Duck breast in orange sauce
Duck meat and oranges go well together. I was asked for this recipe because I put some pictures of it on Coolk a long time ago.
Preparation steps
- Fillet the orange according to this procedure. Save the juice you get from it when cleaning and add to the thick orange juice to get 2dl.
- Remove the duck breast from the refrigerator to room temperature at least one hour before preparation. Cut the skin, but be careful not to get to the meat. Spread a little meat on the mustard and pepper. Do not add salt.
- Heat a frying pan without adding fat. Put the chest on the skin and bake for 5 minutes. Turn to the meat side and bake for another 3 minutes. Do not accidentally pierce the meat with a fork when turning. It is better to turn it with the help of 2 spoons or a meat spatula.
- Turn the oven to 200 degrees and heat a fireproof dish in it and transfer the duck breast to a warm one. The goat must be facing upwards. Put the oven in the oven for 15 minutes.
- Pour the fat from the pan in which the meat was roasted. Pour the soup on the precipitate formed during baking.
- In a special bowl, caramelize the sugar, pour over the soup from the pan and 2 dl of thick orange juice. Let the sugar dissolve well. Melt 3 full teaspoons of starch flour in a little water and pour into the sauce while stirring. Do not pour all the flour at once, but in stages, until the sauce gets a fine density. When the sauce is ready, add a piece of butter before serving.
- Remove the meat from the oven, drain the fat. Pour the sauce left in the bowl into the orange sauce. Now salt the meat. Serve it as soon as possible so that juices do not leak out of it, it will be tough. If you want a less pink roast, extend the roast for 5 minutes, but no longer. Mix the orange fillets in the sauce to just heat well, do not cook, as the orange would crumble. Cut the meat and serve with the sauce. I also served grated potato fritters (unfortunately purchased) and cooked vegetables as desired.
Serving
Along with this sauce, you can also serve a classically roasted whole duck. Then salt the duck, spread very little mustard, and prick the shrimp with a knife. If desired, fill it with pieces of one apple, orange and onion and close the opening. Place in the oven at 200 degrees, bake for 15 minutes, reduce to 170. The total length of baking is one hour per kilogram of duck. The duck is roasted at a low temperature to give the fat more time to get out of it. When roasting, stab the duck several times with a fork to squeeze out as much fat as possible. Drizzle the duck with roasting sauce from time to time. Dissolve a tablespoon of salt in a little water. When the duck is almost done, take it out, turn the oven to 220. Grease the duck with a mixture of salt and water and bake in the oven for 10-15 minutes to get a crispy shrimp. It would be good if the duck for this last step was put on the grill or at least taken out of the pan in which it was baked and put in another, so that it does not lie in the sauce so that it is well baked on all sides. I have one grille from an old microwave that I bent a bit to be like a "deck chair", so I put a duck on it. When the shrimp is nicely browned, take it out and cool a bit. Cut into pieces. Pour the already prepared sauce into the refractory serving dish, in which you have mixed 2-3 tablespoons of roasting sauce, to which you have drained the fat, place the duck meat on it and return it to the oven for a few more minutes. I recommend that you just toss the nice, meaty pieces into the sauce and serve. There is almost no meat on the back anyway.
