Duck Marinated In Red Wine And Orange Recipes

DUCK MARINATED IN RED WINE AND ORANGE

Steps:

• In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind. Mix well and add duck breasts. Seal bag and mix again. Refrigerate for at least 1 hour or up to 24 hours.
• Remove duck from marinade and shake off excess liquid. Heat and lightly oil a grill, ridged skillet or heavy flat skillet. Cook duck breasts to taste, turning frequently, 10 to 15 minutes. If desired, cooked breasts may be wrapped in foil and held for 10 minutes until serving.
• To serve, thinly slice breasts diagonally and arrange on a serving plate. Pour any juices in pan or foil on top. Garnish with chives, and serve.

SEARED DUCK BREAST WITH RED WINE JUS AND ORANGE, OLIVE OIL MASH RECIPE BY TASTY

Steps:

• Preheat the oven to 180˚C (350˚F).
• Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
• Season each side of the duck breast with 1 teaspoon of salt and pepper each.
• Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for 1 minute.
• Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.
• For the mashed potato, chuck all the ingredients in the boiled potato, mix well.
• For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
• Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
• Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce.
• To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
• Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.
• Enjoy!

GRILLED DUCK BREASTS WITH RED WINE AND ORANGE SAUCE

Steps:

• To prepare the red wine and orange sauce.
• Combine the orange juice and honey in a large skillet and bring to a simmer over medium heat. Reduce, stirring frequently, until the mixture thickens to the consistency of a syrup, about 15 minutes.
• Add the vinegar, stir to combine, and cook for 2 minutes, stirring frequently. Add the wine, raise the heat to high and cook, stirring frequently, until the mixture reduces by half (8 to 10 minutes). Add the chicken stock and cook, stirring frequently, until the mixture reduces to a syrupy consistency, and there is about 1-1/2 cups of liquid remaining (10 to 15 minutes).
• Remove the pan from the heat, add the pumpkin pie spice, season with salt and pepper to taste and stir to incorporate. Add the butter and gently swirl with a wooden spoon until incorporated and the sauce takes on a satiny gloss. Keep the sauce war, over very low heat.
• To prepare the duck breasts:.
• Using a sharp knife, carefully remove about one-third of the fatty skin from the surface of each breast. With the tip of the knife, score the fat with a crosshatch design, being careful not to cut through to the meat. Spread the oil evenly over the duck breasts, then sprinkle them generously with salt and pepper. Sprinkle 2 teaspoons of the spice mixture over each breast, a teaspoon on the fatty side and a teaspoon on the other side, and press the spices into the surfaces.
• Heat a large skillet on medium heat. Place the duck breasts, skin side down, in the skillet, lower the heat just a notch to medium-low and cook for 7-8 minutes, until the skin is crisply browned. Spoon out the excess fat from the pan as it is rendered. Turn the breasts and cook 3-4 minutes, until the meat on the opposite side is lightly browned. Transfer the breasts to a cutting board and set aside to rest for 5 minutes; they will continue to cook while resting.
• Using a sharp carving knife, cut the duck breasts in half crosswise, then cut each half into 1/4 inch slices. Divide among six warmed serving plates, arranging the slices fat side up. Spoon the sauce over the duck and serve.

DUCK IN RED WINE

Steps:

• In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind.
• Mix well and add duck breasts.
• Seal bag and mix again.
• Refrigerate for at least 1 hour or up to 24 hours.
• Remove duck from marinade and shake off excess liquid.
• Heat and lightly oil a grill, ridged skillet or heavy flat skillet.
• Cook duck breasts to taste, turning frequently, 10 to 15 minutes.
• If desired, cooked breasts may be wrapped in foil and held for 10 minutes until serving.
• To serve, thinly slice breasts diagonally and arrange on a serving plate.
• Pour any juices in pan or foil on top.
• Garnish with chives, and serve.

DUCK BREASTS POACHED IN RED WINE AND PORT

Steps:

• Saute the vegetables in the oil until they start to color. Put the stock in a large pot, add the vegetables and simmer for 20 minutes.
• In a small pan, combine red wine and port, and boil to reduce by half.
• Combine the stock, bouquet garni and wine reduction, and reduce by a third. Cool, add the breasts and refrigerate. Marinate for several hours or overnight.
• To serve, remove the breasts from the liquid, then bring it to a boil. Return the breasts to the liquid, and when it resumes boiling, reduce the heat and simmer for 7 to 8 minutes, less if breasts are small, until they are cooked but still pink inside.
• Remove the breasts, slice thinly on the diagonal and keep warm. Taste the liquid. If it is too strong, dilute with water.
• With a hand electric whisk, beat in the butter, if desired. Arrange breast slices in shallow bowls, spoon over some of the liquid and serve. Garnish with parsley.