Don’t let the name scare you, this recipe for duck with orange is very easy to make and is perfect to make our Christmas table an indisputable luxury. Duck is a soft meat whose texture combines very well with the sweet and sour flavors of this incredible orange sauce.
It will be perfect to satisfy the most demanding palates during the holidays.This dish is a traditional French recipe. It is prepared by seasoning the duck, bathing it in the sauce and adding a little liquor of your choice; in this case we will use sherry, but you can also use brandy. Without further ado, join us and discover how to make orange duck to surprise everyone.
How to make Duck with orange:
Add salt and pepper to the duck and heat a little olive oil in a frying pan. You don’t need to use a lot of oil, as the duck’s skin sheds its own fat. Seal the duck meat with the skin upside down. Cook for 10 minutes, turn and leave for 10 more minutes.
Take out the duck and set it aside. Peel and mince the garlic, sauté it in the same juice from the pan for no more than 1 minute. Take out and reserve next to the duck.Squeeze the juice from the orange and reserve . It does not matter if it is not strained, since that will give more consistency to the orange sauce.Place the brown sugar in the same pan in which you prepared the duck and stir, being careful not to splash until it melts and becomes liquid.
Slowly add the sherry while you keep stirring non-stop.
Add a pinch of nutmeg and stir a little while the alcohol evaporates.Add the orange juice , stir and cook for 3 minutes. Turn off the cooking and set aside some of the sauce in a bowl.Let the sauce that you set aside warm up a bit or add a little water to it. This step is simply so that when you dissolve the tablespoon of cornmeal, no lumps will form. Dissolve the cornmeal in it.When the flour is dissolved, add everything to the pan to continue cooking.
Let it thicken for 3 minutes without stopping stirring and you will see how your orange sauce takes shape. Add the duck , lower the heat and cover to cook it for 8 minutes. Add salt to taste. Tip: The duck should be juicy and rosy, that’s the correct point. If you want it to be more done, let it cook for 5 more minutes without letting the sauce dry.
If necessary, add more liquid.Take out the duck breast, carve to taste and bathe it on top with the sauce in the pan. You can accompany your orange duck with a garnish of oven-roasted potatoes or with a few slices of rye bread , perfect for dipping in the sauce. Enjoy!
Orange Duck – History and Preparation Tips
The duck in orange sauce is a recipe with lots of history, as it has been consumed in different continents and countries throughout the centuries without losing its elegance and exquisite contrasts. Despite the fact that duck meat is not consumed as much as it used to be, duck breast is still a great steak known for its tender texture and strong flavor that combines perfectly with intense sauces and fruit essences.
It is believed that the orange duck came to France from Tuscany, where it was called paparo alla melarancia . Historians consider that it was Catherine de Medici, wife of Henry II of France, who brought the Florentine dish and integrated it into French cuisine. Others believe that it is a recipe with roots from the Middle East, as it is very common to combine fruits with meats in the region.Wherever it comes from, today we are grateful that the delicacy of this dish can reach our tables, especially on Christmas or New Year’s days . Duck breast can be a bit complicated to prepare, so here are some tips to make it:
Duck meat tends to be high in fat, so you don’t need to use a lot of oil in its preparation.If your breast is not cut, make diamond-shaped cuts in the meat so that the heat penetrates the fat well and cook the meat well. If you are preparing it roasted in the oven, pierce the skin with a fork before cooking to drain the fat without soaking the meat. If you want to know other duck recipes , we invite you to prepare these:
- Duck ceviche
- Baked duck breast
- Duck breast with cranberry sauce
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