Duck breast in orange juice. Duck breasts with orange sauce

Roasted duck breasts with orange sauce recipe

5 from 1 reviews

duck breast in orange sauce

Duck breast with delicious sauce

Type of dish: Poultry dishes

Cuisine: Russian

Ingredients

• Duck breasts - 2 pcs.
• oranges - 2-3 pcs.
• honey - 2 tbsp. l.,
• balsamic vinegar- 1 tsp,
• cinnamon - 2 pinches,
• butter - 20 g,
• mixture various peppers,
• salt.

Preparation

1. Rinse the breasts well, dry them, and place them on the table, skin side up. Make diagonal cuts on the breasts, first in one direction, then in the other. Salt and pepper the breasts.
2. Place the breasts in a well-heated frying pan (no oil required for frying), skin side down, and cook over medium heat for 8-10 minutes, then turn the breasts over and cook for another 3-5 minutes. Place the finished breasts on a sheet of foil and wrap. Then you need to give them a little rest.
3. At this time, squeeze the juice out of the oranges, pour the fat out of the frying pan and put it back on high heat. Pour orange juice, honey, balsamic vinegar, cinnamon into the pan, add a little salt and pepper. Warm everything up high fire until the volume is reduced by half. Add butter, stir and remove sauce from heat.
4. Cut the duck breast diagonally into slices 3-5 cm thick, place on a plate and pour over the sauce.

Bon appetit! Duck breast in orange sauce

We prepare a very tasty dish of duck breasts. Duck breasts with orange sauce. Cooking recipe - duck breast in a frying pan. Fried duck breasts with orange sauce recipe 5 from 1 reviews Duck breast in orange sauce Print Duck breast with delicious sauce Author: Cook Type of dish: Poultry dishes Cuisine: Russian Ingredients Duck breasts - 2 pcs. oranges - 2-3 pcs. honey - 2 tbsp. l., balsamic vinegar - 1 tsp, cinnamon - 2 pinches, butter - 20 g, a mixture of various peppers, salt. Preparation Rinse the breasts well, dry them, and place them on the table, skin side up. Make diagonal cuts on the breasts first...

It's quite exotic oriental dish Until quite recently (we are talking about the mid-to-late last century) it was not publicly available to average citizens. Firstly, oranges were only available on the biggest holidays, as was the juice from them. So the recipe for duck breast in orange sauce seemed strange to many. This sunny fruit can now be bought at any nearby supermarket. No, waterfowl, of course, were available - if desired, this bird meat could be “obtained”. But on New Year If we were lucky, our home cooks preferred to cook the bird with apples in the oven. However, today duck breast in orange sauce, although it looks somewhat exotic, is quite a culinary endeavor that can be brought to life quite easily. Well, shall we try it today?

Duck breasts in orange sauce: the simplest recipe

There are several approaches to preparing the dish we have chosen. Let's try to consider each of the options in more detail. Here is the first of them, the simplest. For it we take 2 pieces of duck breasts ( duck fillet with skin). We will also need about half a glass of sugar, 3-4 oranges (depending on their size, but it is best to choose large and juicy fruits for the sauce), a glass of ready-made chicken broth(can be replaced with turkey if, for example, you recently boiled this meat), a mixture of peppers and salt - to taste.

Simple cooking

How to cook duck breasts with oranges without much fuss? It all starts with the sauce. For it we need the juice of four oranges. Squeeze the juice from the fruits, mix it in a saucepan with broth, adding sugar and a little orange zest(grate the orange peel and place a spoon in the cooking container). Bring this mixture to a boil, and then reduce the power of the stove, simmer until it reaches a thick consistency for about half an hour on the lowest heat.

Now let's take juicy duck breasts, salt and pepper them. The skin of the fillet must be pierced with a knife in several places. We take a deep frying pan (with high sides and a non-stick surface, but if you don’t have it in your kitchen, we can successfully replace it with a simple cast iron one). Place on the stove and heat the frying pan (no oil required!). Place the duck breasts in a well-heated frying pan so that the pieces do not touch each other, skin side down. Fry over medium heat until golden brown on each side. The fillet turns out to be medium roasted, but if you love well-done meat, then you should cook it longer by five minutes. Cut the fillet (the meat should not turn red when cut) and pour over a pre-prepared mixture of broth, orange juice, and spices. Duck breast in orange sauce is ready - you can serve it! The taste, as Raikin said, is specific!

Duck breasts in orange sauce in the oven

Again, the previous recipe concerns quick cooking and is relevant mainly for beginners. If you do everything “according to the rules,” then the meat will be more tender and the taste will be more refined. Well, are you ready to “sweat”?

And now - the sauce!

Melt about half a glass of sugar in a dry frying pan and, as soon as it starts to brown, remove it from the heat. Add a spoon to the pan butter, then squeeze the juice of 3-4 oranges there (preferably using a special citrus juicer, there will be less loss), mix thoroughly. On the stove over low heat, simmer the mixture until thick. It should stretch, flow off the spoon and have a sweetish citrus flavor. Now add some spices to the sauce, adjusting the taste. Duck breast in orange sauce is almost ready. At the end, put it on a dish, season the poultry meat with sauce, pour rum on top and set it on fire. In this form we serve it to the table. Isn't it worthy of anyone? festive table food?

In a slow cooker

How to cook duck breasts in this miraculous kitchen appliance, if, of course, you have one in your arsenal? It couldn't be easier! After all, the multicooker itself will control the preparation of the dish, you just have to choose correct mode- the rest, as they say, is a matter of technique. Plus, it's very tasty and hearty dish, which will not harm your figure at all if you are on a diet. But first, let's prepare the ingredients.

What do you need to take?

For the recipe “duck breasts in orange sauce in a slow cooker” we will need the same 2 fillets with skin, which, in principle, can be removed, but with it the dish looks more piquant. You will need: 3-4 oranges, 1 multicooker glass of water or broth, the same volume of dry white wine, half a glass soy sauce(try to take natural fermentation, not “dead” canned mixture), the same amount of liquid honey, and various spices - those that you are used to using.

Let's start cooking

1. Place the breasts in a multicooker bowl, lightly coated with oil (it is advisable to pre-prepare the meat by marinating it using any of the marinades available to you - it is better to take spices, a little sugar, salt, a little fermented soy sauce). Pour the rest of the soy sauce over them and set the device to the “Frying” mode for 10 minutes.
2. Using a special citrus juicer (if you don’t have one, you can squeeze the fruit halves with your hands) extract the juice from the oranges. We also grate a little orange zest.
3. Mix wine, juice and broth, bring to a boil and add honey and spices - cook the mixture until thick.
4. Half ready-made breasts cut, marking portioned pieces, and pour in thick sauce.
5. Install kitchen appliance for the “Baking” mode - 10 minutes.

The tasty and original dish is ready - you can serve it to the table! As you can see, duck breasts make excellent holiday dishes that can decorate any table.

If you are unlucky enough to buy oranges, but have poultry fillets at your disposal and have a burning desire to urgently “consume” them, then you can use ready-made orange juice from a tetra pack. But try to choose products from manufacturers that are already known to you and have proven themselves in the market. In addition, the juice must be one hundred percent - no nectar. And another option: pear (preferably with pulp) or mango - it can also work out great. So don't be shy to show your culinary fantasy to the fullest.

With tangerines

Duck with tangerines is an ancient oriental dish that was even served at the imperial table. You and I will adjust the recipe a little, and you will get an excellent modern holiday dish. And it comes out best in the oven. The fillet with skin must first be soaked in a marinade with spices. Then fry the duck quickly and over fairly high heat (you can even do it without oil) so that it forms golden brown crust on each side. Then place the semi-finished product on a baking sheet and pour over the pre-prepared sauce. We make it from tangerine juice, broth, spices, honey (or sugar), boiling until thick. And we put it on top tangerine slices and slices of chopped and peeled kiwi. Place this entire structure in the oven on medium heat for 15-20 minutes. Remove the baking sheet from the oven, place it on plates in portions and pour the resulting sauce over it nicely. Serve to the table. Delicious - just lick your fingers! Bon appetit to you all!

Calories: Not specified
Cooking time: 40 min

Cooking duck breasts isn't really complex process. Don't be afraid of this bird. The main thing here is not to simmer the meat for a long time so that it remains juicy in taste. Try cooking duck breasts with oranges, and my recipe with photos will help you with this. This dish can be eaten separately. You can make salads based on the breasts, or serve with mashed potatoes or rice.

Preparation time: 10 minutes.
Cooking time: 30 minutes.



Ingredients:
- duck breasts - 2 pcs.,
- a pinch of salt,
- sugar - 1 tsp,
- black pepper - a pinch,
- orange - 1 pc.,
- arugula - for serving the dish.

How to cook with photos step by step

First, turn on the oven at 200 degrees, let it warm up well. Place the duck breasts on a work surface and sprinkle salt and black pepper on both sides. ground pepper. The salt will help draw the water out of the fat.




Place duck breasts, skin side down, in a cold non-stick frying pan. It sounds strange, but if you put a duck in a cold frying pan, then when heated, the fat from the duck will gradually melt out, which will help to form a crispy crust on the breast. If the breasts are sent to hot frying pan, then this will supposedly seal them, the fat will remain inside the skin (to a greater extent). Cook the duck skin-on over high heat 90 percent of the time, about 3 to 4 minutes. For me, the benchmark for flipping a breast is a golden brown crust.




Turn the breasts over reverse side and cook for another 1 minute, no more.






Place the breasts in the pre-prepared deco and on top you can add orange slices and sprinkle with a pinch of sugar. IN hot oven place the breasts for 5-7 minutes. Do not overcook the breasts in the oven so that the meat does not turn out dry. Pour the remaining duck fat into a jar and store it in the refrigerator after cooling. This fat can be added to potato dishes.




Remove the breasts from the oven and let them cool, preferably cover with foil or parchment to distribute all the juices throughout the meat.




To serve, chop the duck lightly thin pieces at an angle. All the white fat has melted away, the meat inside is slightly pink. If you don't like meat with a pink tint. Just keep the breasts in the oven a little longer.






Arrange the duck breasts beautifully on a plate with orange slices. Place arugula or other salad next to the duck and pour over balsamic sauce.




Best regards, Elbi.
Here's how to cook it

As you can see, the ingredient set does not contain any hard-to-find ingredients. Duck breasts can be taken without the skin, but it is better not to remove it, since it is the skin that gives the breast juiciness during frying and baking and prevents it from being dry.

The method for preparing duck breasts with oranges according to this recipe is quite simple and accessible to everyone.

How to cook? This is important to know

Duck breasts need to be prepared before cooking. To do this, rinse them well under running water. cold water, carefully clean them of films, veins, and excess fat. If there is a lot of skin, then you can also trim it, but it is better to leave at least a little. It is also important to ensure that the skin is well cleaned and that there are no remnants of feathers or other unnecessary elements left on it.

Next, the breasts need to be beaten a little, but not with a chop hammer, but with another blunt object. The back of a knife or a hard spatula is suitable for this. This will soften the breast a little and make it finished form more pliable.

Prepare the marinade. To do this, squeeze orange juice into a suitable container, add salt, rosemary, pepper, garlic, and a little orange zest. Mix everything well and place the duck breasts in the marinade. They need to be doused with marinade so that the entire surface of the meat is in the marinade. Leave it like this for an hour.

After this time, heat the frying pan and pour some vegetable oil. It is worth noting that it is better to use sunflower oil here; olive oil is not very suitable. Place the breast on a hot frying pan and fry until golden brown.

Now our duck needs to be transferred to a baking sheet lined with foil. Place peeled orange slices on top of the duck and add a few sprigs of rosemary. Next you need to pour in orange juice or marinade juice. Water generously; during baking, they will absorb this marinade well and become covered with a shiny golden crust.

Preheat the oven to 200 degrees. You need to bake the breast for a period of time from 10 to 30 minutes, depending on what degree of roasting you want to achieve. In any case, even if you bake the duck breast until done, it will be tender, juicy and you will never dry it out. Place the pan in the oven while you prepare the sauce.

Prepare the sauce. To do this, you need to pour the oil in which the duck was fried into a saucepan. The main thing is that the oil is not burnt, then the taste of the sauce will be very pleasant and delicate. Throw in a few more peeled orange slices and evaporate this liquid a little. Then pour the prepared red wine into the saucepan and evaporate as well. By the way, the juice from the marinade works well in the sauce; you can also add it to the saucepan.

When the alcohol has evaporated, add 50 g to the sauce. butter and one tablespoon of honey. Cook a little longer over low heat and stir well. The sauce will be very aromatic and will go perfectly with the duck, which, by the way, is probably already ready.

You can check the readiness of the duck by cutting it a little with a knife and seeing what color the duck is. As mentioned above, you can cook the duck until the meat is whitened, it will still remain juicy, so here, in principle, everything depends on you. Remove the cooked meat and cool slightly. Cut into thin slices and place on a plate. Pour over the prepared sauce, garnish to taste and serve! Bon appetit.

This duck breast with oranges is easy and simple to prepare, and the result of the recipe will definitely please you. This dish perfectly combines the taste of the meat itself, with sweet and aromatic sauce. Due to the marinade, the meat will be saturated with the aroma of citrus fruits and will begin to play with new flavor notes. In general, there are many variations in the preparation of such a dish. For example, you can use a duck breast recipe with orange syrup, which will have a more pronounced sweetness.

It is also worth noting that duck breasts with oranges in the oven are not only a simple, but also healthy recipe. It combines products that have a positive effect on the condition human body and health in general. For example, the duck breast itself contains a very large amount of vitamin E, A, as well as group B and microelements such as iron, potassium and magnesium. There are actually much more of them, so the beneficial properties duck meat difficult to overestimate. It has a positive effect on work nervous system, fights depression and insomnia. In addition, it can improve the functioning of the gastrointestinal tract only if it is cooked correctly, because the meat is quite fatty.

This duck breast in the oven is a recipe with orange, which means we can’t help but mention beneficial properties this fruit. Oranges are very aromatic and everyone’s favorite citrus fruit; they contain a lot of vitamin C, so it successfully fights colds and supports immunity. That is why in all films you can see how oranges are brought to the hospital to the sick. It is already an established opinion that this citrus fruit really helps.

So what is it wonderful dish It will not only delight you with its wonderful taste, but will also saturate your body with vitamins. You can cook it for lunch, then you can recharge your energy for the whole day and get a pleasant feeling of fullness. And you can cook it for a hearty meal romantic dinner, your significant other will definitely not refuse such a dish and will be very grateful to you! So feel free to take note of this recipe and surprise your family!

Duck doesn't come to our table very often. And it’s not at all interesting to cook something ordinary from it. And for festive feast one of the most successful choices would be duck breast in orange sauce. Thanks to this “neighborhood”, even the driest part of any bird becomes tender, soft and juicy. And the aroma will delight everyone right from the door!

Japanese recipe

The first step is to prepare the fillet: dry it so that not a drop of water remains, and sprinkle pepper and salt on all sides. The zest is removed from two oranges, then two more are added to them, and the juice is squeezed out. In a small saucepan, it is combined with an incomplete glass of white, weak and unsweetened wine and the same volume of broth (it is better to take chicken or cooked duck). After boiling, add three spoons good honey(you can replace it with sugar, but it won’t have the same flavor). Simmer the sauce over low heat until it has reduced by half.

In a dry, well-heated frying pan, fry the fillet for about ten minutes on each side, then remove the leaked fat from it and pour in half a glass of soy sauce. As soon as it boils, after half a minute the fillet is turned over, and after the same period of time the fire turns off completely. The frying pan is left on the stove for ten minutes. Finally, the fillet is divided in half, transferred to the simmering sauce, and the duck breast with orange sauce is heated in its entirety for about three minutes. When serving, it is sprinkled with zest and eaten immediately.

Breasts in a slow cooker

The beginning of their preparation in this device is similar to cooking on a regular stove. The fillet is salted and peppered. Then it is placed in a heated bowl with vegetable oil skin side down and fry in baking mode for about a quarter of an hour. After turning over in the same mode, the breasts are fried for another ten minutes and left to warm up. While they are simmering (and this will take about a third of an hour), the juice is squeezed out of one orange, and half of the second is cut - each slice in half. Half a glass of red wine is evaporated by half, the juice is poured in, and salt and pepper are added. Again, all this is evaporated by half.

Later, orange slices are thrown in and the sauce is poured into the fillet. After ten minutes of heating, your duck breast in orange sauce will be completely cooked. The recipe recommends sprinkling it with citrus zest before placing the dish on the table.

Cognac-orange sauce with apples

The secret to the success of this recipe is pre-marinating the fillet. It is sprinkled with a spoonful of cognac and the juice of half an orange, mixed with a small pinch of cinnamon and a spoon. Then the breast is set aside for a quarter of an hour. Only after this is it fried over high heat, very quickly - three minutes on both sides - and placed in a heated oven for about ten minutes. Two apples (without seeds, but with skin) are cut into neat slices and fried in duck fat for no longer than seven minutes. The juice of the remaining half of the citrus is squeezed out and a spoonful of thin honey is added along with the marinade drained from the fillet and another spoonful of cognac. After ten minutes the sauce is ready. Duck breast in orange sauce “rests” for a few minutes from the oven and is served to the table already poured with gravy, cut diagonally, with apples laid out around it.

Chinese duck

These people could not miss such a successful combination of poultry meat and citrus fruits. Thanks to their unique approach to cooking, the Chinese have created a very original duck breast in orange sauce. Julia Vysotskaya, by the way, when preparing the dish, relied on this recipe, only she removed purely Chinese ingredients from it.

First, the fillet is briefly marinated in equal volumes of honey and soy sauce. Three garlic cloves and an onion are chopped, poured with half a glass of fresh garlic and simmered for about a quarter of an hour. Next, add a spoonful of flour, and after boiling, the gravy is immediately filtered.

Shallow cuts are made on three breasts and fried in a dry wok. Next, grated ginger, half a kilo of green beans and half a glass of soy sprouts are poured into it. The fillet is sliced, poured with gravy, after which the duck breast in orange sauce is combined with vegetables and peeled slices of two citrus fruits. After stirring, serve immediately - eat it hot.

Bigarad sauce

Thanks to it, you get very tender and flavorful duck breast in orange sauce. The recipe, however, requires quite a bit large quantity components. First, a marinade is made from the juice and zest of a whole orange, a shot of lemon natural juice and the same volume olive oil. Spices include rosemary, pepper and salt. The fillet should be marinated for an hour. Afterwards it is dry fried (thanks to marinating the process proceeds very quickly) and left to rest for a short time.

The sauce is being prepared. The zest (four full spoons) is poured with half a glass of boiling water and strained after five minutes. A glass of wine is heated, finely chopped shallots are poured into it and the base is evaporated by half. Next, a glass of cognac, the same amount of orange juice and half a glass of currant jam are added to it. After ten minutes of stirring, the aromatic gravy is ready for use. The fillet is beautifully cut, poured over it, and the duck breast in an orange sauce with a very rich aroma becomes the decoration of the table and the pride of the cook.