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Anatra all’Arancia
Tuscan
Duck a l’ Orange
(Duck in Orange)

Decorate the duck with the orange slices, cover with the sauce, and serve warm.

Francesco Zambrini published for the first time the Libro di Cucina  (Book of Cooking) on 1835 in Bologna. The book written by an unknown Tuscan author is a manuscript of the XIV (fourteenth) Century. The book lists many Medieval recipes including one for a roasted duck with orange.

Duck in orange was a common dish at the court of the Medici, and it is believed Caterina, daughter of Lorenzo II, introduced the dish to France when she moved there.

4 oz (115 gr) prosciutto, finely chopped
rind of 1 orange, finely chopped
2 + 1 oz (60 + 30 gr) butter
pinch of nutmeg
salt and black pepper
1 duck, cleaned and flamed
1/2 cup (120 cc) dry white wine
2 oranges, juiced, the rind very finely diced
1 lemon, juiced, the rind very finely diced
2 tablespoon Grand Marnier, or other orange brandy
1 orange, sliced (for decoration)

In a bowl combine the prosciutto, rind of the 1 orange, 2 oz (60 gm) butter, nutmeg, salt, and pepper.

Spread the mixture  inside the duck.

Close the opening of the duck with kitchen rope. Season the duck rubbing the outside with salt and pepper.

Put the 1 oz (30 gr) butter in a large skillet over low heat. As soon as the butter starts foaming, add the duck and brown evenly on all sides.

Turn heat to medium high, add the wine, and let the wine evaporate.

Add the orange juice, rind of the 2 oranges, lemon juice, lemon rind, salt, and pepper.

Cover and cook on low heat for about 90 minutes, or until the duck is tender. Turn the duck once to cook it evenly on all sides. Add a small quantity of broth if necessary to prevent the duck from sticking to the pan.

Remove the duck from the skillet, transfer to a serving plate, and keep it warm. Lower the heat, and add the orange liqueur to the skillet. Stir with a wooden spoon, scraping the cooking residues from the walls and bottom of the skillet. Filter the sauce through a fine strainer.

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About Duck

Cut the duck’s throat; pluck very well and burn it; remove the interior and wash then take agresto, garlic, and if they are not available take herbs dipped in vinegar, and close the bottom, and place it on a skewer, and roast it, and if is not fat enough, place some lard inside. Place a dish under it and remove the fat that comes out. And when is well cooked, remove it from the fire, and serve it with juice of orange, or lemon, or lumie.

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