What would you like to cook for the holiday as the main hot dish? To be satisfying, beautiful and exotic? And economically enough? No need to puzzle for a long time. The best solution for the festive table would be duck in orange sauce. The meat of this bird is tender and piquant in taste. And spices and sweet and sour orange sauce will only emphasize the unusual character of this dish. Duck with sauce can be prepared in many ways. In this article we will provide a selection of the best recipes. Read, cook and delight yourself and your loved ones with this exotic dish.
Duck in Orange Sauce: A Simple Recipe
To prepare a tasty and tender dish that literally melts in your mouth, you should take the carcass of a young bird. It should weigh about two kilograms. We gut the bird, if necessary, wash it and rub it with a mixture of salt and black pepper. Separately prepare the marinade. To do this, mix honey, soy sauce and Dijon mustard (three, two and one tablespoon, respectively) with the juice of one large orange. In a plastic bag we put the duck, pour the marinade, tie a bag and leave it in the refrigerator for at least 12 hours. During this time, we should turn our bundle several times so that the duck in orange sauce is well saturated. We heat the oven to 220 degrees. Shake the duck from the marinade, put it in the form and bake for twenty minutes. Reduce the fire to 180 degrees. We water the bird with marinade and released fat. Bake for about an hour and twenty minutes. We check readiness with a spoke.
Another simple recipe
We cut the carcass along half. Rub with a mixture of red and black peppers and salt. Pour vegetable oil into the goose bowl. Fry the halves of the duck on both sides to a golden hue. We put the goose in an oven preheated to 180 C for half an hour. While the duck is stewing, peel two oranges from the skin, carefully remove all the films, cut the flesh into pieces. Eight pieces of prune pour hot water. We clean one large apple and cut it into four parts. We take out the goose bowl from the oven. Pour there half a liter of water, put prunes and an apple. We put the stove on fire and simmer an hour under the lid. During this time we make the sauce. Finely chop the onion and fry it in butter. Add a glass of white wine and four tablespoons of honey. Strain the liquid in which the duck was stewed in orange sauce to the onion. Boil for about five minutes. Add a glass of cognac and thicken the sauce with flour.
Duck in orange sauce: recipe from Italy
At the carcass we connect the legs and wings so that the edges are not burnt in the oven. Rub with salt and pepper. Fry in gooseberries to a crust on a mixture of vegetable and butter. Pour a glass of cognac. We turn the bird over so that it is completely saturated with the smell of distillate. Pour an incomplete glass of white wine. Stew for forty minutes under the lid. Remove the thin zest from two oranges and a lemon. We try not to damage the white shell of citrus fruits. Squeeze juice from a lemon and one orange. Pour it to the duck. We cut the second orange into thin slices. Boil the zest in salted water for five minutes, cut into strips. When the duck in the orange sauce is ready, take it to the dish. Garnish with slices of citrus. Add juice and zest to the sauce and continue cooking for another quarter of an hour under the lid on a minimum heat. The sauce must be thickened with starch.
Beijing recipe
The hallmark of Chinese cuisine is the caramelized duck in orange sauce. The recipe suggests first milling the meat. Rub it with salt and pepper, grease with honey. Fry over high heat until golden brown caramel crust. We take out the meat and keep it in a warm place until serving. Dip the orange with boiling water and cut the zest. Squeeze the juice out of the pulp. We mix it with the liquid left from the roasting duck and two tablespoons of orange liquor. Bring it all to a boil. Pour in half a glass of cream. Add the zest, cut into small straws. Boil the sauce until thickened. Salt and pepper to taste. Cut the duck along the fibers into pieces. Separately serve hot sauce.
Christmas dish
The British on Christmas Eve cook a goose with apples. And we will have a variation of this dish - duck in orange sauce. A simple recipe, but what a great result! We gutted the carcass, washed it and thoroughly dried it with a towel. Pour in a bowl 30 g of olive oil and the juice of one orange. Season with salt, pepper (black and red), seasonings for poultry. Squeeze out three fourth heads of garlic. Let the carcass be marinated in this mixture. Cooking the filling. Duck offal and two sour apples (without skin and seed boxes) are cut into cubes. Grind the remaining garlic. Add six pieces of dried apricots. Sprinkle with lemon juice. Season with pepper, give a pinch of marjoram and basil. We stuff the duck with this filling as tightly as possible. Sew belly, tie paws and wings. Leave for an hour at room temperature. On a sheet of foil, put the mugs of orange. On them is a duck. Cover with mugs of orange. Wrap the foil and send the package to the oven. A duck with apples in orange sauce is baked for one hour under aluminum and another 30 minutes without it.
Cooking secrets
Do not mess with a domestic duck if you are going to bake it in the oven. It is better to buy a carcass in a supermarket - it will come out more tender. Duck in an orange sauce in the oven will be more aromatic if you add a little alcohol to the marinade - wine, brandy or brandy. Glutamate sodium, found in some seasonings, can negatively affect the taste of this dish. The legs and wings of the bird must be tied up before baking in the oven so that they fit snugly on the body, otherwise they will become very dry and burn.