Oranges In Red Wine Sauce Recipes
GRILLED DUCK BREASTS WITH RED WINE AND ORANGE SAUCE
From the November, 2008 Wine Enthusiast, this recipe is from French cookbook author Sophie Dudemaine's newest book, "Ducasse Made Sinple" which is based on Ducasse's encyclopedic "Grande Livre de Cuisine". Recommended wine pairing is a 2005 Reserve Cabernet Franc from Lieb Wine Cellars in Long Island (just threw that in for the serious wine enthusiasts out there). Yet to try but looks easy and tasty...DH clipped from the magazine and handed it over to me at breakfast, meaning, "Let's try this one!"... :-) What sets this apart is that there is pumpkin pie spice in the sauce and on the rub for the meat. Great to serve this with crispy potatoes or a creamy potato gratin and grean beans with shallots. Note: per a review that indicated the cooking time was incorrect, the "prep" time is listed as 15 but the "cook" time at an hour. I haven't changed anything, but wanted to indicate this in the recipe description to avoid confusion to others in the future. So the preparation of the sauce and the duck breasts can take approximately an hour in total.
Provided by Epi Curious
Categories < 4 Hours
Time 1h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- To prepare the red wine and orange sauce.
- Combine the orange juice and honey in a large skillet and bring to a simmer over medium heat. Reduce, stirring frequently, until the mixture thickens to the consistency of a syrup, about 15 minutes.
- Add the vinegar, stir to combine, and cook for 2 minutes, stirring frequently. Add the wine, raise the heat to high and cook, stirring frequently, until the mixture reduces by half (8 to 10 minutes). Add the chicken stock and cook, stirring frequently, until the mixture reduces to a syrupy consistency, and there is about 1-1/2 cups of liquid remaining (10 to 15 minutes).
- Remove the pan from the heat, add the pumpkin pie spice, season with salt and pepper to taste and stir to incorporate. Add the butter and gently swirl with a wooden spoon until incorporated and the sauce takes on a satiny gloss. Keep the sauce war, over very low heat.
- To prepare the duck breasts:.
- Using a sharp knife, carefully remove about one-third of the fatty skin from the surface of each breast. With the tip of the knife, score the fat with a crosshatch design, being careful not to cut through to the meat. Spread the oil evenly over the duck breasts, then sprinkle them generously with salt and pepper. Sprinkle 2 teaspoons of the spice mixture over each breast, a teaspoon on the fatty side and a teaspoon on the other side, and press the spices into the surfaces.
- Heat a large skillet on medium heat. Place the duck breasts, skin side down, in the skillet, lower the heat just a notch to medium-low and cook for 7-8 minutes, until the skin is crisply browned. Spoon out the excess fat from the pan as it is rendered. Turn the breasts and cook 3-4 minutes, until the meat on the opposite side is lightly browned. Transfer the breasts to a cutting board and set aside to rest for 5 minutes; they will continue to cook while resting.
- Using a sharp carving knife, cut the duck breasts in half crosswise, then cut each half into 1/4 inch slices. Divide among six warmed serving plates, arranging the slices fat side up. Spoon the sauce over the duck and serve.
ORANGES IN RED WINE - NARANJAS AL VINO TINTO
Make and share this Oranges in Red Wine - Naranjas Al Vino Tinto recipe from Food.com.
Provided by Rinshinomori
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine all the syrup ingredients and bring to a boil.
- Reduce heat to low and simmer until mixture is reduced by one third, about 25 minutes.
- Strain the mixture and refrigerate until cooled. Check the syrup's consistency. It should be like honey. If too thin, return it to pan and reduce for a few more minutes. If too thick, add a little water. Set aside.
- Slice off the tops and bottoms of the oranges. Then remove all the peel and pith around the oranges.
- Slice along the sides of each segment and pull out the segments.
- Repeat with lemons.
- Spoon the syrup onto a plate and arrange the orange and lemon segments over it. Sprinkle mint leaves on top.
ORANGES SIMMERED IN RED WINE
Steps:
- Cut a slice off the top and bottom of each orange to expose the flesh. Cutting from top to bottom, following the contours of the orange, completely remove the peel and white pith. Discard the peel and set the oranges aside. In a saucepan, combine all of the remaining ingredients except the mint leaves. Heat to a simmer. Add the whole peeled oranges and simmer, uncovered, 10 minutes, turning the oranges every 2 minutes. Remove from the heat and set aside to cool to room temperature in the liquid, turning occasionally. Chill. To serve, cut each orange crosswise into 1/2-inch-thick slices. Spread the slices, overlapping them, on small serving plates. (The outsides of the oranges will be redder than the insides.) Drizzle a little liquid over each plate and sprinkle with mint.
ORANGES IN RED WINE
Provided by Gina Marie Miraglia Eriquez
Categories Dessert Side Low Fat Quick & Easy Orange Red Wine Healthy Potluck Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 2
Steps:
- Divide oranges among 12 (5-to 8-ounces) juice glasses and top with wine. Let stand 5 minutes.
PEARS POACHED IN RED WINE, CARDAMOM AND ORANGE
A quick and easy recipe for Pears Poached in Red Wine.
Categories Fruit Dessert Poach Low Sodium Orange Pear Red Wine Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Add pears and return mixture to simmer. Reduce heat and simmer slowly until pears are tender when pierced with knife, about 25 minutes. Transfer pears to plate. Boil liquid in saucepan until reduced to 3 cups, about 20 minutes. (Can be made 1 day ahead. Cover and chill pears in poaching liquid. Before serving, rewarm over medium-low heat until pears are heated through.)
- Arrange 1 warm pear and 1 scoop of ice cream on each of 4 plates. Drizzle some poaching liquid over. Sprinkle with biscotti crumbs. Garnish with orange peel strips, if desired, and serve.
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