Pato A La Naranja Valenciana Con Arroz Azafranado Recipe
ROASTED LONG ISLAND DUCK, SERVED WITH ORANGE SAUCE AND SAFFRON RICE.
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Ingredients
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Duck and Orange Sauce
Saffron Rice
Method
Duck and Orange Sauce
- 1
Prepare the Duck
Preheat your oven to 375°F (190°C). Rinse the Long Island duck under cold water and pat it dry with paper towels. Season the duck generously with salt and black pepper, both inside and out.
- 2
- 3
Make the Orange Sauce
While the duck is roasting, zest and juice two of the oranges. In a saucepan over medium heat, combine the orange juice, zest, honey, red wine vinegar, chicken broth, and thyme. Simmer until the sauce thickens, about 10-15 minutes.
- 4
Finish the Sauce
Once the duck is done roasting, remove it from the oven and let it rest. Strain the sauce to remove any solids, and then add the juice of the remaining orange before serving.
Saffron Rice
- 5
Prepare the Rice
In a pot, bring 2 cups of water to a boil. Add the basmati rice, salt, and saffron threads. Stir well.
- 6
Cook the Rice
Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the rice is tender and has absorbed all the water.
- 7
