Goose breast with orange sauce recipe. Fragrant festive dish: duck breast in orange sauce


Calories: Not specified
Time for preparing: 40 min


Cooking duck breasts is not really difficult process. Do not 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 to cook duck breasts with oranges, and my recipe with a photo will help you with this. This dish can be consumed separately. You can make salads based on 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 a photo 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 both sides with salt and black ground pepper. The salt will help draw the water out of the fat.




AT cold pan with a non-stick bottom, place the duck breasts skin side down. It sounds strange, but if you put a duck in a cold pan, then when heated, the fat from the duck will gradually melt, which will help to form a crisp on the breast. If the breasts are sent to hot pan, then this will allegedly seal them, the fat will remain inside the skin (to a greater extent). 90 percent of the time, cook the duck on the skin over high heat, about 3-4 minutes. For me, the guideline for turning the breast is the golden crust.




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






Put the breasts in the pre-prepared deco and you can add orange slices on top and sprinkle with a pinch of sugar. AT 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. Drain the remaining duck fat into a jar and send it to the refrigerator for storage after cooling. This fat can be added to potato dishes.




Take the breasts out of the oven and let them cool, better cover with foil or parchment to distribute all the juices over the meat.




To serve, cut the duck into not very thin slices at an angle. Whole white fat melted, the meat inside is slightly pink. If you don't like meat with a pink tint. Just keep the breasts in the oven for a little longer.






Arrange the duck breasts nicely on a plate with orange slices. Next to the duck, put arugula or other salad, pour over with balsamic sauce.




Sincerely, Elbi.
And here's how to cook

Duck doesn't get on our table very often. And to cook something ordinary out of it is not at all interesting. And for festive feast one of the best choices will 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 from the doorstep!

Japanese recipe

The first step is to prepare the fillet: it should be dried so that not a drop of water remains, and sprinkled on all sides with pepper and salt. The zest is removed from two oranges, then two more are added to them, 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 boiled duck). After boiling, three spoons are laid good honey(can be replaced with sugar, but the flavor will not be the same). Actually small fire The sauce is simmered until reduced by half.

In a dry, well-heated frying pan, the fillet is fried for ten minutes on each side, then the leaked fat is removed from it and half a glass is poured soy sauce. As soon as it boils, after half a minute the fillet turns over, and after the same period of time the fire is completely turned off. The pan is left on the stove for ten minutes. Finally, the fillet is divided in half, transferred to the languishing gravy, and the duck breast with orange sauce is warmed up in full 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 conventional stove. The fillet is salted and peppered. Then it is laid out in a heated bowl with vegetable oil skin down and fried in the 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 heat. While they are languishing (and this will take about a third of an hour), 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 half evaporated, juice is poured in, salt and pepper are poured. Again, it all doubles down.

Later, slices of orange 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 that before putting the dish on the table, sprinkle it with citrus zest.

Cognac-orange sauce with apples

The secret to the success of this recipe is pre-pickling 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 that it is fried over high heat, very quickly - for three minutes on both sides - and placed for ten minutes in a heated oven. Two apples (without seeds, but with a 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 to them 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” from the oven for several minutes and is served already poured with gravy, cut obliquely, with apples laid out around it.

Chinese duck

Such a successful combination of poultry meat and citrus fruits could not be missed by this people. Thanks to a peculiar look at cooking, the Chinese got a very original duck breast in orange sauce. Julia Vysotskaya, by the way, relied on this recipe when preparing the dish, only 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 crushed, poured with half a glass of fresh and stewed for about a quarter of an hour. Next, a spoonful of flour is poured in, after boiling, the gravy is immediately filtered.

Shallow cuts are made on three breasts, they are fried in a dry wok. Next, grated ginger, a pound of green beans and half a glass of soy sprouts are poured into it. The fillet is cut, poured with gravy, after which the duck breast in orange sauce is combined with vegetables and chopped peeled slices of two citrus fruits. After mixing, immediately served - it must be eaten hot.

bigarade sauce

Thanks to him, a very tender and fragrant duck breast in orange sauce is obtained. The recipe, however, requires a fairly large number of components. First, a marinade is made from the juice and zest of a whole orange, a stack of lemon natural juice and the same volume olive oil. From spices, rosemary, pepper and salt are laid in it. The fillet should marinate for an hour. After that, it is dry-fried (due to pickling, the process is very fast) and left to rest for a while.

The sauce is being prepared. Zest (four full spoons) is poured with half a glass of boiling water and filtered 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 a stack of cognac, the same amount of orange juice and half a stack of currant jam are added to it. After ten minutes of stirring, the fragrant gravy is ready for use. The fillet is cut beautifully, poured over with it, and the duck breast in an orange sauce with a very rich aroma becomes a table decoration and the chef's pride.

It's pretty exotic. oriental dish quite recently (we are talking about the middle-end of the last century) it was not publicly available to average citizens. Firstly, oranges were relied only on the biggest holidays, as well as juice from them. So the recipe for duck breast in orange sauce seemed a curiosity to many. It's now sunny fruit can be bought at any nearby supermarket. No, waterfowl, of course, were available - if desired, this bird meat could be "get it". But on New Year with luck, our home cooks preferred to cook the bird with apples in the oven. Today, however, duck breast in orange sauce, although it looks somewhat exotic, is quite a culinary affair that can be put into practice quite easily. Well, let's try today, shall we?

Duck breasts in orange sauce: the easiest recipe

There are several approaches to the preparation of our chosen dish. We will try to consider each of the options in more detail. Here is the first one, the easiest one. For him, we take 2 pieces of duck breast ( duck fillet with skin). We 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 finished chicken broth(you can replace it with turkey if, for example, you have recently boiled this meat), a mixture of peppers and salt - to taste.

Cooking is simple

How to cook duck breasts with oranges without much bother? It all starts with the sauce. For him, we need the juice of four oranges. Squeeze out the juice from the fruit, mix it in a saucepan with broth, adding sugar and a little orange peel(Grate the peel of an orange and put a spoon in a container for cooking). Bring this mixture to a boil, and then reduce the power of the stove, simmer until a thick consistency is obtained for about half an hour on the smallest fire.

Now take the juicy duck breasts, salt and pepper them. The skin on 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 it is not available in your kitchen, then we will successfully replace it with a simple cast iron one). Put it on the stove and heat the pan (oil is not required!). Put the duck breasts in a well-heated pan so that the pieces do not touch each other, skin down. Fry over medium heat until golden brown on each side. The fillet is medium roasted, but if you love well-done meat, then you should cook for five minutes longer. We cut the fillet (the meat should not turn red on the cut) and pour over with a pre-prepared mixture of broth, orange juice, spices. Duck breast in orange sauce is ready - you can serve it to the table! The taste, as Raikin said, is specific!

Duck breasts in orange sauce in the oven

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


And now the sauce!

Melt about half a cup of sugar in a dry frying pan and, as soon as it starts to brown, remove it from heat. Put a spoon into the pan butter, then squeeze the juice of 3-4 oranges there (preferably with a special citrus juicer, so there will be less loss), mix thoroughly. On the smallest fire on the stove, boil the mass until thick. It should stretch, dripping off the spoon, and have a sweetish citrus flavor. Now we put some spices in 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 to the table. Isn't it worthy of any holiday table food?

In a slow cooker

How to cook duck breasts in this miraculous kitchen tool, if, of course, you have one in your arsenal? Yes, it's easier than ever! 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 technology. Moreover, it is very tasty and hearty meal, which will not harm the 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 need all the same 2 fillets with skin, which, in principle, can be removed, but the dish looks spicier with it. Will be needed: 3-4 oranges, 1 multi-cooker glass of water or broth, the same volume of dry white wine, half a glass of soy sauce (try to take natural fermentation, not “dead” canned mix), the same amount of liquid honey, and various spices - those that you are used to using.

Let's start cooking

  1. We put the breasts in a multicooker bowl, slightly oiled (it is advisable to pre-prepare the meat by marinating it with any of the marinades available to you - it is better to take spices, a little sugar, salt, a little fermented soy sauce). Pour them with the rest of the soy sauce and set the device to the "Frying" mode - 10 minutes.
  2. From oranges, using a special citrus juicer (if you don’t have one, you can squeeze it out of the halves of the fruit with your hands), we extract the juice. Also on a grater we rub a little orange zest.
  3. We mix wine, juice and broth, bring to a boil and add honey with spices - cook the mass until thick.
  4. We cut half the finished breasts, outlining portioned pieces and pour in thick sauce.
  5. Install kitchen appliance on the "Baking" mode - 10 minutes.

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

If you are not lucky enough to buy oranges, but you have a bird fillet at your disposal and there is an ardent desire to “credit” it urgently, then you can use ready-made orange juice from a tetrapak. But try to choose products from manufacturers already known to you, who have proven themselves in the market. In addition, the juice must be 100% - no nectar. And another option: pear (preferably with pulp) or mango - it can also turn out great. So feel free to show your culinary fantasy fully.

With tangerines

Duck with tangerines is an old oriental dish that was even served at the imperial table. We will correct the recipe a little, and you will get an excellent modern holiday dish. And it works best in the oven. Fillet with skin must first be soaked in a marinade with spices. Then we fry the duck quickly and on a fairly strong fire (you can even without oil), so that we have formed golden brown from each side. Then put the semi-finished product on a baking sheet and pour over the prepared sauce. We make it from tangerine juice, broth, spices, honey (or sugar), boiling until thick. And put on top tangerine slices and slices of chopped and peeled kiwi. We send this whole structure to the oven at medium heat - for 15-20 minutes. We take out the baking sheet from the oven, lay it out on plates in portions and beautifully pour over the resulting sauce. We serve to the table. Delicious - just lick your fingers! Bon appetit to you all!

very tasty dish from duck breasts. Duck breasts with orange sauce. Cooking recipe - duck breast in a pan.

Fried duck breasts with orange sauce recipe

5 of 1 reviews

Duck breast in orange sauce

duck breast with delicious sauce

Type of dish: Poultry dishes

Cuisine: Russian

Ingredients

Cooking

  1. Rinse the breasts well, pat dry, put skin side up on the table. 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 skillet (no frying oil required) skin side down and cook over medium heat for 8-10 minutes, then flip the breasts over and cook for another 3-5 minutes. Transfer the finished breasts to a sheet of foil and wrap. Then you need to give them a little "rest".
  3. At this time, squeeze the juice from the oranges, pour the fat out of the pan and put it on high heat again. Pour into the pan Orange juice, honey, balsamic vinegar, cinnamon, add some salt and pepper. Heat everything over high heat until the volume is reduced by half. Add butter, stir and remove sauce from heat.
  4. Cut the duck breast obliquely into slices 3-5 cm thick, put on a dish and pour over the sauce.

Enjoy your meal! Duck breast in orange sauce

We are preparing a very tasty dish of duck breasts. Duck breasts with orange sauce. Cooking recipe - duck breast in a pan. Fried duck breasts with orange sauce recipe 5 from 1 reviews Duck breasts in orange sauce Print Duck breasts with tasty sauce Author: Povarenok Dish type: 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. Rinse the breasts well, pat dry and lay skin side up on the table. Make diagonal cuts on the breasts first ...

Duck breasts in orange sauce gourmet dish, which can be served not only as an "ordinary" dinner, but also to please guests with a gentle and original taste with minimum cooking time.

Duck - Domestic bird, which by its own culinary qualities in many ways superior to their "commodities" in the face of chicken or turkey. duck meat has rich taste, and according to the cooking technology, it is in many ways reminiscent of a steak from beef tenderloin, which should ideally be fried to a "medium" state. Another plus of duck is that it cooks pretty quickly, of course, when it’s not about roasting a whole bird in the oven.

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Recipe for duck breasts in orange sauce

Dish: Main course

Time for preparing: 1 hour

Total time: 1 hour

Servings: 5 servings

Ingredients

  • 1 glass of orange juice
  • 5 pieces. duck fillet duck breast fillet with skin
  • ground black pepper
  • 40 g butter
  • 5 g honey
  • salt

Step by step recipe with photo

How to cook duck breasts in orange sauce in a pan

Rinse the duck breasts under water and wrap them in a cloth to soak up excess moisture. Place each breast skin side up on cutting board and, taking a knife, make several long incisions in the skin without touching the meat.

Place the duck skin-side down in a cold skillet, setting the heat to just above medium. There is no need to add oil to the container; in the process of frying, duck will melt quite a bit. a large number of fat, in which it will be fried.

Keep the bird on fire until it is well browned - on average, this will take about 12 minutes. While frying, salt the duck breasts and sprinkle them with ground pepper.

Then turn the duck over to the other side, season with salt and pepper, and let sit for another 12 minutes.

Orange sauce for fried duck breasts

While the bird is cooking, prepare the sweet orange sauce. It is ideal to use freshly squeezed juice for it, but in a pinch, purchased packaged juice is also suitable. Pour it into the pan, setting the maximum temperature, and wait until the liquid boils. Then throw a piece of butter into the juice, put honey and, stirring constantly, evaporate the sauce until it thickens slightly (about 10 minutes).

Cut the prepared duck breasts into slices about a centimeter thick, pour over with orange sweet sauce and serve.

Enjoy your meal!

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