Pato a la Naranja

Serves 1
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Directions

  1. 1Cut orange, lemon, and garlic.
  2. 2Cut orange, lemon, and garlic.
  3. 3Cut orange, lemon, and garlic.
  4. 4Cut an orange, without skin or seeds, into slices to place inside the duck.
  5. 5Cut an orange, without skin or seeds, into slices to place inside the duck.
  6. 6Cut an orange, without skin or seeds, into slices to place inside the duck.
  7. 7Cut the lemon to obtain the juice.
  8. 8Cut the lemon to obtain the juice.
  9. 9Cut the lemon to obtain the juice.
  10. 10Peel and chop the garlic cloves.
  11. 11Peel and chop the garlic cloves.
  12. 12Peel and chop the garlic cloves.
  13. 13Dry the duck well and make some small incisions in the skin to help it stay crispy and well cooked.
  14. 14Dry the duck well and make some small incisions in the skin to help it stay crispy and well cooked.
  15. 15Dry the duck well and make some small incisions in the skin to help it stay crispy and well cooked.
  16. 16Place rosemary inside the duck.
  17. 17Place rosemary inside the duck.
  18. 18Place rosemary inside the duck.
  19. 19Put orange slices inside the duck.
  20. 20Put orange slices inside the duck.
  21. 21Put orange slices inside the duck.
  22. 22Squeeze lemon juice over the duck.
  23. 23Squeeze lemon juice over the duck.
  24. 24Squeeze lemon juice over the duck.
  25. 25Squeeze the juice of an orange over the duck.
  26. 26Squeeze the juice of an orange over the duck.
  27. 27Squeeze the juice of an orange over the duck.
  28. 28Season with salt and pepper.
  29. 29Season with salt and pepper.
  30. 30Season with salt and pepper.
  31. 31Place the pan inside the oven and cook at low temperature, 2 hours at 176° C.
  32. 32Place the pan inside the oven and cook at low temperature, 2 hours at 176° C.
  33. 33Place the pan inside the oven and cook at low temperature, 2 hours at 176° C.
  34. 34While it cooks, prepare a glaze mixing finely chopped garlic, orange juice, honey and soy sauce.
  35. 35While it cooks, prepare a glaze mixing finely chopped garlic, orange juice, honey and soy sauce.
  36. 36While it cooks, prepare a glaze mixing finely chopped garlic, orange juice, honey and soy sauce.
  37. 37Every 20 minutes brush the glaze around the duck.
  38. 38Every 20 minutes brush the glaze around the duck.
  39. 39Every 20 minutes brush the glaze around the duck.
  40. 40When the cooking time is up, take the duck out of the oven.
  41. 41When the cooking time is up, take the duck out of the oven.
  42. 42When the cooking time is up, take the duck out of the oven.

Ingredients

  • 1 pato entero
  • 1 pato entero
  • 1 pato entero
  • 2 naranjas
  • 2 naranjas
  • 2 naranjas
  • 1 limón
  • 1 limón
  • 1 limón
  • 4 dientes de ajo
  • 4 dientes de ajo
  • 4 dientes de ajo
  • ramas de romero fresco
  • ramas de romero fresco
  • ramas de romero fresco
  • al gusto sal
  • al gusto sal
  • al gusto sal
  • al gusto pimienta
  • al gusto pimienta
  • al gusto pimienta
  • 3 cucharadas salsa de soja
  • 3 cucharadas salsa de soja
  • 3 cucharadas salsa de soja
  • 2 cucharadas miel
  • 2 cucharadas miel
  • 2 cucharadas miel
  • 1 zumo de naranja
  • 1 zumo de naranja
  • 1 zumo de naranja
  • 2 dientes de ajo
  • 2 dientes de ajo
  • 2 dientes de ajo

Tips

  • The secret is to use an orange without skin or seeds, and cut into slices to place inside the duck; it gives a unique touch of flavor.
  • It is important to marinate the duck, before putting it in the oven with salt, pepper, orange and lemon juice.