve the duck breasts crosswise, so, only the skin to cut, not the meat underneath. (this helps the fat will come out during cooking and make the skin crisp)
3. Place the duck in a small pan (It is quite squashed for not evaporate liquids that will take - We will use them for sauce) and bake at 190 degrees.
4. Wring the juice from the second orange and put on fire and boil to evaporate half. Put the balsamic vinegar in another pot and boil it and, stay half. Allow to cool and mix.
5. When the duck has reached approximately 2 hours in the oven, to remove and pour the broth into the pan pot. The brush brave the orange mixture - balsamic you prepared. To put it back in the oven and 10 minutes and remove the brush again. To put it back in the oven.
6. Dispose of the pan juices fat and put the pan into the fire, concentrated broth. When you think it has thickened enough downloading it from the fire.
7. Remove the duck from the oven, the transfer to platter (you decorate with orange third) if left to spend slightly balsamic with brush. Serve duck broth separately.

Prepared in 3 November 2013 by Luise

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