Duck in orange sauce and colored collared rice.
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Brown the duck thighs in a pan in the oil. Then add the garlic and onion and sauté a little more. When everything is golden brown, add the orange juice and let it cook on low heat for 1 hour and 10 minutes or so. Or until the duck is very tender. If you need you can add + juice. Remove the thighs , strain the sauce and let reduce until thick. Adjust the salt, return the duck to the sauce and set aside.
Quickly sauté the vegetables in olive oil, add the rice and add triple the water and salt. Cook over medium heat and when ready, serve with the duck.
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