Magdalena Valdes
Duck and orange are a versatile combination of flavors and tastes, echoing the lushness of an autumn evening. Whether in an hour of need or a night of aplomb, no one can argue that this coupling is capable of captivating the palate with a gentle touch, elevating a simple meal to roles of elegance.
It is a serene evening, the end of a long day, filled with many ups and downs. A soothing orange glaze breathes life into the tender and succulent duck breast, encapsulating the feeling of tranquility and allurement. This type of must-have accompaniment must be shared, and so we’ve brought together some delicious recipes that will add an extra layer of warmth and sophistication to your table.
Duck with Orange and Sage
Flavors of duck and orange meet in a perfect dance of flavors in this recipe. The marriage of both duck and orange flavors complement each other perfectly, while the fresh sage exudes the most beautiful aroma to it, making it a symphony of stringed instruments.
Ingredients:
– 2 oranges, zested and juiced
– 3 tablespoons mild honey
– 4 tablespoons olive oil
– 4 duck breasts
– Salt and freshly ground black pepper
– 8 fresh sage leaves
Instructions:
1. Season the duck breasts on both sides with salt and freshly ground black pepper.
2. In a frying pan over medium heat, add 1 tablespoon of the olive oil. Once high heat is reached, add the duck breasts and cook on each side for 4 minutes, or until golden brown.
3. Meanwhile, in a small saucepan, add the orange juice and zest, as well as 2 tablespoons of the honey. Bring to a boil over high heat. Reduce the heat to medium and simmer for about 4 minutes, or until the sauce has thickened lightly.
4. Once the duck breasts are browned, pour over the orange glaze, adding the fresh sage leaves to the pan as well. Cook everything together for another 5 minutes, or until the duck is cooked through and the sauce has thickened.
5. Serve the duck breasts with the sage, along with side dishes of your choice.
Orange-Glazed Duck Legs
The stunning and warm flavors of duck and orange will be front and center in this delightful dish. The orange glaze is further complemented by the warming spiciness of the red chili. The end result is an interesting medley of flavors that will both tease and tantalize your taste buds.
Ingredients:
– 1/4 cup freshly squeezed orange juice
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon fresh ginger, grated
– 1 small red chili, finely diced
– 4 duck legs
– Salt and freshly ground black pepper
– 2 tablespoons sesame seeds
– 1 large prepared Chinese cabbage, finely shredded
– 4 spring onions, thinly sliced
– 1 large bunch of coriander, chopped
Instructions:
1. Preheat the oven to 375°F.
2. In a small mixing bowl, combine the orange juice, soy sauce, honey, ginger, and red chili. Set aside for later.
3. Season the duck legs on both sides with salt and freshly ground black pepper. Place a frying pan over medium heat. Add the duck legs and cook on each side for 5 minutes, or until golden brown.
4. Pour over the orange glaze and bring the mixture to a steady simmer. Cook for a further 5 minutes, or until the duck legs are cooked through and the sauce has thickened a little. Remove the frying pan from the heat.
5. Place the duck legs on a baking sheet, and cook in the preheated oven for 10 minutes, or until the skin is blistered and golden.
6. Meanwhile, in a large bowl, combine the Chinese cabbage, spring onions, and chopped coriander.
7. Divide the Chinese cabbage mixture between serving plates, and top with a duck leg.
8. Sprinkle with the sesame seeds just before serving.
Duck and Orange Spring Rolls
The robust and complex flavors of the duck and orange pair perfectly with the light and refreshing aroma of the ginger and cilantro. This satisfying dish will impress your guests with its vivid and stunning flavors.
Ingredients:
– 8 rice paper sheets
– 1 cup shredded duck
– 1 tablespoon freshly squeezed orange juice
– 1 tablespoon rice wine
– 1 tablespoon light soy sauce
– 1 tablespoon light brown sugar
– 1 teaspoon sesame oil
– 1/2 yellow bell pepper, julienned
– 1/2 large carrot, julienned
– 1/4 cucumber, julienned
– Large handful of cilantro leaves
Instructions:
1. Place the shredded duck in a mixing bowl and add the orange juice, rice wine, soy sauce, light brown sugar, and sesame oil. Toss to combine, and set aside to marinate in the refrigerator for at least 30 minutes.
2. Fill a large bowl with warm water. Working with one sheet of rice paper at a time, dip the sheet into the water for a few seconds until it softens. Remove the sheet from the water and place it on a clean, dry surface.
3. Place a small amount of the marinated duck in the center of the rice paper sheet. Add some of the julienned bell pepper, carrot, and cucumber.
4. Tightly roll up the rice paper sheet, tucking in the edges as you go. Repeat this process with the remaining sheets of rice paper until all the ingredients are used.
5. Serve the spring rolls with the fresh coriander leaves.
There you have it, a few delightful and exciting duck and orange recipes that will make your guests swoon. Whether served as a succulent main dish or as a light and refreshing appetizer, these recipes will surely add some flavor to your culinary experience. Enjoy!
