Mix in juice, zest, sugar and bay leaf. by Margaret Howard Mangos and oranges make a marvelous sauce to grace grilled duck breasts. Bring to the boil. Remove the duck from the pan and cover with foil to keep warm while you finish the sauce. Garnish with fresh sprigs of chervil. In 26 minutes, the duck and cauliflower are seared as well as baked together. Combine cranberries, orange liqueur, honey, white sugar, and soy sauce in a saucepan. Jump to Recipe Print Recipe. Serve on the side or underneath roasted duck. Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Place the duck on top and stuff the duck with the orange. https://www.foodtolove.co.nz/recipes/duck-breast-in-sticky-orange-sauce-28221 ORANGE SAUCE: Meanwhile, melt butter in small saucepan on high. Salt the duck breasts, place fatty side down in a cold frying pan, heat the pan, fry the duck breasts for approx. Saute eschalots for 2-3 minutes, until tender. After duck fat has been saved, brush the duck with the orange sauce (see below for orange sauce instructions). If you crave Duck à l’Orange, but you don’t feel up to roasting a whole duck, try this version with pan-fried duck breasts instead. It can also be frozen in ice cubes and stored for up to 6 months in the freezer. https://ketosummit.com/keto-duck-breast-orange-sauce-recipe They claim the popular dish originated in Florence. Add in the red wine, orange zest, orange juice and seasoning and bring to the boil. LUV to Help You. I present you my version of the recipe – duck breast with orange sauce. until the fat turns crispy. Using a pestle and mortar, grind the juniper berries, caraway seeds, allspice, one teaspoons of salt and a few grinds of pepper to a powder. Rub the spice mix all over the duck breasts and leave to stand for about 10 minutes. 7 mins. Allow to cool slightly, about 3 minutes. Delicious dinner at restaurant. Heat a large skillet over medium heat and brown the fillets on both sides or until medium-rare, about 4 minutes per side. I recommend a Chardonnay or a Sauvignon Blanc. Be sure to try my recipe for Duck à l’Orange as well! 2 Tbsp butter Preferably grass-fed, such as Vital Farms; 1 Naval Orange You will need zest and juice. Remove and brush with sauce again. https://eatsmarter.com/recipes/roast-duck-breast-with-orange-sauce Turn the duck breasts and fry for approx. Once the oil is hot, place the duck breasts skin side down into the pan, and cook for a further couple of minutes until the fat has rendered a little and the skin has crisped up. Chef’s Tips. Duck breast in orange sauce. Pour the remainder of the marinade over the top. Place uncovered in the middle of the oven and cook for 5-10 minutes until inner temperature is 137°F (58°C) (for a pink center, see notes below for other temperatures). Add liqueur, stirring. Place the duck breasts back in the pan and simmer for ten minutes. Save the duck fat in a container and store in the fridge for 2-3 months. No doubt, your dinner partner will ask what the secrets are to the tender duck dressed with orange sauce and tender florets. 1/4 Cup White Wine Use a wine that you would drink! From glazed duck to duck salad or roast duck, we have the recipe to suit. Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time. Duck & Orange Pan Sauce. https://eatsmarter.com/recipes/duck-breast-with-orange-sauce All Fired Up! Rub the duck breast fillets with olive oil, salt, white pepper, and ground coriander. Baste the duck with the sauce. Score the skin of the Slice off the top and bottom of the orange, then peel all round the fruit down to the flesh. Duck meat loves sweet garnishes like orange, pomegranate, honey, so don’t be afraid to try them. 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