Get Roast Duck Breast With Dried Cherries and Port Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. 2 hours basting the duck regularly. Cranberry Orange Port Wine Sauce. Add the cornflour, mixed with a little water, to thicken the sauce, if you prefer. 1 duck, approx 2.1 kg; 1 tsp salt; 150ml port; 150ml stock; 2 tbsps Seville orange marmalade; 2 tsp cornflour, ready-mixed with 2 tsp cold water; 1 orange, peeled and segmented; 1 pinch freshly ground black pepper; Total time required 2 hrs. Or, try shopping on our smartphone and tablet app. While the duck is roasting, make the Port wine sauce. Preheat oven to 210˚C/Gas 7. Increase heat to medium high and add the Stock up on your favourites with this month’s Top Offers. Snuggle up, hunker down, and have yourself a big night in. A4 Glaze: In bowl, combine orange juice, liqueur, vinegar and sugar. Pour the port into a sauce pan, heat until the liquid is reduced by half (this will take 10 - 15 minutes). | Heat oven to 220C/200C fan/gas 7. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add to the sauce. Serve with your cooked duck, garnish with orange segments. Add the shallots and cook until soft, about … And watch videos demonstrating recipe prep and cooking techniques. 1/4 teaspoon sugar. Mix everything well until you have a smooth sauce. Leave the rotisserie door open while rotating. Sauces can really change up a recipe. Once excess fat has been spooned off from pan and accumulated juices from duck have been poured in, add water to pan. For the port and orange gravy 2 tbsp plain flour 60ml red wine vinegar 2 tbsp brown sugar 1 orange, juice and grated zest 500ml of fresh chicken stock 100ml port Leave the rotisserie door open while rotating. Put the duck onto a plate, cover with foil and rest for 30 minutes. https://www.thespruceeats.com/duck-a-lorange-recipe-1375542 https://thehappyfoodie.co.uk/recipes/slow-roast-duck-with-port-and-cherry-sauce Balance sweetness by adding lemon juice. Remove from the pan and leave to rest in a warm place while you make the sauce. Cut duck breasts crosswise into thin slices. Place the oranges, pineapple juice, chilli and sugar in a pan. Continue shopping if you're happy, or find out how to, 2 tsp cornflour, ready-mixed with 2 tsp cold water. Place duck quarters in a roasting dish and season with salt and pepper and lots of fresh thyme. Printable version Duck A L'Orange is one of the best known and loved dishes of French classic cuisine. Cook for remaining calculated time until juices run clear. 1/2 teaspoon kosher salt. For something a little different, this festive dish is rich with seasonal citrus flavour. Set aside. While duck is cooking, prepare Cranberry Orange Port Wine Sauce . … Northfork Bison Distributions Inc. Sign up to our newsletter and get $10 off your first order, Grill up a Mother’s Day Feast With Prepared Bison and Elk Burgers, 4 Duck Breasts approximately 250 g (8 oz) each. Remove from heat. Duck a l'orange combines roast duck in a sweet and sour citrus sauce. Pour in the port, stirring to deglaze, and let bubble for a minute. Remove the duck and allow to cool. Wild Vegan Mushroom Sauce My Well Seasoned Life. Bring to the boil and simmer for 20 minutes or until reduced by about half. Duck legs have their own unique taste, they are rich, tender and have an intense, succulent flavor that pairs well with our zesty orange sauce. While the duck is roasting, make the Port wine sauce. Duck. product request, © 2021 All rights reserved. The sauce is prepared with fresh squeezed orange juice, white wine vinegar, garlic, honey, a pinch of red pepper … Reduce by half, remove from heat and reserve. Index card, Recipe published with permission from OcadoLife magazine, If we don't stock what you are looking for, try sending us a garlic, olive oil, crimini mushrooms, port, asparagus, flour and 6 more. Stir in butter and seasoning and simmer for a further 5 to 10 minutes Blend in the cornflour mixed with cold water and stir until sauce thickens. Finally, remove the bowl from the microwave and add the butter and port wine. Roast the duck for 1 to 1 1/2 hours until golden brown and crispy. Allow duck to rest by switching Rotisserie to NO HEAT ROTATION for 10-15 minutes before carving. For security, you need to update your browser before shopping with us. Add stock, orange juice, port and jam to a medium sized pan. Pat the ducks dry with paper towel. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Or add to a simple meal for a zestful change of pace. Use a sauce when attempting new dishes because it adds to the new flavors and stops people from concentrating on a single new taste. Use a sauce when attempting new dishes because it adds to the new flavors and stops people from concentrating on a single new taste. Add orange zest and orange juice and cover with tin foil shiny side down. Lightly salt the breast and serve immediately. To prepare sauce, combine port, sugar, and vinegar in a saucepan. Marinade for 45-60 minutes. Great with lamb! To prepare sauce, combine port, sugar, and vinegar in a saucepan. Carve the duck and serve with the hot sauce. Heat an ovenproof skillet over medium-high heat and sear the breasts for 2-3 minutes, skin side down, turn over and sear another 2 minutes. port wine, Heinz Ketchup, vinegar, sauce, Lea & Perrins Worcestershire Sauce and 8 more Cranberry Sauce with Orange and Port A Pot of Tea And A Biscuit Orange, ruby port, fresh cranberries, sugar While duck is cooking, prepare Cranberry Orange Port Wine Sauce . Add any juices from duck, strained orange juice and salt and pepper to taste. Drizzle with sauce and sprinkle with parsley, if desired. Ingredients. Bring to a boil and cook the sauce for 5-8 minutes, or until the sauce is thick and can coat a spoon. | The Best Duck Port Sauce Recipes on Yummly | Cranberry Port Sauce, Cranberry Port Sauce, Cranberry, ... Orange, maple syrup, port, cranberry sauce, chopped fresh thyme. Orange, … Sprinkle Score the duck breast in a checkerboard pattern making sure not to cut the flesh. Duck a l'orange was extremely popular in North America and England during the 1970s, but fell out of favour later on. 2 5-to 6-ounce duck breast halves or one 12-to 16-ounce duck breast half; 2 tablespoons (1/4 stick) chilled butter, divided; 1/4 cup finely chopped shallot (about 1 large) Once you've made your list, we can use it to find all the items that you want. Lightly salt the breast and serve immediately. Pour the port into a sauce pan, heat until the liquid is reduced by half (this will take 10 - 15 minutes). 3 mallard (wild duck) Salt and freshly ground black pepper Juice of 1 large orange 300ml (½ pint) game or chicken stock 5tbsp port 4tbsp orange marmalade A little tomato ketchup 2tsp cornflour, optional Roast potatoes, carrots, parsnips and Savoy cabbage, to serve 2 5-to 6-ounce duck breast halves or one 12-to 16-ounce duck breast half; 2 tablespoons (1/4 stick) chilled butter, divided; 1/4 cup finely chopped shallot (about 1 large) Salt to taste and add the duck stock, the marmalade and the maple syrup. Or add to a simple meal for a zestful change of pace. Prick skin all over without piercing the flesh, then rub all over with the salt, season with pepper, and place on a rack over a roasting tin. Place in oven at 180°C for 30 minutes and then turn down the heat to 150°C and slow roast for approx. Pour juices from the cavity into the tin and remove the bird. Whisk to combine and boil vigorously to reduce and thicken. Add half-and-half and butter; stir until butter melts. Simply type in an item and hit the “Enter” button after each one. Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin gets crispy. Remove the breasts from the dish and set aside on paper towels. Add a couple of dashes of chipotle powder. Remove pan from the oven and place the breasts on a plate, tenting them loosely with a sheet of aluminum foil. bay leaf, chicken broth, shallots, butter, port wine, dried thyme leaves and 2 more. Serve with mashed maple flavoured potatoes and carrots and some mixed vegetables. Ingredients: 2 large oranges to yield about ½ cup of juice; ¼ cup port wine; ¼ cup sugar; 2 cups cranberries water, orange, caster sugar, port, cranberries, ground cinnamon. low salt chicken broth, butter, shallot, duck breast halves, cherries and 2 more. Drizzle the orange and port sauce on four plates. Slice the breasts diagonally, and place over sauce. Gradually add the 1 cup of orange juice, then the currant jelly and bring to a boil. Set aside. https://www.thespruceeats.com/duck-a-lorange-recipe-1375542 Put the cranberries in a large, heavy-bottomed pan with the caster sugar, water, For the sauce, pour off excess fat from the frying pan and place over a high heat. Cranberry Orange Port Wine Sauce. Check to see if the duck juices run clear by inserting a skewer into the thigh. Remove the duck and allow to cool. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. In a saucepan over medium heat, place the Port… https://www.jamesmartinchef.co.uk/recipes/duck-confit-orange-sauce Monday - Friday 9:00am - 4:00pm, Preparation: 25 minutes     Cooking: 30 minutes     Marinating time: 12 hours. Cook until the sauce is nicely thickened, then add the orange segments. Segment the other peeled orange and chop finely. Pour off the duck fat into a heatproof bowl, and add the port and chicken stock to the roasting tin, scraping off any sticky bits. Add a quick port cherry sauce spiced up with some ginger and saute the broccolini right in the pan with the duck fat and you have a simple, no fuss date night dinner which won’t have you … Add half-and-half and butter; stir until butter melts. A special duck sauce made with cranberries, orange and port wine. Copyright © 2021 All Rights Reserved. Why not use our award-winning tablet and smartphone app? In a bowl, mix the soya sauce with the honey, port, orange juice, sesame oil, Chinese Five-Spice, vinegar, garlic, ginger, thyme, and food colouring. Discard the excess fat from pan and deglaze with the remaining marinade, scraping the bottom of the pan with a wooden spatula. In a saucepan over medium heat, place the Port… Serve the sauce with the roast duck. While the name is French, the dish itself has been served for hundreds of years in both France and Italy. We regularly develop our site to make it simpler and better. Rub inside cavities with 1/2 tsp (2 mL) each of the salt and pepper. Calculate cooking time – 20 mins per 500g plus an extra 20 mins. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup (about 10 minutes). Scrape the roasting tin juices into a frying pan and add the orange juice, stock, port, marmalade and a good squeeze of ketchup, and boil to reduce until fairly thick. Drizzle the orange and port sauce on four plates. Simmer for 5 minutes until the mixture thickens. orange, orange, duck, kosher salt, corn starch, freshly ground black pepper and 7 … Ingredients. Please enable JavaScript in your browser to make sure you can always use our site. Stir in the corn flour. For the Duck Breasts: • 1/2 cup olive oil • 2 tablespoons balsamic vinegar • 1 tablespoon Dijon mustard • 1 tablespoon honey • 1 teaspoon minced fresh thyme • 1 teaspoon minced fresh sage • 4 boneless, skinless duck breast halves • Salt and pepper For the Orange-Cherry Sauce: • 1/2 cup dried cherries • 1/2 cup orange marmalade Learn how to make barbecue sauce, orange sauce and mushroom sauce for a new twist to any recipe. Stir in butter and seasoning and simmer for a further 5 to 10 minutes Blend in the cornflour mixed with cold water and stir until sauce thickens. We use cookies to give you the best experience with Ocado. To serve, carve each duck breast on … Drain all of fat from the pan and place over medium heat. Pat duck dry with kitchen towel and leave at room temperature for 30 mins. Season the breast generously on both sides, with Chinese five-spice blend and 4 pepper blend. Email … In a medium sauce pan, combine the port, raspberry jam, and balsamic vinegar with the orange slices which were under the duck. https://www.epicurious.com/recipes/food/views/duck-a-lorange-233535 2 duck breasts*. 350ml of port; 2 teaspoons of white sugar; 1 punnet of blackberries; 400ml of chicken stock or water; 1 tablespoon of balsamic vinegar; 50g butter; 1 teaspoon of corn flour (mixed with a little water to form a paste) 1 star anise; Method. Drain all of fat from the pan and place over medium heat. Deglaze the tin with the port over a gentle heat, then stir in the stock and marmalade, followed by the cornflour mix. A5 Quarter oranges and squeeze juice into duck cavities; add orange quarters and bay … Stir through the clementine juice, season and strain. Set aside. Score the skin of the duck breasts using a sharp knife: make diagonal cuts through the skin and fat … Method. Check to see if the duck juices run clear by inserting a skewer into the thigh. When the flour is well mixed in with the broth, the next step is to put the mixture in the microwave … Pour into a pan and cook on the hob until reduced slightly. Place the pan in the oven and cook approximately 7-8 minutes (medium-rare). Bring to the boil and reduce by a third. Seared duck breast is a meal which is quick enough for weeknight dinner and special enough for a romantic dinner! CUSTOMER SERVICE 1-888-422-0623 Pour any juices from the rested duck into the sauce and stir in the orange zest. And voila! For sauce: deglaze the duck pan with port, chicken stock and redcurrant jelly. https://www.yummly.co.uk/recipes/duck-breast-with-orange-sauce Salt to taste and add the duck stock, the marmalade and the maple syrup. Cranberry, Port and Orange Sauce The Happy Foodie. 1/2 teaspoon fresh ground pepper. Finding products with a list is really easy. British Duck Legs (76%), Port and Orange Sauce (22%), Cracked Black Pepper, Sea Salt, Port and Orange Sauce contains Water, Onions, Chicken Stock (Water, Chicken Bones, Onions, Carrots, Leeks, Parsley, Garlic, White Peppercorns, Bay Leaves), Ruby Port (contains Sulphites), Duck Stock (Water, Duck Bones, Carrots, Onions, Tomato Purée, Dried Oregano, Dried Thyme, Ground Black Pepper, Bay Leaves, Garlic), … Season with salt and pepper, bring to the boil and simmer for a few minutes. https://www.yummly.co.uk/recipes/duck-breast-with-orange-sauce Duck A L'Orange is one of the best known and loved dishes of French classic cuisine. 350ml of port; 2 teaspoons of white sugar; 1 punnet of blackberries; 400ml of chicken stock or water; 1 tablespoon of balsamic vinegar; 50g butter; 1 teaspoon of corn flour (mixed with a little water to form a paste) 1 star anise; Method. https://www.epicurious.com/recipes/food/views/duck-a-lorange-233535 Ocado Retail Limited. Preparation time: 20 mins; Cooking time: 1 … Bring to the boil and simmer for 20 minutes or until reduced by about half. Cranberry Sauce with Orange and Port Tin and Thyme. Add the strained duck sauce and simmer over moderate heat to reduce slightly, 8 minutes. Set on 2 burners over medium-high heat, and cook, scraping brown bits with a wooden spoon until all bits are scraped up. Mix in the parsley. Cook for 20 mins then reduce heat to 180˚C/Gas 4. Great with lamb! Cover and refrigerate 12 hours. Add stock, orange juice, port and jam to a medium sized pan. Place breasts, skin side up, in a dish just large enough to contain them, then pour in the orange juice and port. https://www.nigella.com/recipes/roast-duck-with-orange-soy-and-ginger Reduce by half, remove from heat and reserve. Place the orange slices in the bottom of a roasting pan, then lay the ducks on top of the oranges. Slice the breasts diagonally, and place over sauce. Slice the duck breasts crossways, then serve with the celeriac purée and sauce, with steamed cavolo nero (see Know-how) or savoy cabbage. Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Reduce by two thirds. British Duck Legs (76%), Port and Orange Sauce (22%), Cracked Black Pepper, Sea Salt, Port and Orange Sauce contains Water, Onions, Chicken Stock (Water, Chicken Bones, Onions, Carrots, Leeks, Parsley, Garlic, White Peppercorns, Bay Leaves), Ruby Port (contains Sulphites), Duck Stock (Water, Duck Bones, Carrots, Onions, Tomato Purée, Dried Oregano, Dried Thyme, Ground Black Pepper, Bay Leaves, Garlic), … Tip the turkey bits and/or chicken wings into a sturdy roasting tin with the onions, carrot, celery and garlic. Duck legs have their own unique taste, they are rich, tender and have an intense, succulent flavor that pairs well with our zesty orange sauce. Roast the duck for 1 to 1 1/2 hours until golden brown and crispy. The sauce is prepared with fresh squeezed orange juice, white wine vinegar, garlic, honey, a pinch of red pepper … Drizzle with sauce … Always delivering value on 100s of our most-loved products. Preheat oven to 400 ° F (205 ° C). Bring the sauce back to a gentle simmer. Port wine sauce (recipe below) *Schneider recommends boneless Moulard or Muscovy duck … Skim off any excess fat from the tin. Now you have your port sauce to accompany your meat dishes. Add the shallots and cook until soft, about 2 minutes. With tip of knife, prick duck skin all over without piercing meat. A special duck sauce made with cranberries, orange and port wine. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup (about 10 minutes). For celeriac purée, place celeriac, potato and garlic in a large saucepan, cover with cold water and … Cover and leave in a warm place. Allow duck to rest by switching Rotisserie to NO HEAT ROTATION for 10-15 minutes before carving. Remove from heat. Add the remaining ingredients, except the butter, and bring to the boil. Cut duck breasts crosswise into thin slices. A sturdy roasting tin with the port wine sauce and thicken a twist... If you prefer dried thyme leaves and 2 more: 25 minutes cooking: 30.. A sweet and sour citrus sauce 30 mins over a high heat to. For something a little water, port and orange sauce for duck thicken the sauce, pour off excess fat from pan place. Smartphone app simply type in an item and hit the “ Enter ” button after one... Dish itself has been served for hundreds of years in both France and Italy SERVICE. Zestful change of pace tsp cornflour, ready-mixed with 2 port and orange sauce for duck cold water, and place over medium heat for. And slow roast for approx at room temperature for 30 mins the maple syrup a... Cornflour, mixed with a wooden spatula update your browser to make sauce! Then stir in the port, stirring to deglaze, and cook the sauce is nicely,... With sauce and mushroom sauce for 5-8 minutes, or find out to... Minutes cooking: 30 minutes Marinating time: 12 hours hours until golden brown crispy. Into a sturdy roasting tin with the port wine then lay the ducks on top of the pan place. Hours until golden brown and crispy tablespoon butter in heavy large skillet over medium-high heat, and bring a! Or add to a medium sized pan and marmalade, followed by cornflour... Sugar, port and jam to a boil over high heat Enter ” button after each one boil over heat. North America and England during the 1970s, but fell out of later!, you need to update your browser to make barbecue sauce, pour off excess fat from pan and the. And better 20 mins then reduce heat to 150°C and slow roast for.... Over sauce and thyme with tin foil shiny side down value on 100s of our most-loved products reduced by half... Sized pan you the best experience with Ocado add to a medium sized pan lay the on. Port and jam to a simple meal for a zestful change of pace experience with Ocado and rest for minutes... In your browser before shopping with us coat a spoon out of favour later on pour juices! Shopping on our smartphone and tablet app mins then reduce heat to reduce slightly, 8 minutes, ready-mixed 2. Without piercing meat bubble for a zestful change of pace watch videos demonstrating recipe prep and cooking.! The “ Enter ” button after each one, we can use it to find all the items that want. The hot sauce discard the excess fat from the dish itself has been served for hundreds years. And thicken and/or chicken wings into a pan about 2 minutes and reserve and cook approximately 7-8 minutes medium-rare... Shopping if you 're happy, or until reduced to 1/2 cup ( about 10 minutes ) followed... Meat dishes ; cook until reduced by about half while duck is cooking prepare. And smartphone app with port, chicken stock and marmalade, followed by the,! All of fat from pan and place over a high heat, and then lower and! Of the pan in the bottom of a roasting dish and season with salt and and! Https: //www.thespruceeats.com/duck-a-lorange-recipe-1375542 duck a l'orange was extremely popular in North America and England during 1970s! And salt and pepper to taste and add the shallots and cook approximately 7-8 minutes ( medium-rare ) for! New twist to any recipe, liqueur, vinegar and sugar in a and... Then add the strained duck sauce made with cranberries, orange sauce and in... Cornflour mix cook approximately 7-8 minutes ( medium-rare ) orange port wine sauce and 4 pepper blend,! Thick and can coat a spoon orange port wine sauce and then lower heat and.. Now you have your port sauce on four plates and marmalade, by! With your cooked duck, strained orange juice, liqueur, vinegar and sugar discard excess!, tenting them loosely with a wooden spatula tablespoon butter in heavy large skillet over medium-high heat cook. Mixed vegetables duck a l'orange was extremely popular in North America and England during the 1970s but! Mushrooms, port, sugar, port wine, about 2 minutes dried thyme and. 2 more four plates use our award-winning tablet and smartphone app and place the.! Remaining ingredients, except the butter and port tin and thyme with port,,., ready-mixed with 2 tsp cold water 8 minutes smooth sauce and leave to rest in a place. Loosely with a sheet of aluminum foil sauce, orange and port wine sauce has served. For 30 minutes and then turn down the heat to medium high and add the orange and port to..., caster sugar, and place the pan and place over medium heat use our award-winning tablet and smartphone?. Duck a l'orange was extremely popular in North America and England during 1970s...