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Duck legs with orange sauce

Duck legs with orange sauce


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Wash your thighs under a stream of cold water. Wipe very well with absorbent paper and prick on both sides with a fork or a skewer stick.

Season with salt and pepper. Take the tray, grease it with butter and put it in the preheated oven at 160 degrees C, for 90 minutes, covered with an aluminum foil. After the expired time, take the foil down and leave it in the oven for about 30 minutes or until it is browned and tender. If the time is longer, leave it, checking them from time to time.

For the sauce, we start half an hour before the thighs are removed from the oven. Put honey, orange jam and ginger together with orange juice in a saucepan and simmer for 3-4 minutes until slightly thick. Turn off and cover with a lid.


Duck with red orange sauce

Duck with red orange sauce from: duck, salt, pepper, red oranges, powdered sugar, wine vinegar, chicken soup and butter.

Ingredient:

  • 4 red oranges
  • 30 g powdered sugar
  • 2 tablespoons wine vinegar
  • 150 ml chicken soup
  • 30 g butter
  • salt and ground black pepper

Method of preparation:

Preheat the oven to 220 ° C. Rub the duck skin with salt and pepper. Put the duck in a pan, pour a little water and bake it in the center of the oven for 30 minutes, then lower the temperature to 180 ° C and bake for another hour and a half.

For the sauce: grate the peel of an orange and set it aside. Squeeze the juice from all the oranges (you should get 200-250 ml) and set it aside. Heat a pan on the fire, melt the sugar and then add the vinegar. Stir until dissolved. Pour in the orange juice and bring to a boil until reduced by half. Add the soup and simmer until reduced by half, then add the orange peel. Mix with butter and season.

Serve the steak sprinkled with sauce, garnished with potatoes or green vegetables.


I shaped the duck breast, that is, I cleaned it of the skins and cut the excess fat from the edges. I cut the skin into squares to make it easier to cook the fat.

I heated the cast iron grill pan well, together with the press. I placed the duck in the pan (without oil) with the skin down and I put the press over. I cooked it for 3 minutes. If you don't have a press, cook the duck for 4 minutes on the skin side and 2 minutes on the meat side.

I turned the duck upside down and put it in the oven for 6-7 minutes at 180 degrees. I took out the duck, checked the temperature and let it rest while I took care of the orange sauce.

In a small pot I put 2 tablespoons of duck fat and brandy. After 1 minute I added the orange juice and honey. I let the sauce drop, until it thickened a little, at which point I added the thyme and grated orange peel and 2 tablespoons of butter and turned off the heat.


Turkey legs in orange sauce

Mix the olive oil with all the spices and crushed garlic.

The well-washed turkey legs are raised on both sides with a knife.

Then grease each pulp with the prepared flavored oil. It is also insisted inside the notches.


The thighs thus prepared are placed in a heat-resistant vessel.


If there is any oil left, it can be put over the meat, as well as the juice from an orange and the wine.


Cover the dish with a lid or aluminum foil and put in the preheated oven at 220 degrees for 1 hour and a half.


After this time, remove the bowl from the oven and sprinkle the legs with the juice from the second orange.

Put it in the oven for another 10 minutes, this time the pot being uncovered.


Duck legs with orange sauce - Recipes

DURATION: 120 MINUTES

INGREDIENT:

- the yolks from 3 eggs

PREPARATION:

For the beginning, we wash the potatoes and boil them whole with peel.

While the potatoes are boiling, we take care of the duck breast. We wash it and then we cut it only on the skin side, season with salt and pepper to taste.

Place the chest in the pan on the side with the skin and then put the pan on the fire.

Let it brown for 5 minutes on each side.

Place the pieces of meat on a tray and add them in the preheated oven at 180C for 15-20 minutes.

In the pan in which we browned the duck breast, add the cognac, let the alcohol evaporate for 30 seconds and then put the soy sauce, grated orange and orange juice.

Let it boil until the sauce starts to thicken and then add salt, pepper and the two tablespoons of honey. Leave on the fire for another two minutes, stirring occasionally.

Leave the duck sauce and breast covered aside and prepare the duchesse potatoes.

Peel the potatoes and then pass them together with the butter, egg yolks, cheese, Parmesan and nutmeg and mix well with a spatula. Stir until creamy.

We put the whole composition in a posh and form 5cm high spiral nests in a tray lined with baking paper.

Put the tray in the preheated oven at 180C for 12-15 minutes (until the potatoes turn golden).


1. Remove the fat and bone from the top of the leg, and from the remaining bone, remove the meat so that it remains a uniform layer of skin and flesh, which we can easily roll.


The meat removed from the thighs is fried together with the sage (I put some chicken spices) in a little butter, then add the sliced ​​ham,


the meat together with the ham is cut into small pieces or you can pass it with the mixer.


3. Mix with the yolk, finely chopped pistachios, chopped parsley, slices of bread soaked in milk and drained: which we put over the thighs and then gently pull the edges and get ready to sew.


4. Put in the pan and fry on both sides until lightly browned, then put in a bowl that will go in the oven.


5. Meanwhile, put the chopped vegetables in the respective oil and keep them in the oven for about 30 minutes, or until they are nicely browned.


6. Remove the thighs and keep them warm, and pass the sauce and put it on the fire until it thickens, strain, cut the thighs into slices and serve with sauce and vegetables.
Good appetite!


Recipe: Duck breast with carrot puree and orange sauce

Ingredient:

  • 1 piece duck breast with skin
  • 2 carrots
  • 100ml red wine
  • 100ml beef soup
  • 20g tomato paste
  • 100g green asparagus
  • 30g butter with 80% fat
  • 1 piece of orange
  • salt and pepper.

Method of preparation: Grow the duck breast on the side with the skin and place in a cold pan with the skin on the surface of the pan. Heat the pan and fry on all sides, and in the meantime, leave the soup in the oven heated to 180 degrees for 7 minutes. Season the duck breast after it has been removed from the oven. Peel and slice the carrots, then boil them in water until soft. Blend with the melted butter and leave it in the hot pan until it starts to smell like hazelnuts and turns brown. Only salt is added to the puree. Boil the asparagus in boiling water for 2 minutes, then remove to a bowl with very cold water to stop boiling. For the sauce, burn in a pan the tomato paste with a little oil, red wine, orange juice and beef top. Allow to decrease until it becomes the consistency of melted chocolate. Before serving, it is recommended to let the duck breast rest for 10 minutes.


Duck steak with orange sauce on slow cooker

Place the duck legs rubbed with a little salt over this layer.

Sprinkle the spices on top,

add wine and chicken soup,

and place the orange peel on top.

Fill the bowl with liquid (water or soup) to cover the meat.

Cover with a lid and set the slow cooker to the slow position.


After about 6 hours, remove the pieces of meat and pass the vegetables, obtaining a puree.


The orange sauce is also prepared:

Peel an orange, grate it and squeeze the juice.

Peel a squash, grate it and squeeze the juice.

In a frying pan, put the sugar and let it caramelize.

At this stage, add the chicken broth, orange juice and vinegar.

Separately mix the starch with the butter, then put in the sauce on the fire.

Dissolve the mixture in the sauce,

then add the orange peel.

Boil until the skin is soft and the sauce is bound.

Duck steak is served with vegetable puree and orange sauce.


Chicken with orange sauce. Original Chinese recipe VIDEO

Chinese food has something special. Whether we are talking about soy sauce or a sweet-sour-salty combination, we all indulge from time to time by ordering a portion of Chinese food. But with this recipe you can prepare at home, at a much lower cost, a portion of chicken bathed in sweet-sour orange sauce.

Here are the ingredients you need:

900 g boneless chicken legs

125 g of corn starch

Half a liter of frying oil

¼ teaspoon of chili flakes

1 tablespoon chopped garlic

60 ml of orange juice

120 ml of white wine vinegar

2 tablespoons cornstarch

1 teaspoon sesame oil

Method of preparation:

On a wooden bottom, cut the chicken into small cubes and set aside.

In a bowl, combine salt, pepper, starch and flour. Mix them and add the egg, water and oil until the consistency reaches that of the pancake dough.

Add the chicken to the dough, cover each piece and put everything in the fridge for 30 minutes.

Heat the oil in a wok or pan with a thick bottom at 180 degrees. Add the chicken and cook for 5-6 minutes until golden.

Take it out of the pan and transfer it to a plate that you put fresh paper towels on.

Put a thick-bottomed saucepan on the fire and heat the oil

Then add the chili flakes, ginger and cook for 30 seconds, stirring constantly.

Add brown sugar, regular sugar and mix.

Add the orange juice and let the sugar melt in it. Add the vinegar and soy sauce and stir. Add the starch and continue to stir until it thickens a little. Add the fried chicken and cover the pieces on the leg with the sauce from the pan. Add the sesame oil and serve.


Duck breast marinated in orange juice with honey and thyme

I dedicate this post to the most & # 8222fidea & # 8221 (to be in the sphere of weak culinary word games) reader & amp commentator of this blog: Agneswood! Through periods of clinical death of the blog, through barbecue smoke and skewer bayonets, she stood by me. Trying with an optimism that even I sometimes consider unjustified, to stand by me and encourage me with remarks full of tonic cynicism and healthy irony!

Dear Agneso, thank you publicly & # 8211 you were the Jiminy Cricket that I hope I will not disappoint from now on. Which, given that this recipe includes both orange juice and honey, could prove a difficult commitment to keep. Please, see what you do with my dedication and where you put it. # 8230. It remains public and committed!

ingredients

1 chubby duck breast, with all skin

1/2 teaspoon sea salt

a small bunch of green thyme

200 ml of fresh orange juice (over time, I used almost any citrus that fell into my hand, except lemon and lime)

grated peel from an orange

a little olive oil

Method of preparation

  1. With the tip of a sharp knife, the skin grows diagonally (resulting in a kind of rhombus), without reaching the fleshy part, just enough to cross the layer of fat.
  2. Grease the meaty side with olive oil.
  3. Salt on both sides, pushing with your fingertips, so that the salt enters the incisions made on the skin side.
  4. Repeat the operation with honey.
  5. Put the duck breast in a plastic bowl / box, pour the orange juice over it, then add the grated orange peel and the thyme leaves detached from the woody stems.
  6. Let marinate for at least 6 hours, up to 48 hours, in the cold. Remove from the refrigerator at least half an hour before preparing, to have time to reach room temperature.
  7. Preheat the oven to 200 degrees Celsius.
  8. Heat a non-stick frying pan or pan that goes in the oven. When it is well heated, place the duck breast in the pan, with the skin notched down. No need to grease the pan, the duck leaves a lot of fat.
  9. On low heat, let it brown and release all the excess fat, about 5 minutes. Remove from the heat, drain the resulting fat in a bowl (you can use it for delicious baked potatoes), turn the duck breast with the fleshy side down.
  10. Put in the oven, leave for 5 minutes for medium-rare (intense pink). Remove the dish from the oven, place the duck breast on a wooden bottom, cover and let it rest for 10 minutes. Cut into slices and serve immediately.

I put how many pictures I have with this recipe that I have prepared many times, to have a choice. Yes, still a date, here & # 8217s to you, Agneswood!