Anatra con arance (duck a l’orange) – Toscana
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Cooking tools:
- Instant-read thermometer
- Roasting rack
- Roasting pan
- Oven
- Stove
- Saucepan
- Baking sheet
- Microplane
- Citrus press
- Paring knife
- Cutting board
- Carving knife
- Carving fork
- Fork
- Tongs
- Spoon
- Measuring cup
- Aluminum foil
- Serving platter
Ingredients
- 30 mls extra-virgin olive oil
- 2 to 2 1/2 kilo duck
- 4 oranges with their leaves (preferably organic)
- 50 grams sugar
- 40 ml red wine vinegar
- 160 ml stock (duck, chicken or meat)
- ½ lemon , juiced
- 10 grams butter
- Sea salt
- Black pepper, freshly ground
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