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Duck à l'Orange

ANATRA ALL’ARANCIA

€8.50
Tax included

Duck meat is well-known and it has a well-established tradition.

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Duck meat is well-known and it has a well-established tradition. Peking duck is one of the most famous dishes worldwide: it was invented in Beijing at the time of the Ming dynasty and then exported all over the world. This dish was so successful thanks to the delectable duck meat, which is considered dark meat.

Even though duck meat was made popular in China, in Italy it was already known long before, at the time of the Etruscans, who used to hunt this bird: men used bows and arrows, while women preferred nets. For these people, ducks were a symbol of conjugal fidelity: grooms used to rear a duck, decorate it with ribbons, and then give it to their bride on their wedding day as a token of their love.

Our recipe is more contemporary and light, but it will certainly allow you to appreciate the flavour of duck meat, lightened by the freshness of the oranges.

ANATRA ALL’ARANCIA

Data sheet

DUCK À L’ORANGE
CONTENTS
Nutritional Value (average value for 100 g) Energy:
1335 kJ / 321 kcal
Fats:
25 g
- Saturated fatty acids content:
5,2 g
Carbohydrates:
3,1 g
- Sugar content:
1,2 g
Proteins:
22 g
Salt:
0,68 g
Ingredients:
Boretto onions, carrots, white Port, balsamic vinegar (wine vinegar, concentrated grape must, E150d caramel, E220 antioxidant, SULPHITES), white wine vinegar, corn starch, salt, juniper berries, bay leaves
Duck:
92 g used for 100 g of finished product
Extra virgin olive oil:
24%
Oranges:
5,3%
Orange rind:
2,1%
May contain:
nuts, eggs, milk, fish, celery

BECOME A CHEF

Take the glass jar from the fridge and leave to rest for 15 minutes at room temperature. Then open the jar and drain the oil and other liquid, which must be kept aside. After draining the duck, put in the centre of the serving dish using a round mould. Before serving, drizzle over a bit of the remaining liquid from the jar.

Chef Tricks:

Top it with a fresh salad made of fennel, raw asparagus, young salad leaves, and slices of orange (about 15 g per portion); dress only with 0.5 g of salt and a teaspoon of extra-virgin olive oil (about 6 g). Lay the salad around the duck, until your dish looks appetising enough.

WHAT YOU NEED

EQUIPMENT: a spoon, a serving dish, a round mould.

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