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 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
SPICY DUCK SAUCE
Steps:
- Mix 1/2 cup duck sauce, 3 tablespoons horseradish, 1 tablespoon apricot preserves, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, and salt to taste.
BROILED DUCK BREASTS WITH ORANGE CHIPOTLE SAUCE
Categories Duck Broil Quick & Easy Lime Orange Hot Pepper Cinnamon Maple Syrup Gourmet
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Make sauce:
- Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 1 cup, 30 to 40 minutes. Let stand while duck broils.
- Prepare duck:
- Remove rack of a broiler pan, then add 1 cup water to broiler pan and replace rack. Preheat broiler with pan 5 to 6 inches from heat.
- Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife (do not cut into meat), then sprinkle all over with salt and pepper. Broil duck breasts, skin sides down, 4 minutes for Long Island duck or 8 minutes for Muscovy, then turn over and broil until thermometer inserted horizontally into center of a breast registers 130°F (see cooks' note, below), 8 to 10 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes. Add any juices accumulated on cutting board to sauce and simmer until slightly thickened, 1 to 2 minutes.
- Holding a sharp knife at a 45-degree angle, cut each duck breast into thin slices and serve with sauce.
SAUCE FOR DUCK
Here is a traditional orange sauce to serve with any holiday duck dinner.
Provided by GODGIFU
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Yield 20
Number Of Ingredients 10
Steps:
- In a saucepan over medium-high heat, combine the stock, wine and orange juice. Bring to a boil and add the dates and prunes. Allow fruit to partially dissolve.
- Reduce heat, add mace, cinnamon, ginger, sugar and vinegar. Cook for another 5 minutes; remove from heat and allow to cool. Puree in a blender or food processor until smooth.
- Pour over duck while roasting or serve on the side.
Nutrition Facts : Calories 29.6 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 4.9 g
CHILLI ORANGE DUCK
A twist to the usual orange duck or mandarin duck. Aromatic, crisp skinned duck in a sticky, sweet and spicy citrus sauce that glows on the plate. From Simple Food by Jill Dupleix
Provided by KitchenManiac
Categories Oranges
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Scrub the oranges well, cut the rind from 2 oranges, using a sharp knife, and trim off most of the pith.
- Cut the rind into short, thin strips.
- Squeeze the juice from the oranges, you need 250ml.
- Combine the orange rind and juice, sugar, ginger, chilli, star anise, cinnamon sticks, sweet chilli sauce, fish sauce, vinegar and red wine in a saucepan and bring to the boil, stirring.
- Boil for around 10 minutes, stirring occasionally, until lightly syrupy.
- Prick the duck skin well, and heat the oil in a non-stick frying pan.
- Add the duck breasts and sear, skin side down for 8 minutes or till brown.
- Then turn and cook for another 8 minutes.
- Remove the duck and allow it to rest for 5 minutes before serving.
- Cut the spring onions into finger lengths, then into strips.
- Slice the duck thickly, arrange on warmed plates and scatter with spring onion shreds.
- Spoon the sauce over the top.
- Serve with rice or noodles.
Nutrition Facts : Calories 671.4, Fat 30, SaturatedFat 7.4, Cholesterol 326.7, Sodium 577.9, Carbohydrate 37.1, Fiber 2.4, Sugar 32.8, Protein 60.5
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GRILLED DUCK BREASTS WITH SPICY ORANGE SAUCE - OVENTALES
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5/5 (2)Category Main CourseCuisine FusionTotal Time 25 mins
- Pat dry the duck breasts (thaw if frozen). With a sharp knife score the skin in a cross hatch pattern to get a diamond pattern of 1 inch sides.
- Mix the marinate for the duck together. Pour over the duck breasts and rub into the skin gently .
- Heat the grill with a grill pan. Avoid direct heat grilling as the dripping duck fat can cause flare ups and burnt meat.
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