Rate with oranges


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Mix salt, coriander seeds, cumin and pepper. Wallpaper the duck with a few napkins and massage it with the spices. Cut onion and half an orange into larger pieces. Add half the orange and 4 pieces of onion, along with thyme, marjoram and parsley. Mix the juice from the other half of the orange with the wine and stock and put it on the fire to reduce;

Cut the potatoes, carrots, parsnips, pumpkin, gulia and celery and mix them with the onion pieces, the reduced sauce from the pan and a little olive oil; Then put them in a tray; Put the duck on top and top up with 2-3 tablespoons of stock or concentrated chicken soup. Put the tray in the preheated oven at 130 degrees for 4 hours; From time to time mix in the roots for even baking;

Remove the tray from the oven, raise the temperature to 180 - 190 degrees C and move the grill a little higher; Put the duck back in the oven. If you have a high-performance oven, activate the grill function to brown the rate; If not, it is absolutely no problem - it will take a little longer, but you will get the same result;

Remove the duck on a chopping board and let it rest for about 15 minutes; Put the sugar in a saucepan over medium heat and let it melt lightly in a golden caramel, stirring constantly with a fork; Add the orange juice, vinegar and salt, reduce the heat and continue to mix, but with great care - the caramel is very hot. Reduce heat to low and simmer until sugar is completely dissolved. Then add 2 tablespoons of the fat that the duck left in the pan and 100 ml of stock or concentrated chicken soup; Peel a squash, grate it and squeeze the juice. Finely chop it and add it over the sauce - leave it there for a few minutes to boil; Put the butter in a saucepan over low heat and mix it with the flour. Once you have incorporated them well, put it over the sauce in the pan and mix vigorously with a whisk, over very low heat until the sauce has thickened. It takes very little time.

Then serve this sauce with duck and garnish with ripe roots.


Ingredients for duck breast with orange and other fruits

Preparation Duck breast with orange

Superficially grow the skin on the fillets and season with salt, pepper and possibly cumin. Leave at room temperature for 15 minutes. In a small pan, lightly brown the almond flakes. Preheat the oven to 180 C.

Thinly clean the first orange and put the peel strips aside then squeeze the juice. Peel a squash, grate it and cut it into quarters that are immediately moistened with orange juice to prevent oxidation. Remove the seed box and each quarter is cut into slices and then into small cubes (with a side of max 1 cm). The resulting cubes are placed in a bowl together with the orange peel strips and sprinkled with the juice from it. Wash the pear and cut it in half lengthwise. Squeeze the second orange and moisten the cut surfaces of the wall with its juice. It is also hollowed out of the seed box and then cut into lengths, trying to keep its shape (including the tail).

How do we fry a duck breast with orange?

Choose a pan with a thick bottom, without any fat (it will leave your own fat rate to fry) and put the fillets with the skin down. Put the duck in the cold pan and it will heat up with it at the same time. Thus the fat melts slowly and then forms a crispy crust. From the moment it starts to sizzle, approx. 4-5 minutes on high heat then return for another 2-3 minutes on the back. The skin should be reddish (not burnt) and crunchy. After standing for 2-3 minutes and on the opposite side, transfer to a heat-resistant dish (pan without plastic handle or Jena or tray) and put in the hot oven for another 6 minutes at 180 C. From the pan in which when fried, remove some of the resulting fat and keep about 1 tablespoon of it.

How do we prepare the fruits for Duck Breast with orange, currants, quince, pears?

Put the pan with a little remaining fat on medium heat again and place the pear slices in it (drained of orange juice). Fry on the first side, turn and sprinkle with 50ml of Porto wine and add a tablespoon of red currant jam. Let it drop a little to caramelize but not to soften excessively - it must have an outfit and be slightly crispy in the middle. Carefully remove with a spatula into a tray and continue with the quince cubes. They need a longer cooking time, so they add the orange juice in which they stayed as well as the pear juice. Likewise, they are quenched with the remaining 50ml of Porto wine and a second tablespoon of currant jam is added. Keep on fire max. 5 minutes until they become slightly translucent and color nicely from the currants.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane


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Rate with oranges

3. Place the duck breast in a pan with the skin down. The pan should be cold or slightly heated. This aspect is very important because we need to drain the excess fat from the duck breast and for this we need to gradually heat the meat.

4. Let the meat fry over low heat until brown and crispy. Then turn the duck breast on the other side.

5. Put the duck breast, skin down, in a tray (with baking paper) and put it in the preheated oven. We keep it for 9-10 minutes, at 180-200 degrees. Here it also depends a lot on your eye to know what stage the chest is at a given time. If you want better done, you can leave a little more.

6. To be successful with the sauce, remove most of the fat in which you fried the duck and leave only a few tablespoons in the pan. Add the brandy. After a few seconds, add 2-3 tablespoons of soy sauce, then the juice of 2-3 oranges.

7. Stir continuously over high heat. When the sauce has dropped and a large part of the liquid has evaporated, add 1-2 tablespoons of honey and stir for a few seconds. Turn off the heat and remove the pan from the stove.

For serving
I tossed the spinach with a little butter and garlic, placed the duck breast on the spinach bed and poured the sauce.


The duck cleaned of intestines and flakes is washed and brushed well with the rest of the remaining down. wash once more and wipe.


Mix honey, oil, curry and grated orange peel. Salt and pepper the duck, grease well everywhere with the resulting paste of honey and the others. Leave it covered for 1-2 hours to flavor well.


Then put the rate ON THE GRILL IN THE OVEN.


put water in the tray and the tray underneath, cover the duck for 45 minutes with aluminum foil and then take the foil.


Sprinkle the duck from time to time with the juice from the pan and leave in the oven for about 1 hour and a half (in total) on the right heat.


The juice from the tray is put in a saucepan, it has a lot of fat, so drain the fat from it very carefully.


Put a tablespoon of the fat drained from the sauce in a pan, put 1 tablespoon of flour, mix and quench with the duck juice.


Put 1/2 dose of tangerines and mix well with the goal.
Serve with boiled potatoes or mashed potatoes, garnished with lettuce or red cabbage (winter).


Duck breast with oranges and ginger

4 small duck breasts, 4 large oranges, 2 tablespoons lemon juice, a tablespoon of freshly grated ginger, 20 g very cold butter, 35 ml of very good quality clear bird soup, 2 tablespoons of honey, a tablespoon of maple syrup, a cinnamon stick, a tablespoon of coriander seeds, a tablespoon of nutmeg (pieces), 3 tablespoons of vinegar, salt and ground pepper.

Method of preparation:

1. Crush the cinnamon stick into pieces. Fry the cinnamon, coriander seeds and nutmeg in a non-stick pan, stirring constantly. Allow to cool, then, using a coffee or spice grinder, turn the mixture into a powder.

2. Squeeze the oranges and keep the juice. Put honey, maple syrup, grated ginger, orange juice, vinegar and a tablespoon of ground spices in a saucepan and boil. Add the poultry soup and let it simmer for 15-20 minutes, until the sauce reaches the consistency of a syrup. Salt and pepper to taste, then add the very cold butter, then beat the lemon juice. Match the taste.

3. Preheat the oven to 210 degrees Celsius. Cut the skin of the duck breasts with a knife. Salt and pepper the breasts, then rub them with the rest of the ground spices. Then place them in an oven tray and cook for 10 minutes, skin side up. Let rest for 10 minutes in the oven.

4. Serve with watercress or sorrel, millet / buckwheat and fresh orange salad, or with a salad of white and orange radishes, seasoned with a drizzle of sunflower oil.

Ingredients for 4 people / Preparation: 30 minutes / Cooking 30-35 minutes


Method of preparation

Duck breast with orange sauce and red cabbage salad!

-Bone the duck breast and divide it into two pieces, grow on the side with the skin, in shape

Duck stuffed with oranges

1. Clean the rate of flakes and intestines or buy a rate from the store. 2. Peel the oranges


Rate with Asian style oranges

I don't eat often the duck, in fact, for many years I refused to eat duck or goose and this for no particular reason. I had some dwarfs I think, so whenever I received geese from the country, I didn't eat. & # 128578 Now I don't eat rabbit and I don't think I'll ever eat & ndash I'm sorry, I'm so cute. & # 128578

This year, we started raising birds, we bought chickens, we also took new chicks to the hatchery or to the shell, we also bought ducks and geese. I had 30 geese (I still have 23), and I bought 5 installments, one died after about 1 week, 4 reached maturity. I cut them last week. From 2 ducks I deboned the breast and the thighs and I made them pastrami (I will write the recipe the next days), one is in the freezer, the whole one (I think what kind I prepare it) and one duck I prepared it now, for Christmas, with oranges .

I did it duck recipe with Asian style oranges, sweet and sour, slightly spicy, with an absolutely fantastic flavor. I got the recipe from a virtual friend, Alina Wood, an extremely housewife Romanian, settled for 25 years in the USA-Idaho. This lady cooks divinely and I asked her to give me a recipe for duck cooked in Asian style, as I saw in the Travel documentaries. & # 128578

First, I'll tell you how I cooked duck with oranges, because I made some changes:

  • -1 rate (my rate was 2.8 kg)
  • -2 oranges
  • -half an onion
  • -5 tablespoons fluid honey
  • -5 tablespoons rice vinegar
  • -4 tablespoons soy sauce
  • -1 teaspoon freshly grated ginger
  • -1 teaspoon top spice five spice (recipe below)
  • -1 small hot peppers
  • -1 teaspoon pink Himalayan villages
  • Condiment five spices:
  • -3 tablespoons ground cinnamon
  • -2 teaspoons anise seeds
  • -1.5 teaspoons fennel seeds
  • -1 teaspoon black pepper, topped
  • -3/4 teaspoon cloves


All the spices, including the peel and juice of an orange and very finely chopped onion, mix in a saucepan and put on the fire until it boils. Be careful, it doesn't boil much, just enough to boil, then set aside.

The duck is pricked with a needle or toothpick, from place to place, but in such a way as not to sting the meat, but only the skin and fat. This way, the fat will drain nicely and only the crispy skin and juicy meat will remain.

In a pot with enough water to cover the duck, put a tablespoon of salt and 2 bay leaves. When the water boils, put the duck and let it boil for a few minutes, about 3-4 minutes, no more. In this way, some of the blood comes out of the duck.

In a large saucepan, put a few sticks on the bottom or wooden spoons, so that the duck does not reach the bottom. Grease the duck on all sides with the spice mixture, one part is put inside, because often the chest is bland, tasteless.

Add about 2 more fingers of water, then cover the bowl with aluminum foil and a lid, so that the boiling is suppressed. Bring to a high heat, at 200 degrees, for 20 minutes, then reduce to 160-170 degrees. The fire given high at the beginning, will form a film, a slightly crispy crust, which will keep the meat juicy. Cooking over low heat, you will fry the meat in a way that is difficult to describe in words. After 1 hour of baking, remove the lid and sprinkle with the sauce formed. Grease very often with the sauce, about 15 minutes, this way, the steak will get a very nice crust. Total baking in the oven takes about 3-4 hours, depending on how hard the duck meat is. I had a young duck this year, but being raised in the yard, it has stronger meat than a duck from the store. Baking took almost 4 hours for the meat to be tender.

When the duck was ready (it stings with a toothpick and if it comes in easily and no juice comes out, it's ready), I sliced ​​an orange and placed it on the plate, then I put the duck. I didn't make the duck garnish or the salad, because it doesn't really need such a thing. If you want, you can prepare some simple rice, boiled only in salted water, that's all.

The taste is divine, fantastically fine and aromatic, a mixture of sour, sweet, hot, salty, a rare and absolutely wonderful combination!

I still have a duck and 23 geese. The operation will definitely be repeated. & # 128578


Method of preparation

Duck breast with orange sauce and red cabbage salad!

-Bone the duck breast and divide it into two pieces, grow on the side with the skin, in shape

Duck stuffed with oranges

1. Clean the rate of flakes and intestines or buy a rate from the store. 2. Peel the oranges


Fluffy muffin recipes with oranges

Nowadays, it's not worth the money to buy muffins from the store. They have too much sugar, poor quality oils and additives. Homemade muffins are healthier. For these two recipes, we chose healthy ingredients, such as natural oils instead of margarine.

Also, We will tell you the secrets to getting the perfect dough for muffins. Follow these tips carefully:



Comments:

  1. Athelstan

    What got on your mind

  2. Vilkree

    Agree, this is the funny information



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