Best 3 Easy Orange Duck Recipes
If you're looking for a recipe that provides the ultimate combination of flavors, easy orange duck is an excellent choice. This classic dish combines sweet, tangy, and savory elements to create a truly memorable meal. Duck meat is renowned for its rich and succulent texture, and when paired with a homemade orange sauce, it elevates the dish to a whole new level. The aromatic orange sauce, made with fresh citrus, ginger, and spices, perfectly complements the duck's natural flavors, creating a symphony of taste in every bite.
Check out the recipes below so you can choose the best recipe for yourself!
EASY ORANGE DUCK
We do a lot of wild game hunting, and it's hard sometimes to get the gaminess out. This is a quick and easy recipe. I cook duck like red meat, so if you like eating your red meat well done, cook it a little longer.
Provided by crazeedready
Categories World Cuisine Recipes European French
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an oven to 475 degrees F (245 degrees C). Grease a 1 1/2 quart glass baking dish with a lid.
- Spread about 1/4 cup of marmalade in the bottom of the prepared baking dish. Set the duck breasts in the dish on the marmalade. Poke holes all over the breasts with a fork, and spread a layer of marmalade (about 1 tablespoon for each) over the duck breasts. Sprinkle the garlic over the top of the duck meat. Spread the onion and orange slices around the duck breasts in the dish.
- Cover the dish, and bake in the preheated oven until the duck breasts measure 100 degrees F (38 degrees C) when measured with an instant-read meat thermometer, about 15 minutes. Remove the lid, spread about 1 more tablespoon of marmalade over each breast, and return to the oven, uncovered. Bake until the meat is medium rare (145 degrees F (63 degrees C).
Nutrition Facts : Calories 227.2 calories, Carbohydrate 60.6 g, Fat 0.1 g, Fiber 1.5 g, Protein 0.8 g, Sodium 48 mg, Sugar 53.4 g
EASY ORANGE GLAZE DUCK
My husband told me his grandmother made something similar to this, so I made up a recipe and it turned out delicious! Now it is a favorite at holiday meals and whenever we can find ducks. Makes enough for 1 or 2 ducks. If you want, marinate the duck the night before in the mixture. It makes it a little more tender.
Provided by MomofFourPickyEaters
Categories Meat and Poultry Recipes Game Meats Duck
Time 2h40m
Yield 4
Number Of Ingredients 7
Steps:
- Pour the orange soda, orange juice concentrate, barbecue sauce, brown sugar, and teriyaki sauce into a bowl, and stir to combine and dissolve the sugar.
- Preheat oven to 350 degrees F (175 degrees C). Remove any excess pieces of fat from inside the duckling, place the duck into a roasting pan, and prick the skin all over with a fork to allow the fat to drain off while roasting.
- Brush the duckling with the orange mixture. Place the mushrooms into the cavity of the duck, and spoon in some of the orange sauce.
- Roast the duck in the preheated oven, brushing it every 20 to 30 minutes with the orange sauce, until a meat thermometer inserted into a thick part of a thigh reads 165 degrees F (75 degrees C), about 2 1/2 hours.
Nutrition Facts : Calories 946.6 calories, Carbohydrate 73.7 g, Cholesterol 161.3 mg, Fat 54.6 g, Fiber 1.2 g, Protein 39.8 g, SaturatedFat 18.6 g, Sodium 1822.7 mg, Sugar 56.8 g
CANARD A L'ORANGE SUPER FACILE (SUPER EASY DUCK A L'ORANGE)
The delicious flavor combination of duck and orange are brought together in this dish. Duck legs are cooked until meltingly tender in a zesty orange sauce. Enjoy with freshly cooked rice.
Provided by stella
Categories World Cuisine Recipes European French
Time 1h18m
Yield 6
Number Of Ingredients 7
Steps:
- Season duck legs with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add duck legs; cook until skin starts to brown, about 4 minutes per side. Transfer to a large plate.
- Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in cornstarch until dissolved. Return duck legs to the skillet. Pour in orange juice and water. Simmer, covered, until duck legs are very tender, about 40 minutes.
- Uncover skillet and simmer until sauce thickens, about 10 minutes. Pour sauce into a bowl and stir in zest of 1 orange.
- Place duck legs on serving plates. Spoon sauce on top. Garnish with remaining orange zest.
Nutrition Facts : Calories 117.1 calories, Carbohydrate 5 g, Cholesterol 33.1 mg, Fat 6.4 g, Fiber 0.9 g, Protein 9.7 g, SaturatedFat 1.1 g, Sodium 62 mg, Sugar 2.5 g
Tips for Making the Perfect Orange Juice:
- Select ripe and juicy oranges: Choose oranges that are heavy for their size and have a smooth, blemish-free skin. Brighter oranges usually indicate a sweeter and juicier fruit.
- Roll the oranges before juicing: Rolling the oranges on a hard surface for a few seconds helps loosen the pulp and makes it easier to extract the juice.
- Use a sharp knife to cut the oranges: A sharp knife will make it easier to cut through the peel and avoid tearing the flesh of the orange.
- Remove the seeds from the orange before juicing: Seeds can add a bitter taste to the juice, so it's best to remove them before juicing.
- Use a citrus juicer: A citrus juicer is the most efficient way to extract juice from oranges. Make sure to follow the manufacturer's instructions for operating the juicer.
- Strain the juice: Straining the juice will remove any remaining pulp or seeds.
- Serve the juice fresh: Freshly squeezed orange juice is best enjoyed immediately after it's made. However, you can store it in the refrigerator for up to 3 days.
Conclusion:
Orange juice is a delicious and refreshing beverage that's packed with vitamins and nutrients. It's a great way to start your day or enjoy as a snack. With the right techniques and ingredients, you can easily make delicious orange juice at home. Experiment with different orange varieties and adjust the sweetness and tartness to your liking. Whether you prefer it pulpy or smooth, freshly squeezed orange juice is a healthy and flavorful addition to any diet.
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