Tuscan Duck a l’Orange

Tuscan Duck a l’Orange


  • 4 oz (115 g) prosciutto, finely chopped
  • rind of 1 orange, finely chopped
  • 2 + 1 oz (60 + 30 gr) butter
  • pinch of nutmeg
  • salt and black pepper
  • 1 duck, cleaned and flamed
  • 1/2 cup (120 cc) dry white wine
  • 2 oranges, juiced, the rind very finely diced
  • 1 lemon, juiced, the rind very finely diced
  • 2 tablespoons Grand Marnier, or other orange brandy
  • 1 orange, sliced (for decoration)


* In a bowl combine the prosciutto, rind of the 1 orange, 2 oz (60 gm) butter, nutmeg, salt, and pepper.

* Spread the mixture  inside the duck.

* Close the opening of the duck with kitchen rope. Season the duck rubbing the outside with salt and pepper.

* Put the 1 oz (30 gr) butter in a large skillet over low heat. As soon as the butter starts foaming, add the duck and brown evenly on all sides.

* Turn heat to medium high, add the wine, and let the wine evaporate.

* Add the orange juice, rind of the 2 oranges, lemon juice, lemon rind, salt, and pepper.

* Cover and cook on low heat for about 90 minutes, or until the duck is tender. Turn the duck once to cook it evenly on all sides.

* Add a small quantity of broth if necessary to prevent the duck from sticking to the pan.

* Remove the duck from the skillet, transfer to a serving plate, and keep it warm.

* Lower the heat, and add the orange liqueur to the skillet. Stir with a wooden spoon, scraping the cooking residues from the walls and bottom of the skillet. Filter the sauce through a fine strainer.

* Decorate the duck with the orange slices, cover with the sauce, and serve warm.


One thought on “Tuscan Duck a l’Orange

  • 16th March 2024 at 11:42 pm

    I don’t think the title of your article matches the content lol. Just kidding, mainly because I had some doubts after reading the article.


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