Barbary Duck with Joyful Surroundings
|Barbary duck||10 Pound (1 Piece, 5 Kilogram)|
|Oranges||2 , quartered|
|Butter||15 Milliliter (1 Tablespoon)|
|Onions||250 Milliliter, chopped (1 Cup)|
|Celery||125 Milliliter, chopped (1/2 Cup)|
|Carrots||125 Milliliter, cut into pieces (1/2 Cup)|
|Butter||25 Milliliter (2 Tablespoon)|
|Sliced onions||500 Milliliter (2 Cups)|
|Chopped walnuts||50 Milliliter (1/4 Cup)|
|Pears||2 , peeled and cut into pieces|
|Orange marmalade||50 Milliliter (1/4 Cup)|
|Honey||50 Milliliter (1/4 Cup)|
|Orange liqueur||50 Milliliter (1/4 Cup)|
|Dry white wine||375 Milliliter (1 1/2 Cups)|
|Brown sauce||500 Milliliter (Store Bought, 2 Cups)|
Preheat the oven to 350°F (180°C).
On a cutting board, trim the fat off the duck and stuff the interior with the orange quarters.
Keep the giblets and set aside.
Place the duck in a buttered roasting pan and bake for 2 hours.
Add the onions, celery and carrots.
Continue cooking for 1 hour.
In a pan, melt 2 tbsp (25 ml) of butter and saute the onions.
When they are golden incorporate the nuts, pears, orange marmalade and honey.
Cook over low heat for 5 minutes and keep warm.
Remove the duck from the roasting pan and keep warm.
Remove the excess fat from the pan.
Add the orange liqueur and white wine.
Add the brown sauce and let simmer until the sauce sticks to the back of a wooden spoon.
Cut the duck into thin slices and serve with the onion jam.
Cover with the sauce.