How to accompany the duck to the orange ?
To accompany an orange duck, opt for a puree of potatoes, sweet potato or celery spiced with sweet spices. This dish also goes perfectly with braised endives or parsnips, carrots and roasted turnips in the oven with honey and fleur de sel.
How to peel an orange ?
To peel an orange easily, use a sharp knife. Cut the two ends and then cut the skin. Peel the orange by following its curve while removing the white skin.
How to make candied orange ?
To make candied orange, boil the bark cut into more or less wide strips in a saucepan of water. Perform this operation 3 times to reduce the bitter taste of bark. Cook the strips in sugar syrup and let cool after boiling. Repeat this operation 3 or 4 times until the bark becomes translucent.
How to make orange liqueur ?
To make orange liqueur, macerate a large orange with sugar and white life for at least a month in an airtight jar. To further flavor the liquor, prick the orange with cloves of cloves and add coffee beans in the preparation.
How to make candied orange slices ?
Cut your oranges into fairly thin slices, but not too much. Leave a little flesh on the slices to reduce bitter skin notes. When cooking, add water each time when the syrup thickens too much until the cooled orange slices have the desired consistency.
How to make candied orange zests ?
To make candied orange zests, finely grate the orange trees to have fine zest. It is also possible to cut the bark into very thin strips. Boil the zest 3 times in water before having them confit in a sugar syrup.
How to make orange wine ?
To make orange wine, macerate the washed fruits and cut into quarters in a hermetic glass container with wine and brandy. Make maceration for at least 40 days in a cool place, sheltered from sun and air rays. Use a soft white wine or a full -bodied red wine. Add vanilla pods, cloves or cinnamon sticks.
How to prepare the homemade orange jam ?
To prepare homemade orange jam, remove the seeds and white skin to prevent it from being bitter. Add a few zests previously boiled during cooking to bring texture to the jam.
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