DUCK IN SPICY ORANGE SAUCE
Make and share this Duck in Spicy Orange Sauce recipe from Food.com.
Provided by Lil Ms Tropical
Categories Cambodian
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix marinade ingredients with half of the oil.
- Coat both sides of duck pieces and marinade the longer the better preferably overnight.
- Put some oil in a heavy oven proof pan and place marinated duck pieces in it and cook till golden.
- Sprinkle the sugar over the duck cook for 10 mins more then turn again and sprinkle with rest of the sugar; Cook further 10 minutes.
- Take out and drain.
- In the fat fry off the garlic ginger and lemon grass and chilies.
- When this is cooked stir in the lime juice, julienne orange peel, orange juice and the nuoc cham sauce.
- Put back the duck then place in a heavy oven dish and cook until duck is ready 1 - 2 hours in a moderate oven.
Nutrition Facts : Calories 2213.8, Fat 204, SaturatedFat 67, Cholesterol 380, Sodium 320.2, Carbohydrate 32, Fiber 0.9, Sugar 25.8, Protein 59.3
DUCK IN ORANGE SAUCE
Steps:
- Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.
- While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.
DUCK WITH ORANGE SAUCE
Crispy duck breast sliced and served with a rich orange sauce - a French classic!
Provided by Amanda
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 C/400 F/180 FAN/Gas 6.
- Pat the duck breast dry with kitchen paper and score the fat diagonally, both ways.
- Season both sides with salt and pepper.
- Put the duck breast skin down in a cold frying pan and cook over a medium to high heat for t 5 minutes, until the skin is crispy and golden brown.
- Turn the fillets over and cook for 1-2 minutes until all sides are brown..
- Put the duck in an ovenproof dish then roast for 12 - 15 minutes for medium.
- Loosely cover with foil and let it rest in a warm place for 5-10 minutes.
- Use a sharp knife to cut the rind from one of the oranges and shred it into thin strips.
- Juice the oranges and the lemon.
- Put the sugar and vinegar in a saucepan over a medium heat.
- Stir while the sugar dissolves until the mixture turn dark brown.
- Add the brandy, wine and juice and bring to a simmer for 5 minutes
- Add the orange shreds to the pan.
- Mix the cornflour with the water and stir into the sauce.
- Bring to the boil and cook for 3 minutes until the mixture is thickened and glossy.Check the seasoning.
- Slice the duck before serving with the sauce on the side.
Nutrition Facts : Calories 276 kcal, Carbohydrate 20 g, Protein 26 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 656 mg, Fiber 3 g, Sugar 13 g, UnsaturatedFat 3 g, ServingSize 1 serving
ROAST DUCK WITH ORANGE SAUCE
Add the refreshing taste of orange to your roast duckling. This recipe is sure to become a holiday favorite in your home.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h10m
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Fasten neck skin of duckling to back with skewers. Fold wings across back with tips touching. Place duckling, breast side up, on rack in shallow roasting pan. Pierce skin all over with fork. Loosely tie legs to the tail, if desired, to better hold even shape during cooking. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
- Roast uncovered about 2 hours 30 minutes or until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Place tent of aluminum foil loosely over breast during last hour to prevent excessive browning. Place duckling on heated platter. Let stand 15 minutes for easier carving.
- Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan. Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Stir in orange sections and liqueur. Brush duckling with some of the orange sauce. Serve with remaining sauce.
CHEF JOHN'S ORANGE DUCK
This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time.
Provided by Chef John
Categories Meat and Poultry Recipes Game Meats Duck
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
- Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
- Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
- Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
- Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
- Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 14.9 g, Cholesterol 129.6 mg, Fat 20.9 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 8 g, Sodium 593 mg, Sugar 12.2 g
ROASTED DUCKLINGS IN ORANGE SAUCE
Coating blanched ducklings in orange liqueur makes them develop a crisp, deep mahogany skin as they roast on a bed of orange slices and other aromatics.
Provided by Monte Farber and Amy Zerner
Categories HarperCollins Duck Roast Christmas Christmas Eve Orange Rosemary Thyme Garlic Holiday 2018 Dinner
Yield 8 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 425°F. If convection is an option, choose it.
- Make the ducks. Cut away the flap of fatty skin from the neck, and scrape any loose fat from inside the cavities. Prick the skin all over gently with a sharp fork, or cross-hatch it with a sharp knife. Be careful not to pierce the meat.
- Fill an 18-quart stock pot (or as large as you have) about two-thirds full with water, and add the salt. Place the bunches of thyme and rosemary and the garlic cloves in it. Bring to a rapid boil. (You may need to use two pots if you do not have a single pot large enough to hold both ducklings at once; if so, divide the thyme and rosemary into smaller held-together bunches, and divide the garlic between the pots.) Place the ducks in the pot. If they pop up, keep them submerged using a smaller pot full of water or some other weight. Be aware of overflow. Bring the water back to a slow boil. Simmer the ducks for about 30 minutes. Remove them, and use paper towels to dry them thoroughly.
- Stuff each of the ducks' cavities with half of the boiled thyme, rosemary, and garlic and the quartered orange.
- Line the bottom of a large shallow roasting pan with the onions, carrots, and the orange rounds. Place the ducks, breast-side down, on top. Massage them with the Cointreau. This will give them a mahogany finish. Let them sit for 10 minutes for the skin to absorb the liqueur. Sprinkle with salt and pepper.
- Roast until the bottoms brown, about 20 minutes. Turn them breast-side up, and lower the oven temperature to 350°F. Several times during roasting, spoon off any excess fat as it accumulates, or suck it up using a baster. Use some of the fat to baste the ducks, and set the rest aside, saving some for the sauce.
- Depending on how long you boiled the ducks and the size of the ducks, roasting time will be another hour or longer. The ducks are done when a meat thermometer inserted into the thickest part of the thigh registers at least 180°F, or until the juices run clear and the leg bones wiggle easily. You want the meat to slide off the bones. Don't be afraid of overcooking these. Ducks don't dry out easily. The skin should be crisp. If not, no worries. You will pass the pieces under the broiler before serving. (If the ducks are too crisp and the meat is not finished cooking, cover them with foil as you continue roasting.) Once the ducks are ready, remove them from the oven, and cover them with aluminum foil while you finish the sauce.
- Meanwhile, make the sauce. Combine the stock, giblets, and necks in a saucepot over medium-high heat, and bring to a boil. Reduce the heat to medium-low to maintain a gentle boil, until the stock is reduced by half.
- Finish the sauce when you have retrieved rendered duck fat from the roasting duck. In a medium saucepan, warm the duck fat over medium heat. Add the flour, whisking with a fork as you do so. Remove the giblets and necks from the stock reduction, and discard. Add the stock to the duck fat-flour mixture, raise the heat to medium-high, and stir continuously to prevent lumps as you bring it to a slow boil. Add the Cointreau, vinegars, orange juice, marmalade, and orange peel to the pan. Bring back to a boil, melting the marmalade, then simmer uncovered on low heat until the sauce thickens and is reduced. Preheat a broiler with the rack set a notch or two down from the top position.
- When the ducks have rested at least 20 minutes, use a sharp knife or poultry scissors to split them and cut the breasts from the legs. Discard the orange quarters, herbs, wings, and any pockets of fat that remain. Slip the breast meat from the bones. Leave the legs intact. Put a little sauce in a broiling pan, and lay the duck pieces on top. Spoon a little sauce on top of each piece. Put them under the broiler for about 1 minute to crisp and glaze. Watch them carefully; the sugar in the sauce caramelizes quickly.
- Place the pieces on a platter, and decorate with thin, round slices of orange. Serve with additional sauce on the side.
DUCK WITH APPLES AND ORANGE LIQUEUR SAUCE
Several years ago I got into trying out lots of different duck recipes. This was one of the tastiest and easiest. The cooking time actually varies according to the size of the duck (see directions).
Provided by echo echo
Categories Whole Duck
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt all but 2 Tbs of the butter and pour over the duck in a roasting pan.
- Truss and bake at 350° 15 minutes per lb, basting often with the pan juices.
- Combine the cider and liqueur in a saucepan and reduce slightly by boiling.
- Gradually add the cream, salt& pepper.
- Over low heat, reduce the sauce by 1/3 or until thick.
- Fry the apple slices in 2 Tbs butter until golden brown.
- Remove the duck and let rest 15 minutes.
- Place the duck on serving platter, surrounded by the cooked apples.
- Serve the sauce in a separate dish with a spoon or ladle.
Nutrition Facts : Calories 1689.4, Fat 157.3, SaturatedFat 62.3, Cholesterol 335.1, Sodium 375.6, Carbohydrate 32.2, Fiber 5.5, Sugar 23.6, Protein 37.9
DUCK WITH PASSION FRUIT & ORANGE SAUCE
Treat someone to pan-fried duck breasts glazed in a beautifully sticky orange, soy and passion fruit sauce. It's quick, easy and sure to impress
Provided by Good Food team
Categories Dinner, Lunch
Time 40m
Number Of Ingredients 8
Steps:
- Use a sharp knife to score the fatty skin on the duck breasts in a diamond pattern - this helps the fat to drain off. Set aside. Halve the passion fruit, scoop out the pulp into a small bowl and reserve.
- Heat the oil in a frying pan on a medium heat and cook the duck breasts, skin-side-down, for 5-6 mins until the skin is golden. Turn them over and cook for 6-7 mins more until tender. Take care - the fat can spit.
- Set aside the duck on two warm plates. Drain off all but 1 tbsp of duck fat and cook the garlic until it starts to turn golden - no more or it will burn and taste bitter. Stir in the passion fruit pulp, orange juice, sugar and soy sauce. Bring to the boil and let it bubble away until reduced by two-thirds, about 7-10 mins. Season, then pour in any of the juices from the duck.
- Pass the sauce through a sieve, then pick out a few of the little black pips and add them to the sauce for decoration and crunch. Spoon a little sauce around each duck breast and serve with the rocket salad and rice.
Nutrition Facts : Calories 509 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Protein 29 grams protein, Sodium 1.69 milligram of sodium
DUCK A L'ORANGE
Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: Cooking a whole duck still feels wonderfully extravagant.
Categories Citrus Duck Herb Roast Orange White Wine Gourmet
Yield Makes 4 servings
Number Of Ingredients 27
Steps:
- Roast duck:
- Put oven rack in middle position and preheat oven to 475°F.
- Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.
- Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside.
- Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.
- Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.
- Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.
- Make sauce:
- While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.
- Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.
- Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.
- Available at D'Artagnan (800-327-8246).
More about "duck in orange sauce food"
DUCK à L'ORANGE RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
5/5 Category Meat + Poultry
- Preheat the oven to 450°. Cut off the first two wing joints of the ducks and reserve. Chop the necks into 2-inch lengths.
- Prick the ducks around the thighs, backs and breasts. Season the ducks inside and out with salt and pepper. Set a rack in a very large roasting pan.
- Meanwhile, in a large saucepan, heat the oil. Add the hearts, gizzards, wing joints and necks and season with salt and pepper. Cook over moderately high heat, stirring, until richly browned, 10 minutes.
- Meanwhile, remove the zest in strips from 1 of the oranges. Cut the zest into a very fine julienne. In a small saucepan of boiling water, blanch the julienne for 1 minute.
- Halve and squeeze 2 of the oranges; you will need 1 cup of juice. Peel the remaining oranges (including the one you stripped the zest from) with a knife, removing all of the bitter white pith.
- In a medium saucepan, boil the sugar and vinegar over moderately high heat until the syrup is a pale caramel color, 4 minutes. Gradually add the 1 cup of orange juice, then the currant jelly and bring to a boil.
- Pour off the fat in the roasting pan. Turn the ducks, breasts sides up, and roast for 40 minutes longer. Remove the ducks from the oven and preheat the broiler.
- Insert a wooden spoon into the cavities and tilt the ducks, letting the juices run into the pan. Transfer the ducks to a platter and keep warm. Scrape the pan juices into a fat separator and pour the juices back into the roasting pan.
- Garnish the duck platter with the reserved orange sections and scatter the blanched zest over the ducks. Carve the ducks at the table and pass the sauce separately.
SEARED DUCK BREASTS WITH BLOOD ORANGE SAUCE | RICARDO
From ricardocuisine.com
DUCK A L'ORANGE - TRADITIONAL FRENCH RECIPE | 196 FLAVORS
From 196flavors.com
ROAST DUCK WITH ORANGE SAUCE - DUCK RECIPE
From goodhousekeeping.com
DUCK BREASTS WITH ORANGE SAUCE [GLUTEN-FREE, DAIRY FREE ...
From alwaysusebutter.com
DUCK BREAST WITH ORANGE SAUCE- A CLASSIC COMBINATION OF ...
From recipesformen.com
DUCK A L’ORANGE RECIPE - BBC FOOD
From bbc.co.uk
DUCK WITH ORANGE SAUCE (MAGRET DE CANARD à L'ORANGE) - MON ...
From monpetitfour.com
DUCK WITH ORANGE SAUCE - THE MIDNIGHT BAKER
From bakeatmidnite.com
HOMEMADE ORANGE SAUCE RECIPE AKA DUCK SAUCE - NO CAPE
From supermomnocape.com
ROASTED DUCK WITH ORANGE SAUCE | CANADIAN LIVING
From canadianliving.com
ORANGE SAUCE FOR DUCK - EASY FRENCH SAUCE - GREEDY …
From greedygourmet.com
DUCK BREAST WITH ORANGE SAUCE - ASDA GOOD LIVING
From asda.com
DUCK WITH ORANGE SAUCE - FINEDININGLOVERS.COM
From finedininglovers.com
TRADITIONAL DUCK L'ORANGE SAUCE | THE STAR
From thestar.com
WHAT TO SERVE WITH DUCK A L’ORANGE – 12 TASTY SIDE DISHES ...
From happymuncher.com
ORANGE SAUCE RECIPE – ›› LUV-A-DUCK – AUSTRALIA’S ...
From luvaduck.com.au
ORANGE SAUCE FOR DUCK RECIPES - TUTDEMY.COM
From tutdemy.com
DUCK BREAST IN ORANGE SAUCE - RECIPE - ITALIAN NOTES
From italiannotes.com
ROASTED DUCK IN ORANGE JUICE AND ORANGE LIQUEUR SAUCE.
From notsoskinnycook.com
EASY CLASSIC DUCK A L'ORANGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
ORANGE SAUCE FOR DUCK RECIPE - GRESSINGHAM
From gressinghamduck.co.uk
10 BEST ORANGE SAUCE DUCK RECIPES - YUMMLY
From yummly.com
DUCK IN ORANGE SAUCE - SORTED FOOD
From sortedfood.com
CHINESE DUCK IN ORANGE SAUCE | CHINESE RECIPES | GOODTOKNOW
From goodto.com
DUCK A L'ORANGE. ROASTED DUCK WITH ORANGE SAUCE ...
From whats4chow.com
HOW TO COOK DUCK IN ORANGE SAUCE - YOUTUBE
From youtube.com
CLASSIC FRENCH DUCK A L'ORANGE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
WHAT TO SERVE WITH DUCK A L'ORANGE? 8 BEST SIDE DISHES ...
From eatdelights.com
WHOLE ROASTED DUCK WITH ORANGE SAUCE RECIPE ...
From mygourmetconnection.com
DUCK IN ORANGE SAUCE - READER'S DIGEST
From readersdigest.ca
ORANGE SAUCE | MAPLE LEAF FARMS - DUCK PRODUCTS AND RECIPES
From mapleleaffarms.com
DUCK IN SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRISPY SKIN DUCK WITH ORANGE SESAME SAUCE RECIPE
From countrygrocer.com
DUCK A L'ORANGE | MAPLE LEAF FARMS
From mapleleaffarms.com
DUCK IN ORANGE SAUCE VIETNAMESE STYLE AT MY RECIPE PAGES ...
From foodnewsnews.com
10 BEST DUCK BREAST WITH ORANGE SAUCE RECIPES | YUMMLY
From yummly.com
GLAZED ROAST DUCK WITH ORANGE-BRANDY SAUCE - SOBEYS INC.
From sobeys.com
ROASTED DUCK IN ORANGE SAUCE RECIPE - FITNEASS
From fitneass.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love