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Tasty duck with orange
2013-08-06
https://www.metro.ca/userfiles/image/recipes/canard-orange-5522.jpg
PT35M
PT1H00M
PT1H35M
OrangesCut the thin outer peel (zest) of 2 oranges into strips.Cut strips into fine julienne. Put threads in a pot of cold water.Bring to a boil; remove julienne immediately; drain and rinse.Repeat this step two more times; transfer to a bowl and reserve.Press juice of zested oranges into a measuring cup and reserve.Cut 2 remaining oranges into supremes (segments with pith and membranes removed), squeezing juice from carcass into the cup of reserved juice.Cut supremes into pieces. Set aside in a bowl.DuckUsing a sharp knife, score the fatty side of the breasts, cutting only half-way through the fat.In a skillet, cook breasts, fat-side down, over low heat for about 10 minutes to melt the fat.Remove breasts, drain off and reserve melted fat.Return breasts to skillet and cook, fat-side down, for another 7 minutes over medium heat. Turn breasts over and cook another 3 minutes. Keep warm.SauceIn a saucepan, combine water and sugar. Bring to a boil and cook until deep gold in colour, about 3 minutes.Add vinegar and reserved orange juice and reduce a little.Add reserved duck fat and julienned peel, and boil some 7 to 10 minutes or until sauce thickens slightly.Remove from heat. Season with salt and pepper and add lemon juice to taste.Add orange pieces.Slice duck breasts. Transfer slices to plates; spoon sauce over them and serve.Source: Sunkist Growers Inc.Recipe and photo provided by Sunkist Growers Inc. All rights reserved.
4
Sunkist
3
2
5
2
4 cara cara orange
2x 3/4 lb (2x 375 g) duck breasts
2/3 cup (160 g) reserved duck fat
1/4 cup (60 mL) sugar
1 Tbsp. (15 mL) water
3 Tbsp. (45 mL) red wine vinegar
Salt and pepper to taste
juice of lemon to taste
Tasty duck with orange
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:35
Preparation
1:00
COOKING
1:35
TOTAL TIME
Ingredients
-
4
cara cara orange
-
2x 3/4 lb
(2x 375 g)duck breasts
-
2/3 cup
(160 g)reserved duck fat
-
1/4 cup
(60 mL)sugar
-
1 Tbsp.
(15 mL)water
-
3 Tbsp.
(45 mL)red wine vinegar
-
Salt and pepper to taste
-
juice of lemon to taste
Preparation
Oranges
Cut the thin outer peel (zest) of 2 oranges into strips.
Cut strips into fine julienne. Put threads in a pot of cold water.
Bring to a boil; remove julienne immediately; drain and rinse.
Repeat this step two more times; transfer to a bowl and reserve.
Press juice of zested oranges into a measuring cup and reserve.
Cut 2 remaining oranges into supremes (segments with pith and membranes removed), squeezing juice from carcass into the cup of reserved juice.
Cut supremes into pieces. Set aside in a bowl.
Duck
Using a sharp knife, score the fatty side of the breasts, cutting only half-way through the fat.
In a skillet, cook breasts, fat-side down, over low heat for about 10 minutes to melt the fat.
Remove breasts, drain off and reserve melted fat.
Return breasts to skillet and cook, fat-side down, for another 7 minutes over medium heat. Turn breasts over and cook another 3 minutes. Keep warm.
Sauce
In a saucepan, combine water and sugar. Bring to a boil and cook until deep gold in colour, about 3 minutes.
Add vinegar and reserved orange juice and reduce a little.
Add reserved duck fat and julienned peel, and boil some 7 to 10 minutes or until sauce thickens slightly.
Remove from heat. Season with salt and pepper and add lemon juice to taste.
Add orange pieces.
Slice duck breasts. Transfer slices to plates; spoon sauce over them and serve.
Source: Sunkist Growers Inc.
Recipe and photo provided by Sunkist Growers Inc. All rights reserved.
Source :
Sunkist
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
