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This recipe is good for 4 persons. In english simply means duck in orange and white wine sauce.
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1. In a boiling pan, place the duck portion and pour a liter of water. Add the celery,onions, black pepper, parsley. and the bouillon cubes x 2
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2. Meanwhile, in a shallow pan slightly roast the following spices:
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cardamom pods, cloves, corriander seeds
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then add to the boiling water and let it boil in a low heat for 1- 2 hours,depends how soft the duck you like it to be
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3. Peel the potato and slice it 1/4 inch thick. Roast the pepper then place it in a bowl and cover it with cling wrap and leave it for 2-5 min then removed the charred skin and slice it into a triangle shape for garnishing.
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4. Once the duck is tender, remove from the stock and pat it dry with kitchen towel. pre-heat the oven then set it to 200 degrees centigrade. Then cook the duck for 10 to 15 min un til skin is brown.
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5. While the duck is cooking, boil the potato and the babby caros in a separate pan for 5-7 min using the duck stock then set aside.
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6. while the potato is cooking, prepare the sauuce. Using 1 cup of duck stock, 1/2a cup of white wine, juice of 3 oranges, and 1/4 of the chicken buillon cubes. boil until the liquid is reduced to half the original amount then finally add the butter.
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7. Finally arrange as seen in the picture.
