Duck Breasts W Orange Ginger Sauce Recipes

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ROAST DUCK WITH ORANGE AND GINGER



Roast Duck with Orange and Ginger image

For a festive occasion, a burnished whole duck makes quite an impression - fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don't use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 12

1 5- to 6-pound Pekin (Long Island) duck
3 tablespoons kosher salt
1 tablespoon 5-spice powder, preferably homemade (see note)
1 large orange, zested and cut into 6 wedges
1 tablespoon grated ginger
1 tablespoon grated garlic
2 cups orange juice
1 tablespoons honey
2 tablespoons Demerara sugar
2 tablespoons soy sauce
1 2-inch piece of ginger, thickly sliced
3 star anise

Steps:

  • Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
  • Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
  • Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
  • Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.

DUCK BREAST WITH ORANGE SAUCE



Duck Breast With Orange Sauce image

This duck breast with orange sauce will delight your guests. Easy and quick to make and very tasty.

Provided by Gav

Categories     Mains

Time 15m

Number Of Ingredients 10

2 duck breast fillets
Salt and pepper
For the sauce
120ml chicken stock
2 tbsp honey
2 tbsp soy sauce
½ tbsp pureed ginger
½ tbsp tomato puree
2 tbsp red wine
Juice of 1 orange

Steps:

  • Pre-heat the oven to 200C.
  • Score the fat side of the duck breasts with a sharp knife in a criss-cross pattern, with say a 1cm gap between the scores. Season the breast with salt and pepper.
  • Put the breasts fat side down into a heated ovenproof skillet and cook on the hob until the fat side is crispy. This should take about 4-5 minutes.
  • While pan frying the duck prepare the sauce ingredients by putting the stock, honey, soy sauce, red wine, ginger, orange juice and tomato puree into a measuring jug and whisking together.
  • During this time a lot of fat will be released from the duck. Discard the excess fat (or retain for your next batch of roast potatoes) and then turn the breasts over and cook the other side for about 2 minutes.
  • Afterwards, again relieve of any excess fat, and place the pan in the oven for a further 2-3 minutes. Remove from the oven, relieve of any fat again, and set the duck breasts aside to rest.
  • Then pour the contents of the measuring jug into the same pan and bring to the boil. Simmer for a few minutes or until the sauce has thickened.
  • Slice the duck breast and serve up with the orange sauce poured over the slices.

Nutrition Facts : Calories 726 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 330 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 64 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1679 milligrams sodium, Sugar 42 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

ORANGE GINGER SAUCE FOR DUCK



Orange Ginger Sauce for Duck image

Make and share this Orange Ginger Sauce for Duck recipe from Food.com.

Provided by Cecily Parsley

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 ounces drambuie or 1 1/2 ounces maple syrup
1/4 cup orange marmalade
1/4 cup orange juice
1/2 teaspoon grated orange rind
1/8 teaspoon ginger
1/2 cup peeled green seedless grape
1/2 ounce water
1/2 tablespoon cornstarch

Steps:

  • Place all ingredients - except grapes, water and cornstarch into a small saucepan.
  • In a very small container, stir together the cornstrch and water to form a smooth paste.
  • Simmer, stir in paste incrementally as needed to thicken.
  • Add grapes and serve sauce under crispy duck quarters.

ROASTED DUCK WITH ORANGE GINGER GLAZE



Roasted Duck with Orange Ginger Glaze image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 10

1 (2-pound) duckling
Salt and pepper
1 tablespoon sugar
1 tablespoon water
2 tablespoons dry white wine
1 tablespoon cider vinegar
2 ounces orange juice
2 tablespoons freshly chopped ginger
16 ounces duck, beef, or chicken stock
2 oranges, supremed

Steps:

  • Preheat oven to 375 degrees F.
  • Begin by placing the duck breast side up on a baking rack. Season with the salt and pepper, and roast until the juices run barely pink, about 45 minutes. Remove the duckling from the pan and set it aside.
  • Degrease the pan drippings by skimming off the top layer.
  • To prepare the sauce, combine the sugar and water and caramelize carefully. Add the wine, vinegar, orange juice and ginger. Mix them well and reduce by half. Add the stock and bring to a boil. Add the pan drippings, reduce the heat and simmer until sauce reduces by half. Once sauce is done, strain it through a cheesecloth or fine strainer and set aside.
  • To serve, place the duckling on a large serving tray. Add the orange segments on top and around the duck, and pour the sauce over the duck.

SEARED DUCK BREAST WITH GINGER



Seared Duck Breast with Ginger image

Provided by Food Network

Time 30m

Yield 4 portions

Number Of Ingredients 10

4 whole duck breasts, approximately 6 to 8 ounces each
Salt and freshly ground black pepper to taste
3 tablespoons chopped shallots
1 tablespoon grated ginger
2 tablespoons honey
1/4 cup mirin (sweet sake)
1 cup hot chicken broth
1 tablespoon light soy sauce
1 cup finely shredded white cabbage
2 scallions, chopped, about 1/2 cup

Steps:

  • With the point of a knife, score the skin side of the duck breasts in crosshatch pattern, being careful not to pierce the flesh of the meat.
  • Season the duck breasts with salt and pepper. Heat a saute pan over medium heat for 2 minutes before adding the breasts, skin side down. Cook over medium to low heat for approximately 6 minutes to 8 minutes to render the fat.
  • Before turning the breasts over, carefully remove the excess fat from the saute pan. Turn the breasts over and saute the flesh side for 3 to 4 minutes before removing the duck breasts from the pan.
  • Add the shallots to the pan in which the duck breasts were cooked and return to the heat. Saute the shallots briefly before adding the ginger, add the honey and mirin, stir to combine and add the hot broth. Reduce to a simmer and cook until half the liquid has evaporated. Add the soy and cabbage and cook for 2 minutes before adding the scallions, stir, and remove from the heat.
  • The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or crosswise and several slices placed on each plate. Quickly reheat the sauce, if necessary, and drizzle some around the duck breasts.

GINGER SAUCE FOR DUCK BREASTS



Ginger Sauce For Duck Breasts image

Provided by Florence Fabricant

Categories     dinner, condiments

Time 15m

Yield 1/2 cup

Number Of Ingredients 7

2 tablespoons fat from cooking duck breasts
2 shallots, finely minced
1 tablespoon finely minced fresh ginger
3 tablespoons reserved marinade (see note)
3 tablespoons concentrated duck or veal stock (glace de viande)
1/2 cup dry red wine
Salt and freshly ground black pepper

Steps:

  • Heat fat in skillet. Add shallots and ginger and cook over medium heat until they have softened. Stir in marinade; cook a few seconds longer.
  • Stir in stock and wine, cook, stirring, until mixture is reduced to about half a cup and has thickened slightly.
  • Season to taste with salt and pepper and spoon over the duck breasts to moisten them.

SEARED DUCK BREAST WITH CHILI, HONEY & GINGER GLAZE



Seared Duck Breast with Chili, Honey & Ginger Glaze image

Provided by Michael Lomonaco

Categories     Duck     Ginger     Poultry     Sauté     Quick & Easy     Dinner     Hot Pepper     Honey     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6-8

Number Of Ingredients 8

2 whole magret duck breasts, approximately 1 pound each, available from specialty meat markets
Salt and freshly ground pepper to taste
1 small dried ancho chili pepper soaked in 1 cup boiling water for 30 minutes
1 small white onion, finely chopped
1 tablespoon grated ginger
2 tablespoons warm honey dissolved in 1/2 cup port wine
2 scallions, chopped, about 1/2 cup
(optional serving suggestion: serve with mashed sweet potatoes or roasted carrot pureé)

Steps:

  • With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat. Season the duck breasts with salt and pepper. Heat a sauté pan over medium heat for 1 minute before adding the breasts, skin side down. Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over. When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and sauté the flesh side for 3 to 4 minutes. Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container. (The reserved duck fat may be chilled and used for another cooking use.)
  • While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid. Place the chili into a blender and begin to pureé, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture. This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week.
  • After removing the duck breasts from the pan add the onion to still hot pan and return to the heat. Add a tablespoon or two of reserved duck fat. Sauté the onion briefly before adding the ginger and 2 tablespoons of the chili paste. Add the honey and port to the ginger chili, stir to combine and cook for one minute.
  • The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or cross-wise and several slices placed on each plate. Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle. If you desire, drizzle some around the duck breasts on the serving dish.

DUCK WITH HONEY, SOY, AND GINGER



Duck with Honey, Soy, and Ginger image

These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.

Provided by Ollie Martin

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 12

2 duck breast halves
1 pinch salt
1 pinch cayenne pepper
1 pinch ground black pepper
½ cup chicken stock
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon grated fresh ginger
1 tablespoon tomato sauce
1 pinch chili powder
1 teaspoon lime juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
  • Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
  • Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
  • Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 21.3 g, Cholesterol 106 mg, Fat 8.8 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 1186 mg, Sugar 18.1 g

CRISPY DUCK WITH ORANGE-GINGER GLAZE



Crispy Duck With Orange-Ginger Glaze image

Make and share this Crispy Duck With Orange-Ginger Glaze recipe from Food.com.

Provided by ratherbeswimmin

Categories     High Protein

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup orange juice concentrate, thawed
1/4 cup hoisin sauce
1 tablespoon cider vinegar
1 tablespoon grated gingerroot
1 teaspoon dark sesame oil
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon Tabasco sauce
4 (6 -8 ounce) boneless duck breast halves, about 1/2 inch thick

Steps:

  • Prepare marinade: in a big bowl, whisk the marinade ingredients together.
  • Trim duck breasts of any skin or fat that hangs over the edges.
  • Score the skin in a diamond pattern with cross hatches at ½ inch intervals, but do not cut into the flesh.
  • Place duck in a large zip-lock plastic bag and pour in the marinade.
  • Press out the air and seal tightly; turn bag to distribute marinade; place in a bowl and refrigerate for 1-2 hours.
  • Remove duck from bag and discard marinade.
  • Grill, skin side down, over Direct Low heat until the internal temperature reaches 160°, 12-15 minutes, turning once.
  • The juices should be lightly pink; the skin golden brown and crisp.
  • Let rest for 3-5 minutes; serve warm.

Nutrition Facts : Calories 286.3, Fat 9, SaturatedFat 2.5, Cholesterol 131.4, Sodium 576.4, Carbohydrate 14.5, Fiber 0.7, Sugar 11, Protein 34.8

DUCK BREASTS WITH ORANGE, HONEY AND TEA SAUCE



Duck Breasts with Orange, Honey and Tea Sauce image

Categories     Tea     Duck     Roast     Orange     Fall     Honey     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

2 boneless Muscovy duck breast halves (about 1 3/4 pounds total)
3/4 cup chopped shallots
2 1/4 cups canned low-salt chicken broth
1 1/2 cups orange juice
4 1/2 teaspoons Earl Grey tea leaves or 5 tea bags, leaves removed from bags
1 tablespoon honey
3 tablespoons butter, cut into small pieces
Orange segments (optional)

Steps:

  • Preheat oven to 450°F. Pierce skin of duck breasts all over with fork. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down, to skillet. Cook until skin is well browned, about 4 minutes. Turn duck breasts over; cook 2 minutes. Remove from heat. Set rack in roasting pan. Transfer duck breasts to rack (reserve drippings in skillet). Roast duck to desired doneness, about 20 minutes for medium-rare.
  • Meanwhile, heat drippings in skillet over medium heat. Add shallots and sauté until beginning to brown, about 5 minutes. Tilt skillet; push shallots to higher end of skillet, allowing drippings to flow to lower end. Spoon off drippings and discard. Add broth, orange juice and tea leaves to skillet. Boil until mixture is reduced to 1 1/4 cups, about 17 minutes. Pour mixture through strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Return liquid to same skillet. Add honey; bring to simmer. Whisk in butter. Season sauce with salt and pepper.
  • Thinly slice duck breasts crosswise. Fan slices on each of 4 plates, dividing equally. Spoon sauce around duck. Garnish with orange segments, if desired.

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From yummly.com


RECIPE: DUCK BREASTS WITH GINGER PLUM SAUCE - FOOD NEWS
Remove pits from plums and puree in blender. Melt butter in small saucepan; add onion and saute until golden. Combine soy sauce, wine, ginger and garlic in a shallow dish. Place the duck breast meat-side down into the marinade and set aside in the fridge. After 20 minutes, remove the duck breasts from the marinade.
From foodnewsnews.com


DUCK BREAST IN ORANGE-GINGER SAUCE RECIPE
Turn breasts and fry for another 10 minutes, turning several times. Cook the dumplings in boiling water for about 7 minutes. 4. Cut the skin of 1 orange thickly with a knife, cut out the fillets and collect the juice. Squeeze 1 orange. Peel ginger and grate finely. Remove duck breasts from the pan and keep warm. 5. Sauté the ginger in the ...
From citchn.com


DUCK BREASTS WITH HONEY, SOY & GINGER RECIPE - FOOD NEWS
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Duck breasts with Honey, soy & ginger 401 calories of duck breast, (7 oz) 70 calories of Sweet Cooking Rice Wine, (1 tbsp) 32 calories of Honey, (0.50 tbsp) 22 calories of Chicken stock, home-prepared, (0.25 cup)
From foodnewsnews.com


DUCK BREASTS WITH SPICY ORANGE SAUCE - METRO INC.
Score the fat side of the duck breast without cutting the meat. Mix marinade ingredients and let the duck marinate 1 hour. Brown the fat side of the duck on medium-high heat. Remove the rendered fat regularly and save. Reduce heat to low, add sugar and let caramelize. Add orange juice, zest and braise a few minutes. Remove the duck and keep it hot.
From metro.ca


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