DUCK MARINATED IN RED WINE AND ORANGE
Provided by Nigella Lawson
Categories dinner, weekday, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind. Mix well and add duck breasts. Seal bag and mix again. Refrigerate for at least 1 hour or up to 24 hours.
- Remove duck from marinade and shake off excess liquid. Heat and lightly oil a grill, ridged skillet or heavy flat skillet. Cook duck breasts to taste, turning frequently, 10 to 15 minutes. If desired, cooked breasts may be wrapped in foil and held for 10 minutes until serving.
- To serve, thinly slice breasts diagonally and arrange on a serving plate. Pour any juices in pan or foil on top. Garnish with chives, and serve.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 2 grams, Sodium 238 milligrams, Sugar 2 grams, TransFat 0 grams
ORANGES IN RED WINE
Provided by Gina Marie Miraglia Eriquez
Categories Dessert Side Low Fat Quick & Easy Orange Red Wine Healthy Potluck Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 2
Steps:
- Divide oranges among 12 (5-to 8-ounces) juice glasses and top with wine. Let stand 5 minutes.
CHEF JOHN'S ORANGE DUCK
This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time.
Provided by Chef John
Categories Meat and Poultry Recipes Game Meats Duck
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
- Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
- Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
- Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
- Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
- Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 14.9 g, Cholesterol 129.6 mg, Fat 20.9 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 8 g, Sodium 593 mg, Sugar 12.2 g
SEARED DUCK BREAST WITH RED WINE JUS AND ORANGE, OLIVE OIL MASH RECIPE BY TASTY
Here's what you need: duck breasts, sea salt, pepper, garlic, fresh rosemary, potato, butter, milk, orange zest, olive oil, salt, pepper, flour, red wine, cranberry sauce, honey, orange, chicken stock, salt, pepper, orange zest, fresh rosemary
Provided by Evelyn Liu
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 180˚C (350˚F).
- Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
- Season each side of the duck breast with 1 teaspoon of salt and pepper each.
- Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for 1 minute.
- Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.
- For the mashed potato, chuck all the ingredients in the boiled potato, mix well.
- For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
- Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
- Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce.
- To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
- Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.
- Enjoy!
Nutrition Facts : Calories 365 calories, Carbohydrate 31 grams, Fat 14 grams, Fiber 3 grams, Protein 25 grams, Sugar 11 grams
DUCK A L'ORANGE
Traditional recipes for Duck a l'Orange call for bitter Seville oranges to provide the right note of dissonance to match the recipe's sweetness. When I can't find Seville oranges, I look for kumquats; if I can't find kumquats, I use a regular juicing orange. Grand Marnier also adds a hint of bitter orange. Making Duck a l'Orange is a useful project because once you can understand how it's made, you can improvise virtually any French duck sauce using the same method.
Provided by Food Network
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Use a sharp knife to score the skin side of the duck breasts in 2 directions, about 20 slashes per direction. Season the breasts on both sides with salt and pepper. Reserve in the refrigerator.
- Cut off 1 end so the orange can stand on the cutting board, and slice off 2 (2-inch) strips of zest. Cut the zest into fine julienne, then blanch the zest for 1 minute in the cup of boiling water. Juice the orange, strain the juice into a saucepan, and boil it until it's reduced to about 1 tablespoon.
- If you're using the kumquats instead, cut the round ends off the kumquats and eat or discard them. Set the kumquats on 1 end and use a sharp paring knife to trim the zest off three of them. Cut all the kumquats in half lengthwise, and working over a strainer set in a non-reactive bowl, remove the pulp with a small spoon. Push the pulp against the strainer to extract the juice. (Don't worry if you end up with only a tablespoon or 2.) Place the kumquat zests on a cutting board and slice them into fine julienne. Bring the 1/2 cup water to a boil over high heat, blanch the zests for 1 minute, then drain them in a strainer.
- If you're using concentrated duck broth, reduce it in a small saucepan to about 2 tablespoons until it's lightly syrupy.
- Heat a saute pan over medium to high heat and saute the duck breasts, skin side down, 8 to 10 minutes for the Pekin duck breasts and 12 to 18 minutes for the mallard. Turn the breasts over, adjust the heat to high, and cook for 1 minute for the Pekin duck and 2 minutes for the mallard.
- Pour the fat out of the pan ¿ if it hasn't burned, save it for omelets ¿ and deglaze the pan with the reduced kumquats or orange juice. Use a whisk to add the glaze. Add the sugar, Grand Marnier, kumquat or orange zest, and vinegar, and simmer the sauce for about 30 seconds to cook off the alcohol. At this point, adjust the thickness of the sauce ¿ its consistency is up to you, but many cooks make their sauces too thick; add 1 or 2 teaspoons water to thin it or simmer the sauce for a moment to reduce and thicken it. Whisk in the cold butter, keeping the pan and whisk moving until all the butter melts. (Don't let it sit without whisking or the butter will separate.) Season, to taste, with the pepper, and if necessary, a few more drops of vinegar.
- Slice the breasts crosswise, arrange the slices on individual heated plates, and spoon the sauce over the breasts. Serve hot, with orange wedges if desired.
DUCK IN RED WINE
Make and share this Duck in Red Wine recipe from Food.com.
Provided by chia2160
Categories Duck Breasts
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind.
- Mix well and add duck breasts.
- Seal bag and mix again.
- Refrigerate for at least 1 hour or up to 24 hours.
- Remove duck from marinade and shake off excess liquid.
- Heat and lightly oil a grill, ridged skillet or heavy flat skillet.
- Cook duck breasts to taste, turning frequently, 10 to 15 minutes.
- If desired, cooked breasts may be wrapped in foil and held for 10 minutes until serving.
- To serve, thinly slice breasts diagonally and arrange on a serving plate.
- Pour any juices in pan or foil on top.
- Garnish with chives, and serve.
SEARED DUCK BREASTS WITH ORANGE AND RED WINE VINEGAR SAUCE
Make and share this Seared Duck Breasts With Orange and Red Wine Vinegar Sauce recipe from Food.com.
Provided by hectorthebat
Categories Duck Breasts
Time 41m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to gas 6, 200C, fan 180°C Score a crisscross pattern into the duck fat using a sharp knife. Rub the soy sauce into the flesh side of the duck and season.
- Heat a heavy frying pan and place the duck, skin-side down. Keep the heat on medium-low and let the fat slowly melt away for 8 minutes or until the skin is thin and crispy. Turn over to brown the other side of the meat for a minute and then remove from the pan. Arrange in a baking dish and cook in the oven for 10 minutes, or 12 minutes if your duck breasts are on the large side. Remove from the oven, cover with foil, and rest for 10 minutes.
- While the duck is resting, discard most of the duck fat from the frying pan, leaving just enough to coat the bottom. Add the shallots to the pan and season. Fry for 2 minutes, then add the vinegar and sugar and bring to the boil. After a minute, once syrupy, add the oranges to warm through. Remove from the heat. Serve the duck with the orange sauce and some chopped parsley, if you like.
Nutrition Facts : Calories 555.7, Fat 26.1, SaturatedFat 7, Cholesterol 326.4, Sodium 540.9, Carbohydrate 16.2, Fiber 1.7, Sugar 12.5, Protein 60.4
DUCK BREASTS POACHED IN RED WINE AND PORT
Provided by Marian Burros
Categories dinner, weekday, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Saute the vegetables in the oil until they start to color. Put the stock in a large pot, add the vegetables and simmer for 20 minutes.
- In a small pan, combine red wine and port, and boil to reduce by half.
- Combine the stock, bouquet garni and wine reduction, and reduce by a third. Cool, add the breasts and refrigerate. Marinate for several hours or overnight.
- To serve, remove the breasts from the liquid, then bring it to a boil. Return the breasts to the liquid, and when it resumes boiling, reduce the heat and simmer for 7 to 8 minutes, less if breasts are small, until they are cooked but still pink inside.
- Remove the breasts, slice thinly on the diagonal and keep warm. Taste the liquid. If it is too strong, dilute with water.
- With a hand electric whisk, beat in the butter, if desired. Arrange breast slices in shallow bowls, spoon over some of the liquid and serve. Garnish with parsley.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 4 grams
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