Spice Crusted Duck Breast With Orange Honey Glaze And Cumin Scented Carrots Recipes

CUMIN AND ORANGE GLAZED CARROTS

Steps:

• Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside.
• Cut peel, including all white pith, from oranges with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1/2 cup juice from membranes into another bowl (discard membranes). Chop orange segments and reserve.
• Cut a 1-inch-thick diagonal slice from a carrot and set aside, then roll carrot away from you 90 degrees and cut another 1-inch-thick diagonal slice. (Shape will resemble a trapezoidal log. If carrots are very thick, cut slices in half lengthwise as well). Cut up rest of carrot in same manner, then repeat with remaining carrots.
• Heat oil in skillet over moderate heat until hot but not smoking, then add cumin seeds and cook, stirring, until fragrant, about 1 minute. Add carrots, water, orange juice, lemon juice, sugar, salt, and pepper. Cover carrots directly with parchment round and simmer, stirring occasionally, 30 minutes. Remove parchment, then continue to simmer, stirring occasionally, until most of liquid is evaporated and carrots are tender and glazed, about 20 minutes more. Serve warm or at room temperature, sprinkled with chopped orange.

EASY ORANGE GLAZE DUCK

Steps:

• Pour the orange soda, orange juice concentrate, barbecue sauce, brown sugar, and teriyaki sauce into a bowl, and stir to combine and dissolve the sugar.
• Preheat oven to 350 degrees F (175 degrees C). Remove any excess pieces of fat from inside the duckling, place the duck into a roasting pan, and prick the skin all over with a fork to allow the fat to drain off while roasting.
• Brush the duckling with the orange mixture. Place the mushrooms into the cavity of the duck, and spoon in some of the orange sauce.
• Roast the duck in the preheated oven, brushing it every 20 to 30 minutes with the orange sauce, until a meat thermometer inserted into a thick part of a thigh reads 165 degrees F (75 degrees C), about 2 1/2 hours.

DUCK BREASTS WITH ORANGE, HONEY AND TEA SAUCE

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.

DUCK BREAST A L'ORANGE

Steps:

• Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.
• Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.
• Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving.
• Add orange supremes to sauce and pour over sliced duck just before serving.

SPICE CRUSTED DUCK BREAST WITH ORANGE-HONEY GLAZE AND CUMIN SCENTED CARROTS

Steps:

• Place the baby carrots in a large skilled with butter, honey and about ⅓ cup water. Heat over medium high heat and season the carrots with cumin, cayenne, salt and pepper and cook stirring occasionally, until lightly caramelized and tender, about 20 minutes. While the carrots are cooking, stir together the star anise, cumin, coriander and white pepper in small bowl. Season the duck breasts on both sides with salt, then crust the skin side of the duck breasts with the spice mixture. Divide the canola oil into 2 sauté pans and heat over medium heat. When the pans are hot, gently place two duck breasts, skin side down in each pan. Lower the heat to medium low and cook until skin is golden brown and crispy, about 12-15 minutes. Turn the duck breasts over and continue cooking for 3-4 minutes for medium rare. Transfer the duck breasts to the cutting board to rest. Return the pan to the stove. Over medium heat, divide the shallots between the pans and cook until soft. Add the honey, orange juice and lemon juice and reduce by half. Finish the pan sauce by whisking in the butter, seasoning to taste with salt then combine the sauce into one pan. Thinly slice the duck breasts crosswise. Place the duck slices on the plates, spoon some of the glaze over the duck and serve with the roasted carrots.