Duck a Liter’orange Stuffed Under the Skin and Chestnut Fig Pockets

Duck:

For the filling, pour the warm milk over the white bread cubes form and pull 5 min. Finely dice the plums and apricots and add to the white bread form with the eggs and pine nuts.

Mix everything well and season with salt, pepper and nutmeg.

Cut off the wings of the duck at the joint. On it, from behind, carefully detach the skin from the whole breast (there should be no holes). Season the duck with salt and pepper inside and outside.

Put the stuffing in a piping bag form and squeeze it between the skin and the breast, carefully pressing it smooth. Remove the peel from two oranges, remove the skin and shape into the duck. Close the back of the duck tightly with string or toothpicks.

Cut the third orange into slices and place in a roasting pan with the wings. Place the duck on top and cook for about

1 hour at about 150 ° C in the preheated oven (top and bottom heat). Remove the roasting pan from the oven, add the shallots, extinguish with 300 ml orange juice and 300 ml chicken stock and return to the stove for another 1 1/2 hours. Baste the duck more often.

Now remove the roaster from the stove and place on a grill rack. This on a tray form and again for 20 min at Infrabraten in the stove push, until the duck is golden brown and crispy. If necessary, increase the heat a little.

Sauce: caramelize the sugar, extinguish with vinegar and orange juice.

Remove the shallots from the bra

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