Duck in orange sauce: a selection of the best recipes

What would it be to cook for the holiday as the main hot dish? To be satisfying, beautiful and exotic? And economically enough? You do not have to puzzle a long time. The best solution for a festive table is a duck in orange sauce. The meat of this bird is tender and piquant in taste. A spice and sweet and sour orange sauce will only emphasize the unusualness of this dish. Duck with sauce can be prepared in different ways. In this article we will give a selection of the best recipes. Read, cook and please yourself and your loved ones with this exotic dish.

Duck in orange sauce: a simple recipe

To prepare a delicious and delicate dish, literally melting in your mouth, you should take a carcass of a young bird. In weight, it should be about two kilograms. Gut the bird, if necessary, wash it and rub it with a mixture of salt and black pepper. Separately we prepare marinade. To do this, mix honey, soy sauce and Dijon mustard (three, two and one tablespoon, respectively) with the juice of one large orange. In a plastic bag put the duck, pour the marinade, tie a bag and leave in the refrigerator for at least 12 hours. During this time, we must turn our package several times, so that the duck is soaked in orange sauce. Heat the oven to 220 degrees. We shake the duck from the marinade, put it in a mold and bake for twenty minutes. Reduce fire to 180 degrees. We pour the bird with marinade and excreted fat. We bake for about an hour and twenty minutes. We check the readiness with a spoke.

Another simple recipe

Cut the carcass along in half. We rub with a mixture of red and black peppers and salt. We pour vegetable oil into the goose. Fry the halves of the duck from two sides to a golden hue. We put the goose in a preheated to 180 C oven for half an hour. While the duck is extinguished, we will peel two oranges from the peel, gently remove all the films, cut the flesh into slices. Eight pieces of prunes flood with hot water. One large apple is cleaned and cut into four parts. We take the goose out of the oven. Pour there half a liter of water, put prunes and an apple. We put the plates on the fire and put out the hour under the lid. During this time we make sauce. Finely chop the onion and fry it in butter. Add a glass of white wine and four tablespoons of honey. We express the liquid in which the duck was stewed in orange sauce, to the onion. We boil for about five minutes. Add a glass of cognac and thicken the sauce with flour.

Duck in orange sauce: recipe from Italy

We tie the legs and wings of the carcass so that the edges do not burn in the oven. Rub it with salt and pepper. Fry in the goose bump to crust on a mixture of vegetable and butter. We pour out a glass of cognac. We turn the bird around so that it is soaked with the smell of distillate. Pour an incomplete glass of white wine. Extinguish with a lid for forty minutes. Remove the thin peel from two oranges and lemon. We try not to damage the white citrus shell. From the lemon and one orange squeeze out the juice. Pour it to the duck. The second orange is cut into thin circles. Boil the zest in salted water for five minutes, cut into strips. When the duck in the orange sauce is ready, we pull it out onto the dish. We decorate with citrus slices. Add the juice and zest to the sauce and continue to cook for another quarter of an hour under the lid at minimum heat. The sauce needs to be thickened with starch.

Beijing recipe

A visiting card of Chinese cuisine is a caramelized duck in orange sauce. The recipe suggests first milling meat. We rub it with salt and pepper, grease with honey. Fry on high heat until ruddy caramel crust. We take out the meat and keep it in a warm place before serving. We pour the orange with boiling water and cut the zest. From the pulp we squeeze out the juice. It is mixed with the liquid left from roasting duck, and two tablespoons of orange liqueur. Bring it all to the boil. Pour half a glass of cream. Add the zest, cut into small straws. Boil the sauce until thick. Solim and pepper it to taste. We cut the duck along the fibers into pieces. Separately serve hot sauce.

Christmas dish

The English on Christmas Eve are preparing a goose with apples. And we will have a variation of this dish - a duck in orange sauce. A simple recipe, but what an excellent result! The carcass is gutted, my and carefully dry it with a towel. Pour in a bowl of 30 g of olive oil and juice of one orange. Season with salt, pepper (black and red), seasonings for poultry. Squeeze out three fourth of the head of garlic. The carcass will be left to marinate in this mixture. Prepare the filling. Duck offal and two sour apples (without skin and seminal boxes) cut into cubes. The remaining garlic is crushed. We add six pieces of dried apricots. Sprinkle with lemon juice. Season with pepper, give a pinch of marjoram and basil. Pour this stuffing duck as tightly as possible. We sew up the belly, tie up the paws and wings. Leave for an hour at room temperature. On a sheet of foil we put orange circles. They are a duck. We cover with mugs of orange. We wrap the foil and send the bundle to the oven. A duck with apples in orange sauce is baked one hour under aluminum and another 30 minutes without it.

Secrets of cooking

Do not mess with the duck if you're going to bake it in the oven. It is better to buy a carcass in a supermarket - it will come out more tenderly. A duck in an orange sauce in the oven will come out smoother if you add a little alcohol in the marinade - wine, cognac or brandy. Glutamate sodium, contained in some condiments, may adversely affect the taste of this dish. The legs and wings of the bird before baking in the oven must be tied so that they fit snugly to the body, otherwise they will become very dry and burn.