 |  | |
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.
 Back to Reports Homepage
| | | | |
| | | | | |
 | |
| |
|
