Duck in orange sauce

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.

Braised duck with oranges

Recipe contents:

• Ingredients
• Step-by-step production
• Video recipe

Duck with oranges is a guest from French cuisine. Naturally, this dish cannot be classified as an everyday dish; it is more solemn, because... You can’t cook it quickly on the go. When planning to cook this dish, it is very important to purchase a good bird. To do this, keep in mind that the quality of a duck is judged by its fatness. If the bird is feral, then it is correspondingly poorly fed, and it will produce a rough and dry dish. If the carcass is extremely fatty, it will have a nasty, cloying taste, and besides, there may be problems with its digestion. Therefore, to make this dish, it is better to take a medium-sized bird, weighing about 1.5-2 kg.

It will also not be superfluous to know useful tips for making duck. During frying, duck pieces should be pierced so that the fat can be rendered faster. The duck is roasted for an hour to 2 hours. The specific frying time is determined by the size of its parts. This factor can also be found as follows: for every kilogram of poultry, fry for 30 minutes and an additional half hour.

If the bird is correctly selected and properly cooked, then its meat will be very nutritious and tasty. After all, it contains a lot of phosphorus, protein and vitamins B1, B2. And there is twice as much vitamin A in duck meat And in the same proportion, duck has more fat if you associate it with chicken or turkey.

• Calorie content per 100 g - 230 kcal.
• Number of servings - 4-5
• Production time - about 2 hours

Ingredients:

• Duck carcass - 0.5 pcs.
• Orange - 1 pc. big size
• Onions - 1 pc.
• Garlic - 3 cloves
• Bay leaf - 4 pcs.
• Flavored peppercorns - 4 pcs.
• Hot pepper - 1/4 pod
• Vegetable oil - for frying
• Salt - 1 tsp.
• Ground dark pepper - a pinch

Making Braised Duck with Oranges

1. Clean the purchased duck, oil it, wash it and dry it. Cut it into pieces and select half to cook. Place the rest of the bird in the refrigerator for another dish. I recommend completely throwing away the tail, because... it contains a gland with a secretion created to lubricate bird feathers. That’s why the fat there has a particularly specific smell.

2. Heat a frying pan with vegetable oil and place the duck pieces to fry. Set the heat to high and cook them until golden brown on both sides. The frying time will be no more than half an hour. If the bird starts to burn, lower the temperature.

3. Rinse the orange well, because... Manufacturers treat its skin with chemicals. Afterwards, cut it into medium-sized pieces. Peel the onion and cut into large half rings.

4. Heat a frying pan with vegetable oil and sauté the onion over medium heat.

5. When the onion becomes transparent, add the oranges to the pan and fry them until a light fried crust forms.

6. Add the fried duck to the fried onions and oranges in the pan.

7. Pour 50 ml of drinking water, season with salt, pepper and all spices. Boil, cover the pan with a lid and simmer the food over low heat for about an hour and a half, so that the duck reaches a soft mixture.

8. Serve the finished duck at the table along with stewed oranges and onions. The dish comes out very dressed up and tasty, because under the golden brown crust covering the duck hides tender meat, saturated with the orange smell.

Watch also the video recipe on how to cook duck. “Everything will be delicious” program.

Duck in orange sauce

I understand, I understand, there are a lot of ducks on the website, and with oranges too, but there isn’t one! I present to your tribunal my signature dish. Well, at the same time, to the “Culinary Workshop” tribunal :) Help yourself!

Ingredients for Duck in Orange Sauce:

• Duck (fresh) – 400 g
• Orange – 1 piece
• Honey - 3 tbsp. l.
• Soy sauce - 2 tbsp. l.
• Ginger (fresh) - 1 tsp.
• Vegetable oil - 2 tbsp. l.
• Potatoes (for garnish) - 3 pcs.
• Egg yolk (for garnish) - 1 pc.
• Butter (for garnish) - 30 g

Production time: 45 minutes

Number of servings: 2

Nutritional and energy value:

Recipe for Duck in Orange Sauce:

First, let's prepare all the ingredients for the duck. I took the legs, but you can use another part. The legs turn out more tender and softer.

Grate the ginger root on a small grater. It is this that will give our dish a unique spicy taste and piquancy.

Grate the zest of a whole orange there (later squeeze the juice out of it), also on a small grater, add vegetable oil, honey, soy sauce and orange juice. Mix. This is our sauce.

Salt and pepper the duck to taste, place it fat side down in a fireproof dish. Fat side down so that the baking fat dissolves and mixes with the sauce. It will taste better this way. Let them sit while we prepare the side dish.

For the side dish, boil the potatoes, create a puree by adding one yolk and butter. Using a sleeve with a figured jigging we make these beautiful trinkets. Place them on a baking sheet and bake in a hot oven until golden brown.

We cut the remaining orange, from which we squeezed the juice and grated the zest, into pieces and cover the duck with them. It will give an even more powerful orange color.

We put the duck in the oven for 20-25 minutes (depending on how young the duck was :)) Take it out when the fat has melted, turn it over and pour over the resulting sauce.

You need to pour the sauce for any 5 minutes, you can do it more often :), I pour it with a small amount of honey.
This makes the skin crispier and even more golden. Our potato side dish is ready. This is how he came out :)

We take out the duck, place it on a dish, pour over the sauce and garnish with orange slices and garnish. Bon appetit.

While it is cooking, the smell permeates the entire apartment is simply amazing :)

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December 3, 2009 Gurmansha # (recipe creator)

December 3, 2009 Gurmansha # (recipe creator)

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Duck with oranges in the oven in pieces

Do you understand what I would like to offer you to cook now? Very tasty pieces of duck baked with oranges. Even if you don’t really like this bird, I think my version of making it will not leave you indifferent. The duck meat comes out very soft, juicy, with a light citrus note.

Oven recipe: a classic of the genre

The thing is that the duck is not baked completely, but in pieces, so it becomes so tender, and the orange perfectly complements its taste. Both your family and guests will definitely like this dish, and you will be pleasantly surprised by the fact that the recipe for baked duck with oranges is quite simple and easy.

All you need to do is cut the duck into portions (your spouse can handle this perfectly), fry it in a frying pan and add the marinade. And then just wait until the meat is baked, serve it on the table and receive many, many delights and well-deserved praise for the luxurious dish.

I'm sure you're already curious, right? Then I won’t torment you with waiting, but will immediately get down to business. Please love and favor - duck baked with orange pieces in the oven, recipe with photos and all the details!

Ingredients needed

• 1-1.5 kg of duck meat (approximately 0.5 medium carcass);
• 1 tbsp. salt without top;
• 3-4 tbsp. soy sauce;
• 1 orange;
• 0.5 tsp consistency of peppers;
• 0.5 tsp Provençal herbs;
• 1 tsp spicy mustard.

Manufacturing stages

So, let's start with the head - the duck. You can cook it whole, but for my family this is quite a lot, and unless we have some kind of celebration planned with guests, and baked poultry is only for my household, I usually cook only half the carcass. Well, the other half can relax and wait their turn in the freezer. Before cooking, carefully examine the duck - it must be thoroughly washed, the remaining feathers and those black spots that appeared during singeing must be removed, and scraped off with a knife.

Using a huge sharp knife, cut the duck into portions.

Fry the pieces in a frying pan

And fry the duck pieces over high heat in a frying pan. You can add a little vegetable oil to all this, but this time I had a very fatty duck, so I didn’t need the oil. We need to ensure that the surface of the duck is browned - thanks to the high heat, this will not take you much time. Place the duck in a deep container.

Preparing the marinade

After frying, a lot of fat remains in the pan - this is the base of our marinade. Add soy sauce, salt, a mixture of peppers, mustard and herbs de Provence to it. Divide the orange into 2 parts and squeeze the juice from one half. We also add this juice to the marinade. Mix everything well.

Add the marinade to the duck and mix well, directly with your hands, trying to apply the marinade to any piece of duck.

And put the duck in a duckling pan or any other fireproof form of a suitable size. Remember when we had an orange and squeezed the juice out of half of it? We still have the 2nd part intact. Here we cut it into small pieces and place it together with the duck.

Bake in the oven

We close the duckling with a lid (or cover it tightly with foil) and send it to the oven, preheated to 220 degrees, for 40 minutes. Then we take it out, turn the duck pieces over to the other side, cover the pan again and cook again for 40 minutes. After this time, reduce the temperature in the oven to 150-170 degrees and continue making the duck with oranges in the oven for another 1 hour.

Now the duck with oranges is ready. Her meat became tender, soft and very tasty.

How and with what to serve the dish

You can serve the duck directly in the form. Or you can put it on a dish. And don’t forget about the orange pieces - they were soaked in duck juice and became incredibly tasty!

As a side dish, the baked bird “loves” rice, potatoes, or simply the freshest vegetables.

Let's sum it up

Now you understand how to cook poultry with oranges in the oven. I hope you liked the recipe and you will definitely bring it to life. I would be very glad if you later tell me about your own impressions by leaving a review in the comments.