{"id":343039,"date":"2014-12-16T07:00:16","date_gmt":"2014-12-15T23:00:16","guid":{"rendered":"http:\/\/www.mariefranceasia.com\/uncategorized-hk\/christmas-dinner-roast-duck-citrus-sauce-343039.html"},"modified":"2014-12-16T07:00:16","modified_gmt":"2014-12-15T23:00:16","slug":"christmas-dinner-roast-duck-citrus-sauce","status":"publish","type":"post","link":"https:\/\/www.mariefranceasia.com\/hk\/events-hk\/christmas-special-hk\/christmas-dinner-roast-duck-citrus-sauce-343039.html","title":{"rendered":"Christmas Recipe: Roast Duck with Citrus Sauce"},"content":{"rendered":"

\"3<\/span><\/a><\/p>

Servings :<\/strong> 6 persons<\/p>

Preparation time :<\/strong> 30 minutes<\/p>

Cooking time :<\/strong> 1 hour 30 minutes<\/p>

Ingredients<\/strong><\/span> <\/h2>

1 duck of 1,8\u2009kg<\/p>

2 oranges<\/p>

2 lemons<\/p>

1 onion<\/p>

1 bundle of aromatic herbs<\/p>

4 tablespoons of oil<\/p>

1\u2009teaspoon of black peppercorn<\/p>

Salt and pepper<\/p>

Directions<\/strong><\/span> <\/h2>
  1. Preheat oven to th. 6-180 \u00b0C. Peel and slice the onion. Heat oil in a large pot, add the sliced onion and sear the duck until the skin is golden brown, flip and sear all sides. Salt and pepper. Put aside the cooking juice.<\/li>
  2. Remove the duck from the pot and place it in a large oven baking dish. Place the bundle of aromatic herbs and peppercorn inside the poultry and roast for 1 hour and 15 minutes.<\/li>
  3. At the end of the cooking, cover the duck with an aluminum foil and let to rest.<\/li>
  4. Wash and cut the lemon and orange into wedges. Warm up the duck cooking juice and add the citrus wedges. Cook until golden.<\/li>
  5. Carve the duck and serve it with the citrus wedges. Strain the cooking juice and add salt and pepper to taste if necessary. Place the dressing in a sauce boat. Using a star cutting-mold, make some polenta stars for decoration.<\/li> <\/ol>

    For more Christmas recipes:<\/strong><\/span> <\/h2>

    Assorted Amuse-Bouches<\/a>
    Raw and Smoked Salmon Aum\u00f4ni\u00e8re<\/a>
    Christmas Grilled Lobster<\/a>
    Chestnut Tiramisu in Verrine Glasses<\/a><\/p>

    Celine Manoukian
    <\/em>Celine is the Managing Editor of\u00a0<\/em>    Gourmand Asia<\/em><\/span><\/a>, a newly-launched online F&B magazine featuring food recipes, reviews and more. For more food-related content please visit\u00a0<\/em>www.gourmandasia.com<\/em><\/span><\/a><\/p> ","protected":false},"excerpt":{"rendered":"

    How does crispy skin, juicy and tender meat, topped off with flavourful citrus aromas sound? Divine? We thought so. Make a luxurious yet simple dish with this easy-to-follow Roast Duck with Citrus Sauce recipe.<\/p>\n","protected":false},"author":65,"featured_media":60091,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_metadesc":"How does crispy skin, juicy and tender meat, topped off with flavourful citrus aromas sound? Divine? We thought so. 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