Orange Roasted Duck with Rosemary

A hint of Istanbul by a Greek chef creates this excellent, fairly easy dish.


Chef: Niki Chrysanthidou

Preparation & Cooking time: 150'

Serves: 8

Resonant of the French duck à l’orange, it reflects the intermingling between the cuisines of Istanbul and Europe. The recipe was given to us by Niki Chrysanthidou, herself an Istanbulite Greek.

INGREDIENTS

For the duck:

  • 1 duck, about 2.5 kg (order ahead of time from a good butcher and ask him to cut it into 8 pieces) 

  • 2 l orange juice 

  • 200 g white sugar 

  • 3 tbsp fresh rosemary, finely chopped, (or 1½ tbsp dried, pounded)

  • salt and freshly ground pepper

For the caramelized oranges
:

  • 8 orange slices (rind included)

  • 40 ml orange juice (slightly warmed up in a small saucepan)

  • 7 tbsp white sugar 

 

INSTRUCTIONS


Preheat oven to 160°C. In a roasting pan lay out the pieces of duck in a single layer. Season with salt and pepper, sprinkle with the 200 g of sugar and the rosemary. Pour on the 2 l of orange juice. Cover with foil and roast for 1½ hours. Remove the foil and roast for another 30 minutes or until done (you can check by sliding a knife through 1 – 2 pieces: the inside should not be brown or pink, but not red) and the skin has turned golden brown.

Transfer the duck to a serving platter and cover with foil to keep warm. Place the drippings in the freezer for 30 minutes. Once cool, the fat will harden on the surface and you can easily skim it off and discard. Put the remaining juices in a saucepan and simmer for 6-8 minutes to reduce the gravy.

For the caramelized oranges:
In a skillet, heat the 7 tbsp of sugar over medium heat, until melted and golden. Add the 40 ml of warm orange juice and cook for 3-4 minutes until it starts to bubble. Add the orange slices and let cook for 2-3 minutes, until they caramelize. Remove from the stove.
Pour some of the gravy over the duck (if you have made too much gravy, freeze it for future use). Garnish with the caramelized oranges. Serve with pilaf rice or mashed potato.

* Originally published in Gastronomos Magazine, Dec 15 Issue.

Read More

Aegean Islands

Nature Meets Gastronomy on Sifnos

Featuring a diverse landscape, a variety of beaches and local...


Crete

What is the Cretan Diet?

It is said that Crete’s greatest treasure is to be...


Athens

Mohnblumchen: Taste Rome in Athens

Italian cuisine for the masses in Kolonaki.


Greece Is Blog Posts

Hail Hydra: A Midwinter Weekend on the Saronic Isle

BY Anthony Grant

“I do.” No, there was no matrimonial interrogation...

read more >

Zen and the Art of Driving in Greece

BY Pavlos Zafiropoulos

When I was first learning to drive, my...

read more >

Autumn in Pylos: An Expat’s View of the Battle of Navarino Re-Enacted

BY Hayley Prokos

On a balmy Saturday night in late October,...

read more >