https://www.epicurious.com/recipes/food/views/duck-a-lorange-102145 Combine cranberries, orange liqueur, honey, white sugar, and soy sauce in a saucepan. https://www.thespruceeats.com/duck-a-lorange-recipe-1375542 Score the top of the duck breast. 2 oranges2 duck breasts s, approx. 12 ounces salt pepper ½ cup cognac ½ cup soy sauce 2 tablespoons of honey, Your email address will not be published. Rest for 6 minutes before serving. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Place the duck breasts back in the pan and simmer for ten minutes. Place orange quarters inside duck and place in a shallow roasting pan. No doubt, your dinner partner will ask what the secrets are to the tender duck dressed with orange sauce and tender florets. While sauce is simmering, heat a grill or grill pan to medium-high heat. Steamed and Fire-Roasted Goose with Blood Orange... Ovengoldand#174; Turkey Cutlet with Orange Sauce... Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to boil over medium heat … Sign up for the Recipe of the Day Newsletter Privacy Policy, Orange-Marinated Chicken Satay with Peanut Sauce, Creamy Dairy-Free Stove Top Mac and Cheese, Fried Calamari with Sweet Orange Sauce Recipe, Veal Loin with Sicilian Blood Orange Sauce Recipe, Australian Shrimp with Blood Orange Sauce Recipe. Add in the red wine, orange zest, orange juice and seasoning and bring to the boil. Heat a saucepan and add cognac, soy sauce, orange zest, orange juice and honey. All in one place. Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Whisk the arrowroot into the chicken stock in a small jug, then pour into the pan. This Roasted Duck Breast with Orange-Ginger Dipping Sauce is something to save for a special occasion. © Last Gear Publishing & Mobiventura Limited. Serve the duck with the sauce and garnish with the chopped parsley and additional orange zest. https://www.yummly.com/recipes/duck-breast-with-orange-sauce Place duck in skillet, skin-side … butter and 1 tbsp. Garnish with fresh sprigs of chervil. Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin gets crispy. Heat a pan well on a medium to high heat, place the breasts skin side down using no oil and cook … by Margaret Howard Mangos and oranges make a marvelous sauce to grace grilled duck breasts. Keep warm until ready to serve. Keep warm until ready to serve. Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time. The sauce is a little sweet and with a wonderful aroma. At the end add 50 gr. Cook the sauce gently for 1-2 minutes until it has sufficiently thickened. Remove the duck from the pan and cover with foil to keep warm while you finish the sauce. Interestingly, duck farms were abundant on Long Island during the 1900’s. The entire recipe uses 7 ingredients, including the duck, salt, and pepper. The sauce has all the comforts of herbed butter, orange juice, a touch of brown sugar, and cream. 1-2 Duck Breasts One 8 ounce duck breast is enough for my husband and I to share, especially with a side dish. The breast may he perfectly done to medium-rare while the legs are still undercooked. If time allows, … Continue to cook for 2 minutes on the sides. Crisscross the duck’s skin with superficial cuts and season it with salt and pepper. Mix the orange juice, zest, chili flakes and hot sauce in a small sauce pan. Bring a pan of salted water to the boil, cover with a steamer insert then add the carrots, cover and … Meanwhile, pour off fat from skillet, then add reserved marinade and bring to a simmer; cook until … I recommend a Chardonnay or a Sauvignon Blanc. Traditionally, orange sauce for the duck … If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Flip and fry the other side for 1 minute. Season each side of the duck breast with 1 teaspoon of salt and pepper each. © 2021 Discovery or its subsidiaries and affiliates. A viewer or guest of the show, who may not be a professional cook, provided this recipe. Add the orange zest and segments. Simmer on low heat until the sauce thickens slightly and its consistency is syrupy. Add vinegar and orange juice and simmer for 10 minutes. Your favorite shows, personalities, and exclusive originals. Filter again and incorporate the dissolved cornstarch. Served rare to medium-rare and sliced on the diagonal, it has the mineral tang of beef. Allow to cool slightly, about 3 … Rub the duck breast fillets with olive oil, salt, white pepper, and ground coriander. Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1 … Duck breasts instill fear, but are very easy to prepare. Serve on the side or underneath roasted duck. Grill on both sides until medium-rare. Place the duck on a serving platter with the sauce poured on top. Add slurry to sauce and briefly return to a boil. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. Your email address will not be published. This is one of the dishes we learned at the Cordon Bleu school in Paris, and it consists of a seared duck breast served with a rich brown sauce – sweetened with orange juice and sugar- and accompanied with fresh orange slices. Drizzle a little warm orange-wine sauce over duck and greens. The Most Popular Fast Food Fried Chicken in Each State [INFOGRAPHIC], KFC's Massive Chicken Sandwich Gets an Official Nationwide Release, The Complete List of Foods to Eat for a Long and Healthy Life. Duck breast is a sadly underrated meat. Place the breast in the marinade and refrigerate for at least 2 hours. It’s very easy to prepare and the combination is to die for! Even the most flavorful and tender duck breast needs a sauce to enhance its taste. Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Avoid direct heat grilling as the dripping duck fat can cause flare ups and burnt meat. Turn oven down to 300 degrees and return duck to oven for 1 hour or 1 hour and 15 minutes until tender. Add slurry to sauce and briefly return to a boil. I present you my version of the recipe – duck breast with orange sauce. Duck meat loves sweet garnishes like orange, pomegranate, honey, so don’t be afraid to try them. https://www.asdagoodliving.co.uk/food/recipes/duck-breast-with-orange-sauce Cook for about 5 minutes on the skinless side then turn it over and leave it on heat for 4 more minutes. Chef’s Tips Pour remaining into a small … Make the marinade: Mix all the above ingredients together except the chicken stock. Afterwards, slice oranges in halves and squeeze their juice. Cook in hot oven for 30 minutes, then remove duck from oven and prick breast with heavy tine kitchen fork to drain grease. All rights reserved. orange, orange, duck, kosher salt, corn starch, freshly ground black pepper and 7 … Slice the duck breast into 0.4 inch (1 cm) thick slices and let them rest for about 5-10 minutes before serving. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. Heat duck fat in a heavy skillet over medium heat for 2 minutes. Cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. Pour warm sauce over duck and serve. Transfer duck to serving plates. Divide arugula among six plates. Separately start making the sauce. Juice one orange and segment the other. Required fields are marked *. Sprinkle duck on both sides with paprika. 2 Tbsp butter Preferably grass-fed, such as Vital Farms; 1 Naval Orange You will need zest and juice. Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin gets crispy. Serves: 2 2 duck breasts pinch of sea salt 235ml chicken stock 2 tablespoons orange liqueur (such as Grand Marnier®) 1 tablespoon sherry vinegar 1 tablespoon Seville … In the 1960’s duck farms could be found on almost all the freshwater streams on eastern Long Island. I wrapped the duck breasts in foil and let them rest while I prepared the accompanying orange sauce, using the residual duck fat in the pan. Slice duck breasts across the grain and fan equally over arugula. Duck & Orange Pan Sauce. 1/4 Cup White Wine Use a wine that you would drink! Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Pour the wine, then orange juice, and evaporate. All Fired Up! DUCK BREASTS WITH MANGO ORANGE SAUCE. Duck Breast in Orange Sauce is a classic French dish and one of my family’s favorites. Afterwards, fry the duck on each side so that it is properly sealed. You have many options, but if you want something refreshing, try to pair duck with orange sauce. Let it simmer until it gets a caramel like color. Commentdocument.getElementById("comment").setAttribute( "id", "a4c45904aaa1c70a1c3aabb7b51ae2fe" );document.getElementById("c8d3e23a69").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Remove the breasts from the marinade, pat dry and pan fry them in olive oil on both sides until they are brown. Juice from marinade can also be used to make sauce. First zest the oranges using a shredder. In a heavy based saucepan add the orange juice, sugar, white wine, Grand Marnier and duck stock, bring to the boil, reduce the heat and allow to reduce by half. In 26 minutes, the duck and cauliflower are seared as well as baked together. 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Heat a grill or grill pan to medium-high heat duck breast in orange and...