"paper to Melarancio" ... so Catherine de 'Medici introduced this dish to the ground after the French who married in 1533 to Henry II of France, and hence become the celebrated "Canard à l'orange."
The Duck Orange can be served roasted or braised according to this old recipe.
Ingredients: Duck
- linked
- lard
- carrot and onion
- salt and pepper to taste
- dry white wine broth
- cornmeal
- juice orange peel
- d ' orange and cut into julienne scollentata
Put ' duck in a saucepan with the lard , the carrot sliced \u200b\u200bonion.
Cook over high heat turning it for you to take those in every part.
United salt and pepper and add a cup of dry white wine continuing to turn the duck.
Now add the broth and turn the heat to continue cooking over low heat incoperchiata.
Once cooked, take the duck and place it on a preheated plate but keep the sauce, add in a bit 'of water until you have a nice sauce and sgrassatelo, then tie it with corn meal, boil for a few minutes and finally add the previously boiled peel and juice of 'orange served ..... with the zest that you set aside earlier and ... Bon Apetit.
source: recipe of the Italian kitchen
0 comments:
Post a Comment