Orange Duck



  • 1 duck of 1 1/200 kg
  • 40g of butter
  • 1/4 liter of brown sauce
  • 5 oranges
  • 1/2 teaspoon of sugar
  • 1 glass of Curacao liqueur


  • Fry the duck in a pan with butter, then drain the butter that has become useless.
  • Wet the duck with the brown sauce prepared separately, season with a little salt and the the zest of 2 oranges, cover and for 45 minutes until the duck is tender.
  • Meanwhile, take the zest of 2 oranges and cut it in small pieces. Blanch for 3 minutes in boiling water.
  • Peel and cut the 5 oranges, making sure there is no skin or seeds on them.
  • When the duck is fully cooked, degrease and mix  the sauce with the blanched zest, orange juice, sugar and curacao.
  • Cut the duck, put it in the middle of the dish and pour the sauce on it, without sifting it. Garnish the tower with slices of oranges and enjoy!