Duck in orange sauce

Duck in orange sauce

Duck in orange sauce , is a traditional French recipe , but very few people actually know that this so special dish has its origins in the cuisine of Tuscany-Florence.
This delicious dish, which the Tuscans called " paparo to Melarancia " was exported to France by Catherine de Medici , who married Henry II of Francs - she decided to bring a little piece of her Florence.
Since the arrival of Catherine in France , in fact, we are witnessing a gradual incorporation of Florentine cuisine in the French one : hence the French decided to claim it as their own some recipes including , of course, the orange duck which in France is called " caneton to orange ."

ingredients:
1 glass of white wine ;
½ cup Grand Marnier liqueur ;
50g butter ;
Duck 1 ;
3 oranges .

■ Preparation
As first thing, if you  do not have  already bought it clean , wipe the duck by removing the fat and salt it internally.
Put the butter in a pot and,  after having melted, brown the duck on all sides for a few minutes and then add the white wine and a bit  of water.
Let cook your duck over a low heat , with the lid on for 45 minutes (if the duck is great also 60) and only at the end of cooking , add salt .
Meanwhile, peel an orange and cut into strips only the orange part of the peel , removing the white part .
Put the strips in a saucepan and blanch for three minutes in boiling water, then drain very well.
Squeeze the other two oranges and almost cooked , add the juice , Grand Marnier and the strips of peel to the cooking duck
Complete going on to cook until juice  is  reduced and serve immediately your duck in orange hot !