Duck à l'orange
Serves 4
Ingredients
1 duck (1200 - 1600 g weight)
4 oranges
2 tbsp oil
Juice of one lemon
3 cubes of sugar
2 tbsp vinegar
Salt
Pepper
Method
Slice 3 of the oranges up thinly and
arrange in the bottom of a glass or
ceramic ovenproof dish. Coat the duck
with oil and season with salt and
pepper. Place on top of the orange
slices.
Squeeze the juice from the remaining
orange and the lemon. Heat the vinegar
and sugar in a pan until the sugar has
dissolved. Then deglaze the pan with
the orange and lemon juice.
Pour the sauce over the duck and
place in the oven.
If you use a Miele gourmet oven dish
add an extra 200 ml of water to the
dish.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Poultry \ Duck à l'orange
Food probe Yes
Shelf level See display
Programme
duration
approx. 100 approx.
95
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function U
Temperature 20 minutes: 200 150–170
Then: 160
Core temperature 93
Heating-up phase Rapid
Shelf level 2 2 1
Duration 90–110 90–100
Meat and poultry
92
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