Thread: Troy's Duck in Orange Sauce

This is pretty easy to make and wifey thinks it's quite delicious so I thought I'd share.

The recipe is pinched from the internet and adapted to our taste.

Ingredients:
Duck Breast (to serve 2 people). The sauce is same for 2 breasts and 4 people.
8 tablespoons of soy sauce ( I use 4xthin and 4xthick)
Salt and pepper

Sauce:
3 x Oranges (Zest of 2 and juice from 3)
150 ml Chicken stock
150 ml white wine
3-4 tablespoons Sugar (optional)
Dash Cointreau (optional)
(equal amounts of stock and wine with 2x amount of orange juice)



Zest the two oranges using a sharp knife or one of those nifty tools. Idea is to make sure you have the orange skin with no white (or very little of it)


Add the Orange juice, Chicken stock, wine and zest to a pan and bring to the boil.


Once boiling you can add the sugar to make it a little sweeter if you like. I add 3xtablespoons and a good dash of Cointreau.


Simmer the sauce until it is reduced to around half.

Put another pan on medium heat (2/3 max) and add the duck breast skin side down (duck has plenty of fat of its own so don't add any). Cook for 12-15 minutes depending on size and how you like it. Don't worry too much at this stage about under cooking.


After 12..15 minutes remove the fat...(this duck was done for 12 mins)


...and add soy sauce and spoon over the duck.


Turn the duck over and repeat.


Turn off heat and leave for 10 minutes. It will happily carry on cooking away.

After 10 minutes remove Duck and cut in half lengthways. It should be nice and pink in the middle.


Add the Duck to the Orange sauce and let it reduce until you have a nicely thickened sauce. You can cook the duck a little longer if you feel it was too pink earlier.


Serve with small new potatoes and vegetables.


Enjoy!

^ Grand Marnier disappears pretty quickly in our household. Cointreau tends to hang around a little longer

Interesting, because I like the sauce to be about the consistency of Grand Marnier when I serve...

For those that want to try the recipe out, I forgot to mention to S+P the duck on both sides when letting it stand before cooking. You can use frozen but make sure it is well thawed, wash and pat dry before cooking.

It really is as simple as it looks and the times for cooking the duck breast work a treat.

Thanks to all for the nice comments...