Duck Breast With Orange And Chiles Recipes

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DUCK BREAST A L'ORANGE



Duck Breast a l'Orange image

Provided by Martha Stewart

Number Of Ingredients 8

1/4 cup sugar
2 tablespoons sherry vinegar
Zest of 1 orange (2 teaspoons), 1 cup fresh orange juice, plus 1 orange, supremed
3/4 cup chicken broth
1 shallot, minced (3 tablespoons)
2 boneless duck breast halves (8-10 ounces each)
1 teaspoon coarse salt
1/4 teaspoon ground black pepper

Steps:

  • Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.
  • Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.
  • Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving.
  • Add orange supremes to sauce and pour over sliced duck just before serving.

DUCK BREAST WITH ORANGE AND CHILES



Duck Breast With Orange and Chiles image

Provided by Jeff Gordinier

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 1/2 cups olive oil
Zest of 1 orange, removed in strips
2 dried guindilla peppers or 1 dried ancho pepper
2 branches thyme
1 clove garlic, lightly crushed
2 duck breasts, halved lengthwise
Salt
freshly ground black pepper
Farro salad

Steps:

  • In a shallow saucepan just large enough to fit all four pieces of the duck breast, combine the olive oil, orange zest, guindilla or ancho pepper, thyme and garlic over medium heat until the temperature of the oil reaches 140 degrees on an instant-read thermometer. Adjust the heat to maintain that temperature.
  • Lightly score the skin of the duck breasts in a diamond pattern, and season thoroughly with salt and pepper. Place a skillet over medium-low heat. When the pan is hot, add the duck breasts skin-side down. Allow them to sear, without moving them at all, until they are crispy and golden brown, 5 to 7 minutes.
  • Once the skins are golden brown, remove the duck from the pan and place skin-side up in the oil. Cook until firm and medium rare, 7 to 10 minutes. Remove from the pan, let them rest for 5 minutes and slice. Serve with farro salad.

DUCK IN ORANGE SAUCE



Duck in Orange Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

3/4 cup orange juice, plus 2 tablespoons
3/4 cup chicken broth
1 cup orange marmalade
1 tablespoon cornstarch
4 duck breasts
1 tablespoon paprika

Steps:

  • Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.
  • While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.

CHEF JOHN'S ORANGE DUCK



Chef John's Orange Duck image

This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time.

Provided by Chef John

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 50m

Yield 2

Number Of Ingredients 11

2 duck breast halves
salt to taste
1 cup chicken broth
2 tablespoons orange liqueur (such as Grand Marnier®)
1 tablespoon sherry vinegar
1 tablespoon Seville orange marmalade, or more to taste
2 teaspoons grated orange zest
1 pinch cayenne pepper
1 tablespoon reserved duck fat
1 teaspoon all-purpose flour
1 tablespoon butter

Steps:

  • Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
  • Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
  • Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
  • Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
  • Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
  • Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 14.9 g, Cholesterol 129.6 mg, Fat 20.9 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 8 g, Sodium 593 mg, Sugar 12.2 g

DUCK A L'ORANGE



Duck a l'Orange image

Categories     Fruit Juice     Citrus     Duck     Poultry     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup sugar
2 tablespoons water
2 tablespoons Sherry wine vinegar
1 1/2 cups fresh orange juice
2 tablespoons minced shallots
1 1/2 cups canned low-salt chicken broth
4 large oranges
2 1-pound boneless Muscovy duck breast halves, thawed if frozen
1/4 cup (1/2 stick) unsalted butter
2 tablespoons grated orange peel

Steps:

  • Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 8 minutes. Remove from heat. Mix in vinegar (mixture will bubble vigorously). Add juice and shallots; boil until reduced to 1/2 cup, stirring occasionally, 15 minutes. Add broth; boil until reduced to 3/4 cup, 30 minutes. Set aside.
  • Using small knife, cut off peel and white pith from 4 oranges. Working over bowl, cut between membranes to release segments. (Sauce and oranges can be prepared 6 hours ahead. Cover separately; chill.)
  • Using small knife, score duck skin (do not pierce meat) in crosshatch pattern. Sprinkle duck with salt and pepper. Heat heavy large skillet over medium-high heat. Place duck breasts skin side down in skillet. Cook until brown and crisp, about 8 minutes. Turn duck and cook to desired doneness, about 10 minutes longer for medium-rare. Transfer to cutting board. Let stand 10 minutes.
  • Meanwhile, bring sauce to simmer. Add butter and 1 tablespoon grated orange peel; whisk just until butter melts. Drain orange segments and mix into sauce. Set aside.
  • Slice duck breasts crosswise on diagonal. Arrange on 4 plates. Spoon orange segments with sauce alongside. Sprinkle with remaining peel.

DUCK WITH HONEY, SOY, AND GINGER



Duck with Honey, Soy, and Ginger image

These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.

Provided by Ollie Martin

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 12

2 duck breast halves
1 pinch salt
1 pinch cayenne pepper
1 pinch ground black pepper
½ cup chicken stock
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon grated fresh ginger
1 tablespoon tomato sauce
1 pinch chili powder
1 teaspoon lime juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
  • Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
  • Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
  • Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 21.3 g, Cholesterol 106 mg, Fat 8.8 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 1186 mg, Sugar 18.1 g

DUCK BREAST WITH BLOOD ORANGE SAUCE



DUCK BREAST With BLOOD ORANGE SAUCE image

This recipe is such an elegant dish. The incredible blend of flavors from the duck and the sauce is just heavenly! VIDEO https://www.youtube.com/watch?v=0Wn-2HeX-us

Provided by CLUBFOODY

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

4 large duck breasts, skin scored in crosshatch pattern
1 teaspoon sea salt, ground
1 teaspoon black pepper (or to taste)
2 garlic cloves, pressed
1 tablespoon ginger, minced
1 cup blood orange (freshly squeezed)
1 tablespoon brown sugar
1 tablespoon harissa
1 teaspoon hot paprika
1/4 cup low sodium chicken broth
2 teaspoons beurre manie

Steps:

  • Preheat oven to 350ºF. Pat dry breasts and season with salt and pepper; rest at room temp for 15 minutes. In a cold pan without oil or butter, place breasts, skin side down. Turn the heat on medium-low and cook for 10 minutes or until skin is brown and crisp. Flip over and transfer them immediately to the preheated oven; cook for 8 to 10 minutes or until the internal temperature reads 140ºF. Remove from the heat and place them, skin side up, onto a cutting board to rest. Transfer duck fat into a bowl.
  • Return pan to burner and on medium heat, add garlic and ginger; sauté for 30 seconds scraping the bottom of the pan. Pour in blood orange and add brown sugar, harissa, hot paprika and chicken broth; stir. Turn the heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add beurre manié and stir until completely dissolved and sauce thicken. Slice breasts and drizzle sauce over. Serve 4.

Nutrition Facts : Calories 531.1, Fat 26.3, SaturatedFat 7.1, Cholesterol 326.4, Sodium 789.5, Carbohydrate 10.9, Fiber 1.6, Sugar 7.7, Protein 59.9

DUCK BREASTS WITH APRICOT CHUTNEY



Duck Breasts with Apricot Chutney image

When serving this entree as part of a buffet, try using chafing dish to keep it warm. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 26

1-1/2 cups orange juice
2/3 cup sugar
2 packages (6 ounces each) dried apricots, chopped
1/2 cup dried cherries
1/2 cup golden raisins
2 teaspoons minced fresh gingerroot
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
2 teaspoons lemon juice
DUCK:
12 duck breast halves with skin (5 ounces each)
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons olive oil
ORANGE SAUCE:
1/4 teaspoon minced garlic
1/2 cup Marsala wine
1/2 teaspoon cornstarch
1/2 cup orange juice
1/3 cup chicken broth
2 tablespoons grated orange zest
3 tablespoons cold butter
1 tablespoon minced fresh basil

Steps:

  • For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat until sugar is dissolved, about 3 minutes. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook until apricots are tender, about 10 minutes. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours., Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings. , Place duck on a greased rack in a shallow roasting pan. Bake at 350° until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 30-35 minutes. , For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange zest until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.,

Nutrition Facts : Calories 525 calories, Fat 30g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 456mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 3g fiber), Protein 18g protein.

CHILLI ORANGE DUCK



Chilli Orange Duck image

A twist to the usual orange duck or mandarin duck. Aromatic, crisp skinned duck in a sticky, sweet and spicy citrus sauce that glows on the plate. From Simple Food by Jill Dupleix

Provided by KitchenManiac

Categories     Oranges

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 -3 oranges
100 g sugar
1 tablespoon freshly grated ginger
2 small red chilies, finely sliced
2 star anise
2 cinnamon sticks
1 tablespoon sweet chili sauce
1 tablespoon Thai fish sauce
1 tablespoon rice wine vinegar (or any vinegar)
2 tablespoons red wine or 2 tablespoons port wine
4 duck breasts, around 200 g each
1 tablespoon canola oil
2 spring onions, trimmed

Steps:

  • Scrub the oranges well, cut the rind from 2 oranges, using a sharp knife, and trim off most of the pith.
  • Cut the rind into short, thin strips.
  • Squeeze the juice from the oranges, you need 250ml.
  • Combine the orange rind and juice, sugar, ginger, chilli, star anise, cinnamon sticks, sweet chilli sauce, fish sauce, vinegar and red wine in a saucepan and bring to the boil, stirring.
  • Boil for around 10 minutes, stirring occasionally, until lightly syrupy.
  • Prick the duck skin well, and heat the oil in a non-stick frying pan.
  • Add the duck breasts and sear, skin side down for 8 minutes or till brown.
  • Then turn and cook for another 8 minutes.
  • Remove the duck and allow it to rest for 5 minutes before serving.
  • Cut the spring onions into finger lengths, then into strips.
  • Slice the duck thickly, arrange on warmed plates and scatter with spring onion shreds.
  • Spoon the sauce over the top.
  • Serve with rice or noodles.

Nutrition Facts : Calories 671.4, Fat 30, SaturatedFat 7.4, Cholesterol 326.7, Sodium 577.9, Carbohydrate 37.1, Fiber 2.4, Sugar 32.8, Protein 60.5

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