Duck in orange sauce

Stewed duck in orange sauce is a very tasty dish, with a slight aroma of citrus and spices. Duck meat, unlike chicken, takes longer to cook and is the firmest. In general, if you cook the duck slowly, the duck breast in orange sauce comes out tender, the portioned tenderloin resembles beef tongue.

In French cuisine, a fascinating dish is widespread - roast duck with oranges. Often, sour and “bitter” citrus fruits are used for this dish, serving them as a side dish and in small quantities. And the juice is used for sauce. This recipe involves duck fried in oil, which, after browning, is briefly stewed in sauce and cut into slices, then served with a garnish of orange.

We prefer to simmer the duck in a mixture of water, wine and juice, achieving a soft duck fillet. At the same time, it is soaked in the sauce and becomes very fragrant. Most of the recipes for this dish are basically similar, but the sauce, its smell and mixture are usually special for everyone. It is very important that the duck breast be soft; no one likes hard meat. Follow these rules when cooking duck in the oven and for stuffed duck necks.

We often prepare baked stuffed duck for a festive table, stuffing it with rice and slices of apples and oranges. The main spice for this dish is uniformly hot curry powder. The duck with oranges is baked in the oven for more than 3 hours, while it is additionally stewed in a sauce that forms juice from apples and oranges. This time we decided to cook duck fillet - it is not difficult to find in large stores.

Duck in orange sauce is often prepared with the addition of honey. We decided not to do it this way; honey “doesn’t like” heat. For the dish, we chose very ripe and sweet and sour oranges, to the juice of which, if necessary, you can always add brown sugar.

We prepared young duck fillet. Two fillets, cut from the carcass together with the skin, with a total weight of more than half a kilogram. The whole fillet is fried in oil, then stewed for a long time in a mixture of water and wine with the addition of freshly squeezed orange juice. When braising the duck, they added orange zest, cut into strips. As a result, the duck meat comes out dark pink and juicy, with a pleasant smell and taste.

Duck in orange sauce: a selection of the best recipes

What would you like to cook for a holiday as a main roast dish? To make it nourishing, wonderful and exotic? And quite economical? There is no need to rack your brain for a long time. The best solution for a festive table would be duck in orange sauce. The meat of this bird is tender and has a special taste. And spices and sweet and sour orange sauce only emphasize the unusualness of this dish. Duck sauce can be prepared using various methods. In this article we will present a selection of the best recipes. Read, cook and delight yourself and your loved ones with this exotic food.

Duck in orange sauce: regular recipe

To prepare a tasty and tender dish that practically melts in your mouth, you should take a young bird carcass. It must weigh about 2 kilograms. Gut the bird, wash it if necessary and rub it with a mixture of salt and dark pepper. Prepare the marinade separately. To do this, mix honey, soy sauce and Dijon mustard (three, two and one tablespoon, respectively) with the juice of 1 huge orange. Place the duck in a plastic bag, pour over the marinade, tie a bag and leave in the refrigerator for at least 12 hours. During this period of time, you should turn our package over a couple of times so that the duck in the orange sauce is thoroughly soaked. Preheat the oven to 220 degrees. Shake the duck off the marinade, place it in the pan and bake for 20 minutes. Reduce the heat to 180 degrees. We pour the marinade and the separated fat over the bird. Bake for about another hour and 20 minutes. Using a knitting needle we check readiness.

Another regular recipe

Cut the carcass in half lengthwise. Rub with a mixture of reddish and dark peppers and salt. Pour vegetable oil into the casserole dish. Fry the duck halves on both sides until golden brown. Place the casserole dish in an oven preheated to 180 C for half an hour. While the duck is stewing, peel two oranges, carefully remove all the membranes, and cut the flesh into pieces. Fill eight pieces of prunes with hot water. Peel one large apple and cut it into four parts. Remove the casserole from the oven. Pour half a liter of water into it, add prunes and an apple. We put the stove on the fire and simmer under the lid for an hour. During this period of time we make the sauce. Finely chop the onion and fry it in butter. Add a glass of snow-white wine and four tablespoons of honey. Strain the liquid in which the duck was stewed in orange sauce into the onion. Boil for about 5 minutes. Add a glass of cognac and thicken the sauce with flour.

Duck in orange sauce: recipe from Italy

We tie the legs and wings of the carcass so that the edges do not burn in the oven. Rub with salt and pepper. Fry in a casserole dish until crusty using a consistency of vegetable oil and butter. Pour a glass of cognac. Turn the bird over so that it is completely saturated with the smell of the distillate. Pour in an incomplete glass of snow-white wine. Simmer covered for 40 minutes. Remove the thin zest from 2 oranges and a lemon. We try not to destroy the snow-white shell of citrus fruits. Squeeze juice from lemon and 1 orange. Pour it over the duck. Cut the second orange into thin slices. Boil the zest in salted water for 5 minutes, cut into strips. When the duck in orange sauce is ready, take it out onto a plate. Decorate with citrus slices. Add the juice and zest to the sauce and continue to cook for another quarter of an hour under the lid on low heat. The sauce must be thickened with starch.

Beijing recipe

The hallmark of Chinese cuisine is caramelized duck in orange sauce. The recipe calls for filleting the meat first. Rub it with salt and pepper, grease with honey. Fry over high heat until golden brown and caramel brown. Remove the meat and keep in a warm place until serving. Pour boiling water over the orange and cut off the zest. Squeeze the juice from the pulp. Mix it with the liquid left over from roasting the duck and 2 tablespoons of orange liqueur. Bring it all to a boil. Pour in half a glass of cream. Add the zest, cut into small strips. Boil the sauce until thick. Salt and pepper it to taste. Cut the duck along the grain into pieces. Serve the hot sauce separately.

Christmas dish

The British cook goose with apples on Christmas Eve. And we will have a variation of this dish - duck in orange sauce. An ordinary recipe, but what a good result! We gut the carcass, wash it and dry it well with a towel. Pour 30 g of olive oil and the juice of 1 orange into a plate. Season with salt, pepper (black and red), and poultry seasonings. Squeeze three-quarters of the garlic head. Let the carcass marinate in the consistency given to us. Let's prepare the filling. Cut the duck giblets and two sour apples (without skin and seed pods) into cubes. Chop the remaining garlic. Add 6 pieces of dried apricots. Sprinkle with lemon juice. Season with pepper, add a pinch of marjoram and basil. We stuff the duck inside given to us as tightly as possible. We sew up the belly, tie up the paws and wings. Leave for an hour at room temperature. Place orange slices on a sheet of foil. On them - a duck. Cover with orange slices. Wrap it in foil and put the package in the oven. Duck with apples in orange sauce is baked for one hour under aluminum and another 30 minutes without it.

Manufacturing secrets

You shouldn't mess with a domestic duck if you're going to bake it in the oven. It’s better to buy a carcass in a hypermarket - it will come out more tender. Duck in orange sauce in the oven will be more flavorful if you add a little alcohol to the marinade - wine, cognac or brandy. Monosodium glutamate, found in some seasonings, can adversely affect the taste of this dish. Before baking in the oven, the legs and wings of the bird must be tied so that they fit tightly to the body, otherwise they will become very dry and burn.

Duck in orange sauce

Ingredients

Duck – 1 pc. (1.5-2 kg)

Oranges – 3 pcs.

Soy sauce – 2 tsp.

Garlic – 3 cloves

Thyme – 5-6 sprigs

254 kcal
2 hours
20 o'clock
22 hours

Photo of the finished dish

Step-by-step recipe with photos

There are a lot of recipes for roasting a whole duck carcass, and any of them is quite good in its own way. Quite often, duck is baked with some kind of sweet fruit, because the sweet taste suits duck meat very well. Most often, apples are used for this, but there is also a very exciting option - baking duck in orange sauce in the oven.

For baking, you can take a store-bought or homemade duck, the main thing is that it is young and weighs approximately 1.5-2 kilograms, then its meat will be tender and juicy. The duck also requires some preparation - it needs to be marinated or rubbed with salt and pepper and left for a day or at least overnight (that is, at night) in the refrigerator, this will only make it tastier. Therefore, the day before baking, we will prepare the duck and other ingredients to prepare a delicious festive dish for the table.

Wash the duck thoroughly and dry it with cardboard napkins. Rub it outside and inside with salt and ground pepper, put it in a huge bowl.

Grate the zest from 1 orange, squeeze out 150 ml of juice, two oranges were needed for this. Mix the zest, honey, soy sauce, chopped garlic, tear off the thyme leaves from the sprigs, add half the orange juice, stir.

Set aside a tablespoon of the mixture, coat the duck on all sides with the rest and put the bird in the refrigerator overnight (that is, in the dark) or during the day.

The next day, take out the duck and place it in a baking bag. Cut half of the remaining third orange into small slices and place it in the duck’s belly. Tie the ends of the bag tightly, leaving space inside for the duck carcass to lie freely. Place the bag with the duck on a baking sheet or in a mold and bake in a preheated oven at 180 degrees for about an hour and a half.

Roast duck in orange sauce

2 large oranges
1/2 cup orange liqueur ( Grand Marnier or Cointreau )
1 tbsp. l. reddish wine vinegar
1/2 cup coffee sugar
1 bay leaf
1 sprig thyme
salt, freshly ground dark pepper

1 young cooked duck weighing 2–2.5 kg
1 large orange
dry white wine
1 tbsp. l. unrefined peanut oil
1 tbsp. l. unrefined peanut oil
1 tsp. ground cinnamon
ground reddish hot pepper
salt, freshly ground dark pepper

STEP-BY-STEP COOKING RECIPE

Remove excess fat from the duck's tail and neck (it won't be used here). Place the duck in a colander. Boil a large kettle of water and pour boiling water over the duck from all sides until its skin turns white. Let all the water drain, dry the duck with cardboard towels, rub it inside and out with white wine and salt. Place in a colander in the refrigerator for 24 hours. Do not cover - the duck skin should dry out.
Mix cinnamon, aromatic and hot pepper with oil. Prick the duck on all sides with a fork and spread it with the consistency given to us on the outside.
Wash the orange with a brush and cut into 8 parts. Place the orange slices inside the duck. Place the duck in a heat-resistant form or on a baking sheet, breast side up, and place in an oven preheated to 220°C for 30 minutes. Then reduce the oven temperature to 150°C and roast until desired doneness, 40–60 minutes.
For the sauce, brush the oranges. Remove the zest from 1 orange in strips using a paring knife. Cut these strips into narrow strips. Remove the zest from the second orange using a small grater. Squeeze the juice from both oranges.
Mix sugar and wine vinegar in a saucepan and place over medium heat until the sugar dissolves and begins to transform into caramel. Add orange juice and grated zest to the saucepan, pour in the liqueur, add thyme leaves and bay leaves. Cook over medium heat for 5 minutes, remove from heat, remove bay leaf.
Boil 1/2 cup of water in a small saucepan and add orange zest. Bring to a boil and simmer over low heat for 3-4 minutes. Place in a sieve, squeeze out the liquid, and add the zest to the sauce. Season the sauce with salt and pepper to taste. Serve the duck roast, cutting into portions and basting with orange sauce.

Gastronomy tip
The duck comes out very tasty with a variety of citrus fruits. Oranges are a classic, but duck with tangerines, grapefruits, and pomelo is just as good.