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.
PAN-ROASTED DUCK BREAST WITH ORANGE SAUCE AND TOURNE POTATOES
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the sauce: Place a large sauté pan or rondeau over medium-high heat. Add the olive oil and duck bones and necks and deeply brown on both sides. Add the onions, carrots, celery, lemongrass, garlic, bay leaves, thyme and a large pinch of salt and stir. Add the wine and stock and simmer for at least 1 hour, allowing the flavors to meld.
- Meanwhile, place a medium saucepan over medium heat, add the sugar and vinegar and bring to a simmer, whisking to dissolve the sugar. Add the orange juice and continue to simmer the gastrique until syrupy, 8 to 10 minutes. You should have around 1/2 cup.
- When the stock mixture is ready, strain it and add 1/2 cup to the gastrique, whisking to combine. Simmer until reduced by half, 10 to 15 minutes, then keep the sauce warm.
- For the duck: While the sauce is reducing, score the skin on the duck breasts in a crosshatch pattern using a very sharp knife and being careful not to cut into the meat. Season the breasts on both sides with salt and pepper and place skin-side down in a cold large sauté pan coated with a drizzle of olive oil.
- Place the pan over medium-low heat and slowly render most of the duck fat, 8 to 10 minutes. When the skin is deep golden brown and crisp, flip the breasts over and briefly brown on the other side. Place the star anise, ginger and thyme into the rendered fat and then baste the breasts until they have finished cooking, 3 to 5 minutes for medium. Transfer to a cutting board and keep warm. Reserve the duck fat in the pan for the potatoes.
- For the parsley salad: Combine the parsley stems and orange supremes in a medium bowl. Toss with the orange juice, a drizzle of olive oil and a pinch of salt and set aside.
- For the potatoes: Bring a medium pot of water to a boil and salt it generously. Meanwhile, tourne the potatoes. Trim each end so it's flat. The length of each potato should be roughly 2 inches. Using a paring knife or bird's beak knife, make 7 slices the length of the potato until you end up with a football shape. Put each potato in cold water after you tourne it to prevent oxidation.
- Add the potatoes to the boiling water and boil until crisp-tender, 6 to 10 minutes. Drain the potatoes and pat dry.
- Place a sauté pan over medium heat, add the reserved duck fat and heat until shimmering. Strain through a fine-mesh strainer into a heatproof bowl, then add 1 tablespoon of the fat back to the pan. Add the potatoes and cook, turning often, until light golden brown on all sides. Turn the heat down to low. Season with salt and pepper, then add the thyme and continue to cook, turning the potatoes occasionally, until tender.
- Add the breasts to the pan, then pour off any excess fat. Remove the pan from the heat, add the Grand Marnier and flambe. When the flame goes out, return the pan to the heat, add the reserved sauce and heat through. Stir in the parsley and butter, season with pepper, then remove from the heat. Thinly slice the breasts, flesh-side up, against the grain. Place the potatoes on a platter, followed by the sliced duck, fat-side up. Drizzle with the sauce and top with the parsley salad.
DUCK A LA PLANCHA WITH BLOOD ORANGE SAUCE
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.
DUCK BREAST WITH BLOOD ORANGE SAUCE
This recipe is such an elegant dish. The incredible blend of flavors from the duck and the sauce is just heavenly! VIDEO https://www.youtube.com/watch?v=0Wn-2HeX-us
Provided by CLUBFOODY
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF. Pat dry breasts and season with salt and pepper; rest at room temp for 15 minutes. In a cold pan without oil or butter, place breasts, skin side down. Turn the heat on medium-low and cook for 10 minutes or until skin is brown and crisp. Flip over and transfer them immediately to the preheated oven; cook for 8 to 10 minutes or until the internal temperature reads 140ºF. Remove from the heat and place them, skin side up, onto a cutting board to rest. Transfer duck fat into a bowl.
- Return pan to burner and on medium heat, add garlic and ginger; sauté for 30 seconds scraping the bottom of the pan. Pour in blood orange and add brown sugar, harissa, hot paprika and chicken broth; stir. Turn the heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add beurre manié and stir until completely dissolved and sauce thicken. Slice breasts and drizzle sauce over. Serve 4.
Nutrition Facts : Calories 531.1, Fat 26.3, SaturatedFat 7.1, Cholesterol 326.4, Sodium 789.5, Carbohydrate 10.9, Fiber 1.6, Sugar 7.7, Protein 59.9
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
More about "duck breast with blood orange sauce recipes"
ORANGE SAUCE FOR DUCK - EASY FRENCH SAUCE | GREEDY …
From greedygourmet.com
Reviews 14Total Time 25 minsCategory SauceCalories 179 per serving
- Melt the butter in a frying pan and cook the onions until softened and translucent, which will take about 3-5 minutes.
SEARED DUCK BREASTS WITH BLOOD ORANGE SAUCE | RICARDO
From ricardocuisine.com
5/5 (14)Category Main DishesServings 4Total Time 50 mins
- In the same skillet, brown sugar with vinegar. Deglaze with broth and juice. Bring to a boil and reduce over high heat until syrupy. Add oranges and cook just to warm segments. Off the heat, add butter and agitate the skillet until sauce is smooth. Do not stir sauce with a spoon to avoid breaking orange pieces. Adjust seasoning.
DUCK BREASTS WITH ORANGE SAUCE (BEST SAUCE FOR DUCK!)
From alwaysusebutter.com
4.9/5 (29)Calories 411 per servingCategory Main Course
DUCK BREAST WITH BLOOD ORANGE SAUCE | JUST A PINCH …
From justapinch.com
DUCK BREAST WITH BLOOD ORANGE SAUCE - THE TIMES
From thetimes.co.uk
5 BEST SAUCES FOR DUCK BREAST (WITH RECIPES)
From outdoorschef.com
SEARED DUCK BREASTS WITH BLOOD ORANGES RECIPE | BON …
From bonappetit.com
5/5 (3)Estimated Reading Time 1 minServings 4
- 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.
EASY DUCK BREAST RECIPE READY IN MINUTES — EAT THIS NOT THAT
From eatthis.com
WHOLE ROASTED DUCK WITH ORANGE SAUCE - MYGOURMETCONNECTION
From mygourmetconnection.com
WHAT FLAVORS GO WELL WITH DUCK? - EASY DOG FOOD RECIPES
From easydogfoodrecipes.com
DUCK A L’ORANGE RECIPE - BBC FOOD
From bbc.co.uk
DUCK BREAST RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
7 DELICIOUS ALTERNATIVES TO DUCK BREAST THAT WILL SATISFY YOUR …
From cookindocs.com
HOW TO MAKE THE BEST ROAST DUCK WITH ORANGE MARMALADE GLAZE
From marysnest.com
DUCK BREAST WITH ORANGE SAUCE | ASDA GOOD LIVING
From asda.com
SEARED DUCK BREASTS WITH BLOOD ORANGES RECIPE | EPICURIOUS
From rekiyi.edoh.dynu.net
WHAT FLAVORS GO WITH DUCK BREAST? - EASY DOG FOOD RECIPES
From easydogfoodrecipes.com
DUCK BREAST à L’ORANGE RECIPE | BON APPéTIT
From bonappetit.com
DUCK BREAST WITH ORANGE SAUCE - GAV'S KITCHEN
From recipesformen.com
SOUS VIDE DUCK BREASTS WITH QUICK ORANGE CHOCOLATE SAUCE
From beyondmeresustenance.com
PAN ROASTED DUCK BREAST WITH ORANGE SAUCE, CARROTS AND COURGETTES …
From bbc.co.uk
PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE - SERIOUS …
From seriouseats.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