DUCK A LA PLANCHA WITH BLOOD ORANGE SAUCE
Make and share this Duck a La Plancha With Blood Orange Sauce recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 13h40m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- For the duck:.
- Score the fat side of the duck breast. Lightly cover the fat with some salt and refrigerate the breast overnight.
- Roast the coriander and fennel seed, and then crush. Mix together with the sea salt, black pepper and orange zest. Brush the duck breast with some orange liqueur, and then pack the meat side with the herb/zest mixture. Wrap and refrigerate until ready to cook.
- For the blood orange sauce:.
- Combine the sugar, vinegar and shallots in a pot over medium-high heat and cook until reduced to a syrup. Add the orange liqueur to deglaze and continue cooking to reduce slightly. Add the duck stock and blood orange juice and continue simmering. Stir in the xanthan gum and simmer until thickened, and then season with salt and pepper. Strain the sauce and keep warm.
- For cooking the duck:.
- Heat a cast-iron plancha, griddle or skillet to high heat. Sear the duck fat-side down until crispy, about 12 minutes. Remove, brush off some of the herb/ zest mixture and continue to cook, meat-side down until medium rare. Serve with the blood orange sauce.
- Cook's Note:.
- Cook additional duck breasts to serve with the remaining sauce, or use for another recipe.
Nutrition Facts : Calories 2320, Fat 27.9, SaturatedFat 7.1, Cholesterol 326.4, Sodium 3863.6, Carbohydrate 447.6, Fiber 5.3, Sugar 426.9, Protein 62.4
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 A L'ORANGE
Categories Fruit Juice Citrus Duck Poultry Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 8 minutes. Remove from heat. Mix in vinegar (mixture will bubble vigorously). Add juice and shallots; boil until reduced to 1/2 cup, stirring occasionally, 15 minutes. Add broth; boil until reduced to 3/4 cup, 30 minutes. Set aside.
- Using small knife, cut off peel and white pith from 4 oranges. Working over bowl, cut between membranes to release segments. (Sauce and oranges can be prepared 6 hours ahead. Cover separately; chill.)
- Using small knife, score duck skin (do not pierce meat) in crosshatch pattern. Sprinkle duck with salt and pepper. Heat heavy large skillet over medium-high heat. Place duck breasts skin side down in skillet. Cook until brown and crisp, about 8 minutes. Turn duck and cook to desired doneness, about 10 minutes longer for medium-rare. Transfer to cutting board. Let stand 10 minutes.
- Meanwhile, bring sauce to simmer. Add butter and 1 tablespoon grated orange peel; whisk just until butter melts. Drain orange segments and mix into sauce. Set aside.
- Slice duck breasts crosswise on diagonal. Arrange on 4 plates. Spoon orange segments with sauce alongside. Sprinkle with remaining peel.
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.
DUCK A L'ORANGE
My Mother-in-law prepared this duck for the holidays and special occasions. My husband loves duck, so I prepare this entree each year for his birthday dinner. The orange concentrate provides great flavor to the serving sauce. I tried this recipe on wild duck, but prefer the flavor of domestic ducklings. --Sue A. Jurack
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Prepare rice mix according to package directions. Prick skin of duckling well with a fork. Loosely stuff duckling with wild rice mix. Skewer neck openings; tie drumsticks together. , Place breast side up on a rack in a shallow roasting pan. In a small bowl, combine the orange juice concentrate, honey, butter and soy sauce; set aside., Bake, uncovered at 350° for 1 hour. Baste with orange juice mixture. Bake 1-1/2 to 2 hours longer or until a thermometer reads 180° for the duckling and 165° for the stuffing, basting occasionally with orange juice mixture. (Drain fat from pan as it accumulates). , Cover loosely with foil if duckling browns to quickly. Cover and let stand for 20 minutes before removing stuffing and carving. Discard any remaining basting sauce., For orange sauce, in a small saucepan, combine orange juice concentrate and water; bring to a boil. Combine cornstarch and cold water until smooth. Stir into orange sauce; cook and stir for 2 minutes or until thickened. Season with salt. Serve with duck.
Nutrition Facts : Calories 1115 calories, Fat 80g fat (27g saturated fat), Cholesterol 235mg cholesterol, Sodium 608mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 1g fiber), Protein 57g protein.
SEARED DUCK BREASTS WITH BLOOD ORANGES
Citrus segments get saucy in our play on duck à l'orange.
Provided by Claire Saffitz
Categories Lunch Dinner Salad Duck Orange Bon Appétit Winter Citrus Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 6
Steps:
- Score skin of duck breasts; season with salt and pepper. Place skin side down in a cold medium skillet; cook over low heat until fat is rendered and skin is dark golden, 12-15 minutes. Turn duck, increase heat to medium, and cook 2 minutes. Transfer to a plate.
- Meanwhile, cut peel and white pith from oranges. Cut along sides of membranes to release segments into a medium bowl.
- Pour off all but 2 Tbsp. fat from skillet. Add shallot, vinegar, and half of orange segments. Season with salt and simmer until thick, about 4 minutes. Thinly slice duck and serve over frisée with pan sauce and remaining segments.
CALAMARES A LA PLANCHA
This dish of small, whole squids is a classic tapa from Andalucia (southern Spain). You could substitute squid rings or even small, white fish that have been butterflied. Although it's usually cooked on a hot, flat griddle (plancha), this recipe uses a frying pan.
Provided by Artichoke gal
Categories Spanish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean the squid, removing the outer purplish skin by rubbing under cold water. Reserve tentacles.
- Combine 3 tablespoons oil, the parsley and garlic with salt and pepper to taste in a bowl.
- Heat remaining 3 tablespoons oil over high heat in frying pan. Cook squid in batches, 2-3 minutes each, then cook tentacles, about 1 minute.
- Serve squid very hot, drizzled with the parsley-garlic mixture.
Nutrition Facts : Calories 285.5, Fat 21.8, SaturatedFat 3.2, Cholesterol 264.2, Sodium 52, Carbohydrate 3.9, Fiber 0.1, Protein 17.8
More about "duck a la plancha with blood orange sauce recipes"
DUCK A LA PLANCHA WITH BLOOD ORANGE SAUCE RECIPE
From cookingchanneltv.com
Servings 1Total Time 13 hrs 50 mins
DUCK A LA PLANCHA WITH BLOOD ORANGE SAUCE RECIPE
From cookingchanneltv.com
Cuisine EuropeanCategory Main-DishServings 1Total Time 13 hrs 20 mins
BLOOD ORANGE SAUCE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SALMON A LA PLANCHA RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DUCK à L'ORANGE RECIPE - BBC FOOD
From bbc.co.uk
SEARED DUCK BREASTS WITH BLOOD ORANGES RECIPE | BON APPéTIT
From bonappetit.com
DUCK A LA PLANCHA WITH BLOOD ORANGE SAUCE RECIPE | FOOD NETWORK
From crecipe.com
ALASKA POLLOCK A LA PLANCHA RECIPE
From crecipe.com
ROASTED DUCK WITH ORANGE SAUCE - CANADIAN LIVING
From canadianliving.com
DUCK A L'ORANGE RECIPE - JULIA CHILD'S DUCK A L'ORANGE RECIPE
From honest-food.net
DUCK à L'ORANGE RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
EASY CLASSIC DUCK A L'ORANGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
DUCK A LA PLANCHA WITH BLOOD ORANGE SAUCE - AT80GALLERY
From at80gallery.blogspot.com
DUCK WITH SPICY BLOOD ORANGE SAUCE | IGA RECIPES
From iga.net
SEARED DUCK BREASTS WITH BLOOD ORANGE SAUCE - RICARDO
From ricardocuisine.com
CONFIT DUCK WITH BLOOD ORANGE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
ORANGE SAUCE FOR DUCK RECIPE - GRESSINGHAM
From gressinghamduck.co.uk
DUCK A L’ORANGE RECIPE - BBC FOOD
From bbc.co.uk
EASY DUCK A L'ORANGE RECIPE - D'ARTAGNAN
From dartagnan.com
10 BEST ORANGE SAUCE DUCK RECIPES - YUMMLY
From yummly.com
DUCK BREASTS WITH ORANGE SAUCE [GLUTEN-FREE, DAIRY FREE]
From alwaysusebutter.com
DUCK A LA PLANCHA WITH BLOOD ORANGE SAUCE – RECIPES NETWORK
From recipenet.org
DUCK LA ORANGE SAUCE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
WHOLE ROASTED DUCK WITH BLOOD ORANGE GLAZE - A WHOLESOME …
From awholesomenewworld.com
DUCK à L'ORANGE RECIPE | BON APPéTIT
From bonappetit.com
DUCK A L'ORANGE - TRADITIONAL FRENCH RECIPE - 196 FLAVORS
From 196flavors.com
HOW TO MAKE DUCK A L’ORANGE RECIPE - EATWELL101
From eatwell101.com
DUCK BREAST WITH ORANGE SAUCE - FREE EASY AND TASTY RECIPES
From recipesformen.com
EASY DUCK A L'ORANGE RECIPE - GOOD FOOD
From goodfood.com.au
DUCK WITH BLOOD ORANGE SAUCE - 9KITCHEN - NINE
From kitchen.nine.com.au
DUCK A LA PLANCHA WITH BLOOD ORANGE SAUCE
From pinterest.com
DUCK AND ORANGE SAUCE RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
DUCK A L'ORANGE. ROASTED DUCK WITH ORANGE SAUCE ... - WHATS4CHOW
From whats4chow.com
DUCK WITH ORANGE SAUCE - THE MIDNIGHT BAKER
From bakeatmidnite.com
THE BLOOD ORANGE DUCK RECIPE THAT WILL WIN CHRISTMAS
From foodrepublic.com
ROASTED DUCK IN ORANGE JUICE AND ORANGE LIQUEUR SAUCE.
From notsoskinnycook.com
BLOOD ORANGE SAUCE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
DUCK LA ORANGE SAUCE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.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
Related Search