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| October 5th 2006 Two Recipes by Antonio Carluccio Duck a l'orange is the classic seventies dish and a classic French one. Only it's not. Apparently it's originally from Renaissance Italy. You can get a glimpse of everyday life - including what was eaten - from an exhibition at the V&A called "At Home in Renaissance Italy." The restaurateur Antonio Carluccio is involved in the exhibition and came to the studio to cook us some Italian Renaissance food. ANATRA ALL'ARANCIA DUCK IN ORANGE SAUCE SECONDO PIATTO SEASON: WINTER SERVES: 4 INGREDIENTS: 1 duck about 2,5 Kg ( 5 Pds) 5 oranges 60 ml ( 1/4 cup) beef broth 60 ml (1/4 cup) dry white wine salt and pepper to taste 60 gr ( 2 Oz) sugar 30 ml ( 2 tbs) vinegar Preheat the oven at 220° (400 F). Prick the duck skin all over and rub the cavity with salt and pepper. Fill the cavity with the peel of 2 oranges cut into strips. Bake it for about 1 hour and half; so that the fat would melt. Gather the fat in a bowl. Take the duck out of the oven to drain. Cut the duck in serving pieces and keep apart warm. Bring to boil a pot of water. Cook the zest of the other three oranges cut into strips for 5 minutes, then drain them. In a pan, caramelize the sugar until golden; add the vinegar, the juice of 2 oranges and the cooked orange strips. Stir in the broth and reduce for a few minutes. Mix the orange caramel to 4 spoons of duck fat; pour it over the duck pieces along with the wine and put back in the oven to taste for 20 minutes. Peel the left orange, free them of their membranes. Serve the duck in its sauce with orange wedges as garnish. PANFORTE DOLCE SEASON: CHRISTMAS REGION: TUSCANY CHEF: ANSALDO MARCELLA PROGRAM: FOOD FEAST SERVES: 8-10 Ingredients: 150 gr ( 5 Oz) flour 150 gr ( 5 Oz) powdered sugar 150 gr ( 5 Oz) honey 100 gr ( 3 Oz) walnuts (better peeled) 200 gr ( 7 Oz) peeled almonds) 40 gr ( 1 + ½ Oz) candy cedrus 200 gr ( 7 Oz ) candy pumpkin and orange mixed spices ( chinnamon, black pepper, coriander) powdered sugar to dust host or thin wafer Dry the peeled almonds in the oven without browning them. Chop nuts and candy fruits coarsely; mix them in a bowl and add the flour. On a very low heat, cook the powdered sugar with the honey and one spoon of water, paying attention it would not stick on the bottom. As the mixture starts to bubble, immerse a toothpick in it and immediately after in cold water. If a little sticky ball would form, the syrup is done (bring it to 114°). Pour the hot syrup on the nuts mixture, stirring with a wooden spatula. Line a round baking pan with the host; pour in the mixture, levelling with a knife or wet hands. Bake in a pre-heated oven at 150° for 30 minutes (temperature and time depend on thickness of he cake). Take out of the oven; let it cool then sprinkle powder sugar on top. The BBC is not responsible for external websites |
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