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 WITH PASSION FRUIT & ORANGE SAUCE
Treat someone to pan-fried duck breasts glazed in a beautifully sticky orange, soy and passion fruit sauce. It's quick, easy and sure to impress
Provided by Good Food team
Categories Dinner, Lunch
Time 40m
Number Of Ingredients 8
Steps:
- Use a sharp knife to score the fatty skin on the duck breasts in a diamond pattern - this helps the fat to drain off. Set aside. Halve the passion fruit, scoop out the pulp into a small bowl and reserve.
- Heat the oil in a frying pan on a medium heat and cook the duck breasts, skin-side-down, for 5-6 mins until the skin is golden. Turn them over and cook for 6-7 mins more until tender. Take care - the fat can spit.
- Set aside the duck on two warm plates. Drain off all but 1 tbsp of duck fat and cook the garlic until it starts to turn golden - no more or it will burn and taste bitter. Stir in the passion fruit pulp, orange juice, sugar and soy sauce. Bring to the boil and let it bubble away until reduced by two-thirds, about 7-10 mins. Season, then pour in any of the juices from the duck.
- Pass the sauce through a sieve, then pick out a few of the little black pips and add them to the sauce for decoration and crunch. Spoon a little sauce around each duck breast and serve with the rocket salad and rice.
Nutrition Facts : Calories 509 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Protein 29 grams protein, Sodium 1.69 milligram of sodium
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
DUCK BREAST WITH PASSION FRUIT SAUCE AND CRUSHED NEW POTATOES
A layer of passion fruit makes this vanilla cheesecake recipe look and taste exquisite. This Simon Hulstone recipe is easy and delicious
Provided by TolaniGBC
Categories Duck Breasts
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Start with the passion fruit sauce by cutting the fruit in half, remove the pulp and seeds and flesh from inside and place in a small saucepan.
- Next, add the whisky and star anis and bring to the boil. The whisky may flambé, allow the alcohol to burn off and remove the pan from the heat until the flame burns out.
- Add the maple syrup and black treacle and bring back to the boil. Remove from the heat to allow the ingredients to infuse. Reheat the sauce when ready to serve.
- Wash and place the new potatoes into a suitable sized pan, cover with cold water and bring to the boil. Cook for about 10-15 minutes of until tender. Strain and leave to cool slightly.
- While the potatoes are cooling, place the duck breast on a chopping board, skin side up and using a sharp knife, score the skin in a diagonal direction. Then turn the duck breast around and score in the opposite direction.
- Season the duck breast with a salt and black pepper. Heat an oven proof frying pan on a high heat. Once the pan is very hot place the duck breast, skin side down, into the dry pan. Reduce the heat so that it gently fries and cook for 5 minutes until golden brown.
- Preheat the oven to 190?C/gas mark 5. Transfer the frying pan into the oven and cook the breast for 3 minutes on one side, then turn the duck breast over and cook for another 3 minutes.
- Remove from the oven and transfer the breast onto a board or plate and allow to rest in a warm place for a good 5 minutes.
- While the duck is resting, heat a large frying pan on a medium heat and add a large knob of butter. As soon as the butter begins to foam, add the potatoes, slightly crushing each one in your hand before adding into the pan.
- Toss the potatoes in the warm butter and season with salt to taste. Remove the pan from the heat and add in the chives just before serving alongside the carved duck breast and hot passion fruit sauce.
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