Anatra all’Arancia Orange Duck This dish originated in Tuscany during the era of Caterina de' Medici, the princess who took this recipe with her when she left Italy in order to marry the future king of France, Henri II.
Ingredients (serves 4) • 1.2 kg whole duck • 1 orange plus the juice and zest of 3 oranges • 2 garlic cloves • a sprig of sage • salt and ground black pepper • 2 tbs extra virgin olive oil • 120 ml dry white wine • 70 g butter • 1 tsp flour • 1 tbs white vinegar Over a gas jet flame, burn off any bits of feathers from the duck. Empty the duck and take out the glands on the tail. Cut the wing tips, the head and the legs. Wash and dry the duck. Stuff the duck with garlic, sage, salt and pepper and 1 whole orange. Tie the duck and place it on a baking dish, add the oil and put it in a 220°C oven. After 15 minutes add the wine and lower the temperature to 175°C. Cook for a further 45 minutes, basting with the cooking juices every now and then. When the duck is almost done, melt the butter in a saucepan, add the flour then add the orange juice, the zest, the vinegar, and a pinch of salt and pepper. Pour this sauce on the duck and cook for a further 10 minutes. Serve immediately.
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