Duck breasts with oranges in the oven. Duck breasts with oranges. Duck breasts in orange sauce in the oven

Calories: Not specified
Cooking time: 40 min

Cooking duck breasts is actually not a complicated process. Don't 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 cooking duck breasts with oranges, and my recipe with photos will help you with this. This dish can be eaten separately. You can make salads based on the 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 photos 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 salt and ground black pepper on both sides. The salt will help draw the water out of the fat.




Place the duck breasts, skin side down, in a cold non-stick frying pan. It sounds strange, but if you put a duck in a cold frying pan, then when heated, the fat from the duck will gradually melt out, which will help to form a crispy crust on the breast. If you send the breasts to a hot pan, this will supposedly seal them, leaving the fat inside the skin (to a greater extent). Cook the duck skin-on over high heat 90 percent of the time, about 3 to 4 minutes. For me, the benchmark for flipping a breast is a golden brown crust.




Turn the breasts over to the other side and cook for another 1 minute, no more.






Place the breasts in the pre-prepared deco and on top you can add orange slices and sprinkle with a pinch of sugar. Place the breasts in a hot oven for 5-7 minutes. Do not overcook the breasts in the oven so that the meat does not turn out dry. Pour the remaining duck fat into a jar and store it in the refrigerator after cooling. This fat can be added to potato dishes.




Remove the breasts from the oven and let them cool, preferably cover with foil or parchment to distribute all the juices throughout the meat.




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






Arrange the duck breasts beautifully on a plate with orange slices. Place arugula or other salad next to the duck and pour over balsamic sauce.




Best regards, Elbi.
Here's how to cook it

As you can see, the ingredient set does not contain any hard-to-find ingredients. Duck breasts can be taken without skin, but it is better not to remove it, since it is during frying and baking that it gives the breast juiciness and allows it not to be dry.

The method for preparing duck breasts with oranges according to this recipe is quite simple and accessible to everyone.

How to cook? This is important to know

Duck breasts need to be prepared before cooking. To do this, rinse them well under running cold water, carefully clean them of films, veins, and excess fat. If there is a lot of skin, then you can also trim it, but it is better to leave at least a little. It is also important to ensure that the skin is well cleaned and that there are no remnants of feathers or other unnecessary elements left on it.

Next, the breasts need to be beaten a little, but not with a chop hammer, but with another blunt object. The back of a knife or a hard spatula is suitable for this. This will soften the breast a little and make it more pliable when cooked.

Prepare the marinade. To do this, squeeze orange juice into a suitable container, add salt, rosemary, pepper, garlic, and a little orange zest. Mix everything well and place the duck breasts in the marinade. They need to be doused with marinade so that the entire surface of the meat is in the marinade. Leave it like this for an hour.

After this time, heat the frying pan and pour a little vegetable oil into it. It is worth noting that it is better to use sunflower oil here; olive oil is not very suitable. Place the breast on a hot frying pan and fry until golden brown.

Now our duck needs to be transferred to a baking sheet lined with foil. Place peeled orange slices on top of the duck and add a few sprigs of rosemary. Next you need to pour in orange juice or marinade juice. Water generously; during baking, they will absorb this marinade well and become covered with a shiny golden crust.

Preheat the oven to 200 degrees. You need to bake the breast for a period of time from 10 to 30 minutes, depending on what degree of roasting you want to achieve. In any case, even if you bake the duck breast until done, it will be tender, juicy and you will never dry it out. Place the pan in the oven while you prepare the sauce.

Prepare the sauce. To do this, you need to pour the oil in which the duck was fried into a saucepan. The main thing is that the oil is not burnt, then the taste of the sauce will be very pleasant and delicate. Throw in a few more peeled orange slices and evaporate this liquid a little. Then pour the prepared red wine into the saucepan and evaporate as well. By the way, the juice from the marinade works well in the sauce; you can also add it to the saucepan.

When the alcohol has evaporated, add 50 g to the sauce. butter and one tablespoon of honey. Cook a little longer over low heat and stir well. The sauce will be very aromatic and will go perfectly with the duck, which, by the way, is probably already ready.

You can check the readiness of the duck by cutting it a little with a knife and seeing what color the duck is. As mentioned above, you can cook the duck until the meat is whitened, it will still remain juicy, so here, in principle, everything depends on you. Remove the cooked meat and cool slightly. Cut into thin slices and place on a plate. Pour over the prepared sauce, garnish to taste and serve! Bon appetit.

This duck breast with oranges is easy and simple to prepare, and the result of the recipe will definitely please you. This dish perfectly combines the taste of the meat itself with a sweet and aromatic sauce. Due to the marinade, the meat will be saturated with the aroma of citrus fruits and will begin to play with new flavor notes. In general, there are many variations in the preparation of such a dish. For example, you can use a recipe for duck breast with orange syrup, which will have a more pronounced sweetness.

It is also worth noting that duck breasts with oranges in the oven are not only a simple, but also healthy recipe. It combines products that have a positive effect on the condition of the human body and health in general. For example, the duck breast itself contains a very large amount of vitamin E, A, as well as group B and microelements such as iron, potassium and magnesium. There are actually much more of them, so the beneficial properties of duck meat are difficult to overestimate. It has a positive effect on the functioning of the nervous system, fights depression and insomnia. In addition, it can improve the functioning of the gastrointestinal tract only if it is cooked correctly, because the meat is quite fatty.

This duck breast in the oven is a recipe with orange, which means we can’t help but talk about the beneficial properties of this fruit. Oranges are very aromatic and everyone’s favorite citrus fruit; they contain a lot of vitamin C, so it successfully fights colds and supports the immune system. That is why in all films you can see how oranges are brought to the hospital to the sick. It is already an established opinion that this citrus fruit really helps.

So such a wonderful dish will not only delight you with its wonderful taste, but will also saturate your body with vitamins. You can cook it for lunch, then you can recharge your energy for the whole day and get a pleasant feeling of fullness. You can also prepare it for a hearty romantic dinner; your significant other will definitely not refuse this dish and will be very grateful to you! So feel free to take note of this recipe and surprise your family!

Duck breasts in orange sauce is an exquisite dish that can be served not only as an “ordinary” dinner, but also delight guests with a delicate and original taste, spending a minimum of time on cooking.

Duck is a poultry that, in its culinary qualities, is in many ways superior to its “commodities” such as chicken or turkey. Duck meat has a rich taste, and its cooking technology is very similar to beef sirloin steak, which should ideally be fried until medium-medium. Another advantage of duck is that it cooks quite quickly, of course, when we are not talking about roasting the whole bird in the oven.

Recipe for duck breasts in orange sauce

Dish: Main course

Cooking time: 1 hour

Total time: 1 hour

Servings: 5 servings

Ingredients

• 1 glass 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 photos

How to cook duck breasts in orange sauce in a frying pan

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

Place the duck skin side down in a cold frying pan, setting the heat to just above medium. There is no need to add oil to the container; during the frying process, a fairly large amount of fat will melt out of the duck, in which it will be fried.

Keep the bird on the 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 leave for another 12 minutes.

Orange sauce for roasted duck breasts

While the bird is cooking, prepare the sweet orange sauce. It is ideal to use freshly squeezed juice, but in a pinch, store-bought bagged juice will do. Pour it into the frying pan, setting the temperature to maximum, and wait until the liquid boils. Then throw a piece of butter into the juice, add honey and, stirring constantly, evaporate the sauce until slightly thickened (about 10 minutes).

Cut the finished duck breasts into pieces about a centimeter thick, pour over the sweet orange sauce and serve.

Bon appetit!

Duck breast and orange sauce unusual combination. We are used to duck being cooked in apples, but duck in oranges reveals a new taste and aroma of this delicious dish. I cooked it for the first time and it turned out exactly the way I wanted it the first time. The recipe is very simple, anyone can do it if you follow the sequence. You can experiment, but first it’s better to cook according to an already proven recipe.

Ingredients:

Duck breast – 2 pieces

Oranges - 1-3 pcs.

Soy sauce – 50 gr

Olive oil - 1 tbsp.

Butter - 50 g

Chicken broth - 1 cube

sugar - 1 tsp.

jam - 1 - 2 tsp

Cooking duck breast

There are different types of duck breast - fillet without skin and bones, breast without skin on the bone and fillet with skin. You can prepare all three options according to one recipe, with minor amendments. I had duck breast on the bone without skin. I’ll tell you first how to prepare it, and then I’ll give recommendations on other options.

We wash the duck meat, let the water drain and pour in soy sauce so that the sauce is evenly distributed over the meat. Coat the top with olive oil and leave to marinate for two hours or overnight in the refrigerator.

Remove the marinated breast and dry it so that there are no splashes during frying. Pour a spoonful of olive oil into a heated thick-walled frying pan and place the breast on it, meat side down, to form a crust. This will take about five minutes.

Next, transfer to a heat-resistant form or dish for a crispy crust - I have one for grilling in the microwave. Place in a preheated oven or microwave on grill mode and bake for about twenty-five to thirty minutes. If fat or juice comes out, you can pour it over the meat to make it juicier.

Orange sauce

For the sauce, squeeze the juice from the oranges. In a frying pan, melt the butter with the addition of sugar until the sugar melts - over very low heat. Then add orange juice and a little chicken broth. Let it simmer, add the zest of one orange, chopped as you like. I cut it into strips.

Let it simmer a little more. When the sauce starts to thicken, add jam, I used sea buckthorn jam, orange or tangerine would work well. Jam will give the sauce the desired consistency. At the end you need to add a little butter again.

We leave the finished duck breast (we check readiness by piercing the meat in the thickest place - if the juice is light and clear, then the meat is ready) for ten minutes in the oven so that it finishes cooking.

We cut the meat from the bone, cut the breast across the grain at an obtuse angle to get beautiful pieces. Serve on a plate with fresh oranges, pour over the sauce with zest and serve. Duck breast in orange sauce is good both hot and cold. For a cold dish, it is better to heat the sauce before serving, it will be tastier and more beautiful.

P.S. If you bought duck breast with skin, you can cut the skin into diamond shapes without touching the meat. This way the fat will melt out of it better. For breast with skin, pour much less oil into the pan, just enough to lubricate the surface. Fry first on the skin side until golden brown, then turn over and fry again until golden brown. Then everything is the same as in the recipe.

Fry the skinless and boneless fillet on both sides and transfer to the oven or grill.

Can cook duck breast completely in a frying pan, but it turns out much tastier in the oven.

Bon appetit!

This rather exotic oriental dish until recently (we are talking about the mid-to-late last century) was not generally available to average citizens. Firstly, oranges were only available on the biggest holidays, as was the juice from them. So the recipe for duck breast in orange sauce seemed strange to many. This sunny fruit can now be bought at any nearby supermarket. No, waterfowl, of course, were available - if desired, this bird meat could be “obtained”. But on New Year's, if we were lucky, our home cooks preferred to cook poultry with apples in the oven. However, today duck breast in orange sauce, although it looks somewhat exotic, is quite a culinary endeavor that can be brought to life quite easily. Well, shall we try it today?

Duck breasts in orange sauce: the simplest recipe

There are several approaches to preparing the dish we have chosen. Let's try to consider each of the options in more detail. Here is the first of them, the simplest. For it we take 2 pieces of duck breasts (duck fillet with skin). We will 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 ready-made chicken broth (can be replaced with turkey if, for example, you recently boiled this meat) , a mixture of peppers and salt - to taste.

Simple cooking

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

Now let's take juicy duck breasts, salt and pepper them. The skin of 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 you don’t have it in your kitchen, we can successfully replace it with a simple cast iron one). Place on the stove and heat the frying pan (no oil required!). Place the duck breasts in a well-heated frying pan so that the pieces do not touch each other, skin side down. Fry over medium heat until golden brown on each side. The fillet turns out to be medium roasted, but if you love well-done meat, then you should cook it longer by five minutes. Cut the fillet (the meat should not turn red when cut) and pour over a pre-prepared mixture of broth, orange juice, and spices. Duck breast in orange sauce is ready - you can serve it! The taste, as Raikin said, is specific!

Duck breasts in orange sauce in the oven

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

And now - the sauce!

Melt about half a glass of sugar in a dry frying pan and, as soon as it starts to brown, remove it from the heat. Add a spoonful of butter into the frying pan, then squeeze out the juice of 3-4 oranges (preferably using a special citrus juicer, this will reduce losses), mix thoroughly. On the stove over low heat, simmer the mixture until thick. It should stretch, flow off the spoon and have a sweetish citrus flavor. Now add some spices to 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 it to the table. Isn't it a dish worthy of any holiday table?

In a slow cooker

How to cook duck breasts in this miraculous kitchen appliance, if, of course, you have one in your arsenal? It couldn't be easier! After all, the multicooker itself will control the preparation of the dish; you just need to choose the right mode - the rest, as they say, is a matter of technology. In addition, this is a very tasty and satisfying dish that will not harm your 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 will need the same 2 fillets with skin, which, in principle, can be removed, but with it the dish looks more piquant. You will need: 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 use natural fermentation and not a “dead” canned mixture), the same amount of liquid honey, and various spices - those that you are used to using.

Let's start cooking

1. Place the breasts in a multicooker bowl, lightly coated with oil (it is advisable to pre-prepare the meat by marinating it using any of the marinades available to you - it is better to take spices, a little sugar, salt, a little fermented soy sauce). Pour the rest of the soy sauce over them and set the device to the “Frying” mode for 10 minutes.
2. Using a special citrus juicer (if you don’t have one, you can squeeze the fruit halves with your hands) extract the juice from the oranges. We also grate a little orange zest.
3. Mix wine, juice and broth, bring to a boil and add honey and spices - cook the mixture until thick.
4. Cut the half-finished breasts, marking portions, and pour in thick sauce.
5. Set the kitchen appliance to the “Baking” mode - 10 minutes.

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

If you are unlucky enough to buy oranges, but have poultry fillets at your disposal and have a burning desire to urgently “consume” them, then you can use ready-made orange juice from a tetra pack. But try to choose products from manufacturers that are already known to you and have proven themselves in the market. In addition, the juice must be one hundred percent - no nectar. And another option: pear (preferably with pulp) or mango - it can also work out great. So, feel free to express your culinary imagination to the fullest.

With tangerines

Duck with tangerines is an ancient oriental dish that was even served at the imperial table. We’ll adjust the recipe a little, and you’ll get an excellent modern holiday dish. And it comes out best in the oven. The fillet with skin must first be soaked in a marinade with spices. Then fry the duck quickly and over fairly high heat (you can even do it without oil) so that we get a golden brown crust on each side. Then place the semi-finished product on a baking sheet and pour over the pre-prepared sauce. We make it from tangerine juice, broth, spices, honey (or sugar), boiling until thick. And on top we put tangerine slices and slices of chopped and peeled kiwi. Place this entire structure in the oven on medium heat for 15-20 minutes. Remove the baking sheet from the oven, place it on plates in portions and pour the resulting sauce over it nicely. Serve to the table. Delicious - just lick your fingers! Bon appetit to you all!