recipe duck with orangesDuck with oranges is a classic masterpieceworld cuisine. Its taste is perfect, its appearance is incomparable, and it is not that difficult to cook. Even a novice cook will cope with duck with oranges with a solid "five", especially since we have selected for you proven recipes, brought to perfection. You just need to get a good duck and add a little effort to it. The undeniable advantage of cooking poultry with oranges is that citrus fruits give the meat their juiciness. Everyone knows that duck meat is tough, but just the recipe with oranges will give the duck an indescribable softness. The meat will simply melt in your mouth, and regardless of whether you cook the dish in the oven or on the stove. Each housewife can choose a recipe to her taste, and our tips will help you prepare a delicious dish.

Baked duck with oranges

Exquisite, aromatic, incredibly tastydish — all this can be said about duck with oranges. You should definitely try this dish! Its undoubted advantage is that it is almost impossible to spoil it. You can cook duck with oranges in different ways, and first of all, we want to offer you classically successful recipes. Ingredients:

  • young large duck
  • 3 oranges
  • 3-4 stalks of celery
  • lemon
  • 10 grams of salt
  • a mixture of Provencal herbs 1 teaspoon
  • Sage dry 1 tablespoon
  • 2 tablespoons dessert wine
  • 2 tablespoons of honey
  • black pepper 1 teaspoon
  • olive oil

Method of preparation:As usual, let's start cooking duck with oranges by processing the bird. Trim off the tail and fat, excess skin in the neck area, and the outer third of the wings. Mix the marinade in a deep bowl: squeeze the juices from the orange and lemon. Strain the juice from the seeds, pour in a spoonful of olive oil and add the following spices: sage, ground black pepper, Provencal herbs and salt. Our marinade is ready - dip the bird in it and put it in the refrigerator for 4-6 hours. It will be better if you start cooking in the morning or afternoon - the duck carcass should be turned over in the marinade every hour. Meanwhile, cut the orange into 4-5 slices and the celery stalks into quarters. Prepare a baking dish for the duck: tear off 10-12 strips of foil, roll them into flagella and place them on the bottom of the dish in the form of a lattice. The duck pan is ready, it's time to preheat the oven to 190 degrees. Take out the marinated duck and stuff it with oranges and celery. Carefully transfer the stuffed duck to a baking dish and cook in the oven for about an hour and a half. During the first 40-45 minutes of cooking, you shouldn't open the oven door, but in the second "act" you need to pour the resulting liquid over our duck every 10-15 minutes. While the duck is cooking, take out a small saucepan and start making the glaze. Squeeze the juice from 1 orange, strain it and pour it into the saucepan. Add dessert sweet wine and honey there. Boil the mixture over high heat until it becomes syrupy. Then take the duck out of the oven and clean out all the stuffing. Place the bird on a large plate and generously pour the glaze over it. You can garnish it with rice or vegetables. Enjoy your meal!recipe ducks with oranges

Duck in orange sauce slices

The sauce recipe in this dish is absolutely rich.orange aroma and taste. Duck meat simply melts in your mouth and acquires a subtle and indescribably elegant orange flavor. Be sure to try this pearl of world cuisine! Ingredients:

  • duck carcass weighing 2.5 kg
  • 3 oranges
  • 400 milliliters of orange juice
  • 2 cups of veal broth
  • 1/2 glasses of white wine
  • 100 milliliters of wine vinegar
  • 50 grams of sugar
  • 50 milliliters of orange liqueur
  • 2 tablespoons of starch
  • salt and black pepper to taste

Method of preparation: Let's start with the sauce:Use a vegetable peeler to remove the zest from the washed oranges. Remove only the outer layer, which is intensely colored. Boil a glass of water in a saucepan and simmer the zest for a couple of minutes. Then remove it with a slotted spoon into a bowl, pour in the orange liqueur and set aside. Let's continue cooking: in a saucepan, mix the sugar and wine vinegar (you can use white, red or even apple cider vinegar). Boil the mixture over low heat and simmer for a little while - the sugar should caramelize a little. Immediately pour in the orange juice and heat the sauce for 3-4 minutes. Turn off the heat - it's time to deal with the duck. This recipe requires a large amount of fillet with a minimum of bones. Arm yourself with a sharp knife and start cutting up the duck. First, cut off the wings. Then make a longitudinal cut along the breast and carefully, with short and frequent movements, cut the meat off the bone. There is no need to separate the legs - just cut them off. As a result, you should have 2 wings, 2 breasts, 2 legs and a whole carcass. The most difficult part is over - you can get out a large cast-iron roasting pan. Heat the roasting pan over medium heat, pour in enough vegetable oil to cover the bottom, and place the duck pieces skin side down. You only need to cook for about 10 minutes, frying evenly on all sides. Remove the finished pieces of poultry with a slotted spoon onto a plate, and drain the fat - it is suitable for use for 2-3 months if stored in the refrigerator. Return the duck to the roasting pan and pour in the previously prepared orange sauce, white wine and veal broth. The meat should be completely submerged in liquid. Bring the dish to a boil and reduce the heat. Salt, pepper and leave under the lid for an hour and a half. The recipe moves to the next stage - it's time to prepare a gorgeous orange sauce. Add the zest with liqueur to the bird, let it stew for half an hour, then put the duck on a plate. Remove and discard the zest, we don’t need it anymore. Dissolve the starch in 4 tablespoons of cold water and pour it into the roasting pan, stir. Warm up the sauce a little and return the duck pieces to it. Let them boil for 2-3 minutes, and the wonderful duck with oranges will be ready! When serving, serve it with orange slices, carefully peeled of all films. Boiled potatoes or rice would be appropriate as a side dish. Enjoy your meal!recipes duck with oranges

Duck with oranges in the sleeve for baking

A wonderful festive dish that is pleasing to the eye.Choose a larger duck to feed a large crowd - on average, a 2 kg carcass is suitable for a dinner for four. It's not a problem if you don't have a roasting bag - duck fat won't splatter when cooking at high temperatures. Cover the carcass with foil or cook a little longer than recommended. Ingredients:

  • duck 2-2.5 kg weight
  • 3 large oranges
  • ginger root
  • sprig of rosemary
  • olive oil
  • 2 tablespoons of orange or apple jam
  • salt and pepper to taste

Method of preparation:If necessary, defrost the duck, wash it and dry it. Pour salt and pepper (ground black) into your palm, generously rub the carcass inside and out. And it will be good if you leave it for an hour at room temperature. At this time, you can work on the oranges: wash 2 pieces and cut them into 4 parts together with the peel. Cut off a piece of ginger root, about 5-6 cm long, and grate it. Finely chop the rosemary, mix it with ginger and pour in a coffee spoon of olive oil. Stuff the duck with the resulting aromatic mixture and oranges. Fasten the cut with toothpicks or sew with strong thread. Now our recipe moves from preparation to cooking. Preheat the oven to 180 degrees. While it is warming up, cut off a piece of baking sleeve. Its length should be one and a half times longer than the duck carcass. Brush the bird with a little olive oil and place it in a roasting bag. Loosely clip the ends and place the dish in a preheated oven for 1.5 hours. While the duck is in the oven, let's decorate the dish. Peel the remaining orange and cut into circles. Take the bird out, cut the roasting bag and place the sliced ​​orange on top. Put the duck in the oven for another hour, regularly basting it with the melted fat. Our recipe has come to an end - all that remains is the finishing touches. Take the finished duck out of the oven and thoroughly brush it with orange jam. Set the oven temperature to 235 degrees and put the duck in for 15 minutes to get a golden crust. That's it, our beautiful, aromatic and incredibly tasty duck with oranges is ready! Enjoy! As you can see, you don't need to spend a lot of effort and money to cook gorgeous dishes. Now you know several proven ways to prepare a luxurious dish that will look appropriate on a festive table. You can choose any recipe for duck with oranges, because each of them is selected by us especially for you. Cook with love, and let your guests enjoy a delicious dish! We recommend reading:

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