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Duck in orange sauce: simple recipes with photos step by step

Duck refers to the type of poultry that has a harder meat than regular chicken. Therefore, just fry it in the pan — not the best option. Be sure to use the sauce. The most perfect duck is combined with orange sauce.

The duck in orange sauce in portions is prepared as follows:

  1. We wash the oranges thoroughly under water and, using a float, scrape off the zest, only the orange part;
  2. Of the citrus skinned, we survive fresh;
  3. In a deep frying pan, move the resulting juice and combine it with the broth, sprinkle with sugar and sprinkle with chopped zest;
  4. Place the substance on the fire and, stirring, bring to a boil;
  5. After the beginning of the stirring of the mixture, reduce the heat to minimum and thicken the sauce for about half an hour;
  6. Do not forget to wash the breasts plentifully, without removing the skin;
  7. Dry the pan well and heat up and put the dried duck fillets in it with the skins down, salted and seasoned with pepper before it;
  8. On medium heat, closer to the maximum, about 12 minutes gold meat on one side, and then another 10 minutes on the other;
  9. Cut the finished meat component into thick slices and, putting it on a plate, pour plenty of orange sauce.
  • Cognac — 40 ml;
  • duck carcass — 1.5-2 kg;
  • ground pepper;
  • orange — 2 pieces;
  • salt;
  • favorite dried herbs.

Caloric content: 267.2 kcal.

  1. Oranges should be thoroughly washed and squeezed out of them juice, which is then mixed with brandy;
  2. Bird carcass also washed and promakivaem paper towels;
  3. Then it is important to rub the duck with salt, dried herbs and pepper;
  4. We heat up the oven to 200 ° С, and in the meantime place the spiced bird in the baking bag. We tie one side of the bag, and through the other hole fill the belly with an orange-cognac mixture. It also does not hurt to put half of the squeezed orange in the same place;
  5. After tying the other end of the package, we shift the semi-finished product to a baking sheet in the oven and leave it for 20 minutes;
  6. Then you should turn the duck up the sleeve to the other side and wait for the same amount of time;
  7. It will not hurt the bird to turn over one more time and, having reduced the temperature to 180 ° C, continue cooking for 40 minutes.
  • soy sauce — 40 ml;
  • orange — 1 large;
  • honey (liquid) — 80 ml;
  • salt, spices;
  • American mustard — 20 ml;
  • duck — 1 bird (about 2 kg).

Time: 110 minutes (without marinating).

Caloric content: 289.7 kcal.

  1. The washed and dried duck carcass is rubbed with salt and selected spices;
  2. From the whole orange we squeeze fresh juice into a convenient container;
  3. We also send honey, mustard and soy sauce;
  4. Mix the substance until smooth and coat it with a spicy bird carcass;
  5. We put the duck in a baking sleeve and fill it with residues of plastering;
  6. Turn the bag over several times to make the sauce over the whole poultry;
  7. Place the workpiece in the fridge to marinate overnight;
  8. We bake the oven at 220 ° C and place a pan with a duck, previously extracted from the marinade, into it;
  9. 20 minutes do not touch, and then reduce to 180 ° C the temperature in the oven and continue cooking for another 80 minutes;
  10. While the meat is baking, it is important to water it with marinade and melted fat.

  • sesame (seeds) — 1 pinch;
  • Dijon mustard — 60 ml;
  • lemon — ½ pcs .;
  • salt — to taste;
  • olive oil — ¾ st .;
  • pepper — to taste;
  • large orange.

Caloric content: 373.1 kcal.

  1. From citrus fruit should be squeezed into a deep bowl;
  2. We add to the juice all the other ingredients and whisk thoroughly with a whisk;
  3. The substance is slightly thickened — ready.
  • water — ½ l;
  • orange — 1 large;
  • white pepper — 3 g;
  • starch — 2 tbsp.
  • sugar — 10 g

Calories: 38.3 kcal.

  1. Orange fruit is washed abundantly with water and we peel it off;
  2. Orange chips are laid in a saucepan and pour boiling water;
  3. Place the pot on the fire, wait for the boiling and boil for about 10 minutes on a small fire;
  4. Strain the fat through gauze and dilute the starch in it;
  5. The boil is boiled again and seasoned with spices and sugar, combined with starch substance;
  6. Liberally stirring, wait for thickening, and then squeeze fresh juice from the remaining orange and combine with the workpiece.
  • raw egg yolks — 4 pcs .;
  • oil — ½ p .;
  • orange — 1 fruit;
  • spices to taste;
  • lemon fresh juice — 20 ml.

Caloric content: 327, 2kkal.

  1. Orange is important to get rid of zest and extract the juice from it;
  2. Chop orange peel;
  3. We place the yolks in a deep bowl and whip, not forgetting to add spices and lemon fresh in the process;
  4. Then send the same orange juice and mix well;
  5. The butter must be melted and added to the resulting mixture along with crushed zest;
  6. Beat thoroughly again.

Try to cook tender chicken hearts in sour cream sauce — the dish can be used both as a sauce and as a main dish.

Read how to make ginger ginger jams — amazingly delicious dessert.

Try to cook beef steak — the dish is a bit like steak, but it has its own characteristics.

  • melted butter — 20 ml;
  • honey — 30 g;
  • a mixture of coriander, savory, basil and paprika — 1 tsp;
  • orange — 1 fruit;
  • pepper, salt.

Caloric content: 163,8 kcal.

  1. From the washed orange should squeeze fresh;
  2. The resulting substance is sent to the saucepan, which is placed on the stove;
  3. Add honey and ghee;
  4. In a homogeneous mixture attach the harvested spices;
  5. After heavy mixing, serve.

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