O pato assado com citrinos é um prato festivo por excelência, que perfuma a casa e enche a mesa de cor e sabor. A acidez do limão e a doçura da laranja combinam na perfeição com a carne rica do pato, enquanto a cama de cebola e alho cria um molho delicioso e aromático. É uma receita simples mas impressionante, ideal para um almoço de domingo ou uma celebração especial.

Ingredientes (2 Pessoas)

  • 1 pato inteiro sem miúdos
  • 1 limão
  • 1 laranja
  • 2 cebolas médias
  • 4 dentes de alho
  • 250 ml de vinho branco
  • azeite
  • açafrão das índias
  • sal

Preparação

  1. Descasque as cebolas e corte-as em meias-luas.
  2. Descasque os alhos e lamine-os.
  3. Num tabuleiro refractário faça uma cama de cebola e alho.
  4. Coloque o pato em cima.
  5. Polvilhe-o com sal abundante e açafrão das índias.
  6. Corte o limão em rodelas e introduza dentro do pato e por baixo do mesmo.
  7. Corte a laranja em quartos e coloque aos cantos do tabuleiro.
  8. Regue o pato com o vinho branco e o azeite.
  9. Leve ao forno, pré-aquecido a 180º C, por cerca de 45 minutos.
  10. Regue ocasionalmente com o molho do tabuleiro.

From our Portuguese kitchen to yours, here’s a taste of celebration.

Duck with Citrus

Duck roasted with citrus is a timeless combination, celebrated in cuisines across the world for its perfect balance of rich, gamey meat and bright, aromatic fruit. This Portuguese take on the classic is wonderfully rustic and straightforward, letting simple, high-quality ingredients shine. Roasting the duck on a bed of onions and garlic, with lemon and orange infusing it from the inside and out, creates an incredibly succulent bird with a beautiful golden skin.

The technique is key to this dish’s success. Placing lemon slices inside the duck’s cavity gently steams the meat from within, keeping it moist and flavourful. The onions and garlic underneath caramelise slowly in the duck fat and wine, creating a gloriously rich and simple pan sauce to serve alongside. The turmeric, or açafrão das Índias, adds a lovely golden hue to the skin and a subtle, earthy warmth.

This dish is a fantastic centrepiece for a special meal. While it roasts, the duck releases its own delicious fat, which you can use to baste the bird, ensuring the skin becomes perfectly crisp. It is traditionally served with roasted potatoes, which can even be cooked in the same pan to soak up all the wonderful flavours. A simple green salad on the side provides a fresh contrast.

Ingredients (Serves 2)

  • 1 whole duck, giblets removed
  • 1 lemon
  • 1 orange
  • 2 medium onions
  • 4 cloves of garlic
  • 250ml white wine
  • Olive oil
  • Ground turmeric
  • Salt

Method

  1. Peel the onions and slice them into half-moons.
  2. Peel and slice the garlic cloves.
  3. In a roasting tin, create a “bed” with the sliced onion and garlic.
  4. Place the duck on top of the onion and garlic bed.
  5. Sprinkle it generously with salt and ground turmeric.
  6. Cut the lemon into slices and place some inside the duck’s cavity and some underneath it in the tin.
  7. Cut the orange into quarters and place them around the duck in the corners of the tin.
  8. Drizzle the duck with the white wine and a little olive oil.
  9. Place in a preheated oven at 180°C (160°C Fan / Gas Mark 4) for approximately 45-50 minutes, or until the duck is cooked through and the skin is golden and crisp.
  10. Occasionally baste the duck with the juices from the pan during cooking.