Duck With Passion Fruit Orange Sauce Recipes

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DUCK IN ORANGE SAUCE



Duck in Orange Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

3/4 cup orange juice, plus 2 tablespoons
3/4 cup chicken broth
1 cup orange marmalade
1 tablespoon cornstarch
4 duck breasts
1 tablespoon paprika

Steps:

  • Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.
  • While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.

DUCK WITH PASSION FRUIT & ORANGE SAUCE



Duck with passion fruit & orange sauce image

Treat someone to pan-fried duck breasts glazed in a beautifully sticky orange, soy and passion fruit sauce. It's quick, easy and sure to impress

Provided by Good Food team

Categories     Dinner, Lunch

Time 40m

Number Of Ingredients 8

2 duck breast fillets, skin on
2 passion fruit
1 tbsp olive oil
1 garlic clove , chopped
2 oranges , juiced
1 tbsp light muscovado sugar
1 tbsp soy sauce
rocket salad and wild rice , to serve

Steps:

  • Use a sharp knife to score the fatty skin on the duck breasts in a diamond pattern - this helps the fat to drain off. Set aside. Halve the passion fruit, scoop out the pulp into a small bowl and reserve.
  • Heat the oil in a frying pan on a medium heat and cook the duck breasts, skin-side-down, for 5-6 mins until the skin is golden. Turn them over and cook for 6-7 mins more until tender. Take care - the fat can spit.
  • Set aside the duck on two warm plates. Drain off all but 1 tbsp of duck fat and cook the garlic until it starts to turn golden - no more or it will burn and taste bitter. Stir in the passion fruit pulp, orange juice, sugar and soy sauce. Bring to the boil and let it bubble away until reduced by two-thirds, about 7-10 mins. Season, then pour in any of the juices from the duck.
  • Pass the sauce through a sieve, then pick out a few of the little black pips and add them to the sauce for decoration and crunch. Spoon a little sauce around each duck breast and serve with the rocket salad and rice.

Nutrition Facts : Calories 509 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Protein 29 grams protein, Sodium 1.69 milligram of sodium

ROASTED DUCKLINGS IN ORANGE SAUCE



Roasted Ducklings in Orange Sauce image

Coating blanched ducklings in orange liqueur makes them develop a crisp, deep mahogany skin as they roast on a bed of orange slices and other aromatics.

Provided by Monte Farber and Amy Zerner

Categories     HarperCollins     Duck     Roast     Christmas     Christmas Eve     Orange     Rosemary     Thyme     Garlic     Holiday 2018     Dinner

Yield 8 servings

Number Of Ingredients 24

For the ducks:
2 ducklings, about 5 pounds each, giblets saved for the sauce
1 tablespoon coarse salt
1 bunch fresh thyme
1 bunch fresh rosemary
6 garlic cloves, peeled
2 oranges, one quartered and seeded; the other sliced in 1/4-inch-thick rounds
2 to 3 onions sliced in 1/2-inch-thick rounds
1 bunch carrots, peeled and halved lengthwise
1/4 cup Cointreau or other orange liqueur
1 teaspoon salt
2 teaspoons freshly ground black pepper
For the sauce:
16 ounces beef or chicken stock
Giblets and necks from the ducklings
2 to 3 tablespoons rendered duck fat (from the roasting ducklings)
2 tablespoons all-purpose flour
1/2 cup Cointreau or other orange liqueur
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup fresh orange juice
1 cup orange marmalade
2 tablespoons thinly sliced orange peel
1 orange, sliced into thin rounds, for garnish

Steps:

  • Preheat the oven to 425°F. If convection is an option, choose it.
  • Make the ducks. Cut away the flap of fatty skin from the neck, and scrape any loose fat from inside the cavities. Prick the skin all over gently with a sharp fork, or cross-hatch it with a sharp knife. Be careful not to pierce the meat.
  • Fill an 18-quart stock pot (or as large as you have) about two-thirds full with water, and add the salt. Place the bunches of thyme and rosemary and the garlic cloves in it. Bring to a rapid boil. (You may need to use two pots if you do not have a single pot large enough to hold both ducklings at once; if so, divide the thyme and rosemary into smaller held-together bunches, and divide the garlic between the pots.) Place the ducks in the pot. If they pop up, keep them submerged using a smaller pot full of water or some other weight. Be aware of overflow. Bring the water back to a slow boil. Simmer the ducks for about 30 minutes. Remove them, and use paper towels to dry them thoroughly.
  • Stuff each of the ducks' cavities with half of the boiled thyme, rosemary, and garlic and the quartered orange.
  • Line the bottom of a large shallow roasting pan with the onions, carrots, and the orange rounds. Place the ducks, breast-side down, on top. Massage them with the Cointreau. This will give them a mahogany finish. Let them sit for 10 minutes for the skin to absorb the liqueur. Sprinkle with salt and pepper.
  • Roast until the bottoms brown, about 20 minutes. Turn them breast-side up, and lower the oven temperature to 350°F. Several times during roasting, spoon off any excess fat as it accumulates, or suck it up using a baster. Use some of the fat to baste the ducks, and set the rest aside, saving some for the sauce.
  • Depending on how long you boiled the ducks and the size of the ducks, roasting time will be another hour or longer. The ducks are done when a meat thermometer inserted into the thickest part of the thigh registers at least 180°F, or until the juices run clear and the leg bones wiggle easily. You want the meat to slide off the bones. Don't be afraid of overcooking these. Ducks don't dry out easily. The skin should be crisp. If not, no worries. You will pass the pieces under the broiler before serving. (If the ducks are too crisp and the meat is not finished cooking, cover them with foil as you continue roasting.) Once the ducks are ready, remove them from the oven, and cover them with aluminum foil while you finish the sauce.
  • Meanwhile, make the sauce. Combine the stock, giblets, and necks in a saucepot over medium-high heat, and bring to a boil. Reduce the heat to medium-low to maintain a gentle boil, until the stock is reduced by half.
  • Finish the sauce when you have retrieved rendered duck fat from the roasting duck. In a medium saucepan, warm the duck fat over medium heat. Add the flour, whisking with a fork as you do so. Remove the giblets and necks from the stock reduction, and discard. Add the stock to the duck fat-flour mixture, raise the heat to medium-high, and stir continuously to prevent lumps as you bring it to a slow boil. Add the Cointreau, vinegars, orange juice, marmalade, and orange peel to the pan. Bring back to a boil, melting the marmalade, then simmer uncovered on low heat until the sauce thickens and is reduced. Preheat a broiler with the rack set a notch or two down from the top position.
  • When the ducks have rested at least 20 minutes, use a sharp knife or poultry scissors to split them and cut the breasts from the legs. Discard the orange quarters, herbs, wings, and any pockets of fat that remain. Slip the breast meat from the bones. Leave the legs intact. Put a little sauce in a broiling pan, and lay the duck pieces on top. Spoon a little sauce on top of each piece. Put them under the broiler for about 1 minute to crisp and glaze. Watch them carefully; the sugar in the sauce caramelizes quickly.
  • Place the pieces on a platter, and decorate with thin, round slices of orange. Serve with additional sauce on the side.

DUCK BREAST WITH PASSION FRUIT SAUCE AND CRUSHED NEW POTATOES



Duck Breast With Passion Fruit Sauce and Crushed New Potatoes image

A layer of passion fruit makes this vanilla cheesecake recipe look and taste exquisite. This Simon Hulstone recipe is easy and delicious

Provided by TolaniGBC

Categories     Duck Breasts

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 gressingham duck breasts
salt
pepper
4 passion fruit
2 star anise
70 ml whiskey
100 ml maple syrup
10 g black treacle
500 g new potatoes
butter
1 bunch fresh chives, finely chopped
salt

Steps:

  • Start with the passion fruit sauce by cutting the fruit in half, remove the pulp and seeds and flesh from inside and place in a small saucepan.
  • Next, add the whisky and star anis and bring to the boil. The whisky may flambé, allow the alcohol to burn off and remove the pan from the heat until the flame burns out.
  • Add the maple syrup and black treacle and bring back to the boil. Remove from the heat to allow the ingredients to infuse. Reheat the sauce when ready to serve.
  • Wash and place the new potatoes into a suitable sized pan, cover with cold water and bring to the boil. Cook for about 10-15 minutes of until tender. Strain and leave to cool slightly.
  • While the potatoes are cooling, place the duck breast on a chopping board, skin side up and using a sharp knife, score the skin in a diagonal direction. Then turn the duck breast around and score in the opposite direction.
  • Season the duck breast with a salt and black pepper. Heat an oven proof frying pan on a high heat. Once the pan is very hot place the duck breast, skin side down, into the dry pan. Reduce the heat so that it gently fries and cook for 5 minutes until golden brown.
  • Preheat the oven to 190?C/gas mark 5. Transfer the frying pan into the oven and cook the breast for 3 minutes on one side, then turn the duck breast over and cook for another 3 minutes.
  • Remove from the oven and transfer the breast onto a board or plate and allow to rest in a warm place for a good 5 minutes.
  • While the duck is resting, heat a large frying pan on a medium heat and add a large knob of butter. As soon as the butter begins to foam, add the potatoes, slightly crushing each one in your hand before adding into the pan.
  • Toss the potatoes in the warm butter and season with salt to taste. Remove the pan from the heat and add in the chives just before serving alongside the carved duck breast and hot passion fruit sauce.

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