Heat oven to 220C/200C fan/gas 7. 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) While the duck is roasting, make the Port wine sauce. To prepare sauce, combine port, sugar, and vinegar in a saucepan. Index card, Recipe published with permission from OcadoLife magazine, If we don't stock what you are looking for, try sending us a Preheat oven to 400 ° F (205 ° C). 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 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. Skim off any excess fat from the tin. Add half-and-half and butter; stir until butter melts. Remove pan from the oven and place the breasts on a plate, tenting them loosely with a sheet of aluminum foil. Place in oven at 180°C for 30 minutes and then turn down the heat to 150°C and slow roast for approx. Calculate cooking time – 20 mins per 500g plus an extra 20 mins. https://thehappyfoodie.co.uk/recipes/slow-roast-duck-with-port-and-cherry-sauce Cranberry Orange Port Wine Sauce. Remove from the pan and leave to rest in a warm place while you make the sauce. Set aside. Serve with your cooked duck, garnish with orange segments. To prepare sauce, combine port, sugar, and vinegar in a saucepan. Cranberry Sauce with Orange and Port Tin and Thyme. garlic, olive oil, crimini mushrooms, port, asparagus, flour and 6 more. Remove the duck and allow to cool. Duck. Please enable JavaScript in your browser to make sure you can always use our site. https://www.jamesmartinchef.co.uk/recipes/duck-confit-orange-sauce Drain all of fat from the pan and place over medium heat. Allow duck to rest by switching Rotisserie to NO HEAT ROTATION for 10-15 minutes before carving. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup (about 10 minutes). Add to the sauce. Pour in the port, stirring to deglaze, and let bubble for a minute. Season with salt and pepper, bring to the boil and simmer for a few minutes. Duck A L'Orange is one of the best known and loved dishes of French classic cuisine. Balance sweetness by adding lemon juice. Deglaze the tin with the port over a gentle heat, then stir in the stock and marmalade, followed by the cornflour mix. Stir in the corn flour. Duck a l'orange was extremely popular in North America and England during the 1970s, but fell out of favour later on. Once excess fat has been spooned off from pan and accumulated juices from duck have been poured in, add water to pan. 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. Add the strained duck sauce and simmer over moderate heat to reduce slightly, 8 minutes. Quarter oranges and squeeze juice into duck cavities; add orange quarters and bay … A4 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 … Roast the duck for 1 to 1 1/2 hours until golden brown and crispy. 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. Mix everything well until you have a smooth sauce. Cranberry Orange Port Wine Sauce. Marinade for 45-60 minutes. In a saucepan over medium heat, place the Port… Ingredients. Carve the duck and serve with the hot sauce. 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. 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. Place duck quarters in a roasting dish and season with salt and pepper and lots of fresh thyme. CUSTOMER SERVICE 1-888-422-0623 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. For sauce: deglaze the duck pan with port, chicken stock and redcurrant jelly. 1/4 teaspoon sugar. 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 2 hours basting the duck regularly. A5 Discard the excess fat from pan and deglaze with the remaining marinade, scraping the bottom of the pan with a wooden spatula. Serve with mashed maple flavoured potatoes and carrots and some mixed vegetables. Wild Vegan Mushroom Sauce My Well Seasoned Life. 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. Drizzle with sauce … Pour the port into a sauce pan, heat until the liquid is reduced by half (this will take 10 - 15 minutes). Add the shallots and cook until soft, about 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 water, orange, caster sugar, port, cranberries, ground cinnamon. While duck is cooking, prepare Cranberry Orange Port Wine Sauce . Add a couple of dashes of chipotle powder. Bring to the boil and reduce by a third. https://www.epicurious.com/recipes/food/views/duck-a-lorange-233535 1/2 teaspoon kosher salt. Lightly salt the breast and serve immediately. Pour juices from the cavity into the tin and remove the bird. Check to see if the duck juices run clear by inserting a skewer into the thigh. | Or add to a simple meal for a zestful change of pace. Finding products with a list is really easy. Ingredients: 2 large oranges to yield about ½ cup of juice; ¼ cup port wine; ¼ cup sugar; 2 cups cranberries Segment the other peeled orange and chop finely. Drizzle the orange and port sauce on four plates. Set aside. Roast the duck for 1 to 1 1/2 hours until golden brown and crispy. Salt to taste and add the duck stock, the marmalade and the maple syrup. Copyright © 2021 All Rights Reserved. Put the duck onto a plate, cover with foil and rest for 30 minutes. Great with lamb! Rub inside cavities with 1/2 tsp (2 mL) each of the salt and pepper. Pour any juices from the rested duck into the sauce and stir in the orange zest. https://www.epicurious.com/recipes/food/views/duck-a-lorange-233535 Learn how to make barbecue sauce, orange sauce and mushroom sauce for a new twist to any recipe. The Best Duck Port Sauce Recipes on Yummly | Cranberry Port Sauce, Cranberry Port Sauce, Cranberry, ... Orange, maple syrup, port, cranberry sauce, chopped fresh thyme. Serve the sauce with the roast duck. While duck is cooking, prepare Cranberry Orange Port Wine Sauce . Score the skin of the duck breasts using a sharp knife: make diagonal cuts through the skin and fat … Allow duck to rest by switching Rotisserie to NO HEAT ROTATION for 10-15 minutes before carving. Remove the duck and allow to cool. Season the breast generously on both sides, with Chinese five-spice blend and 4 pepper blend. Use a sauce when attempting new dishes because it adds to the new flavors and stops people from concentrating on a single new taste. Method. Bring to the boil and simmer for 20 minutes or until reduced by about half. 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. Sprinkle 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), … For celeriac purée, place celeriac, potato and garlic in a large saucepan, cover with cold water and … Place the oranges, pineapple juice, chilli and sugar in a pan. Slice the breasts diagonally, and place over sauce. … Cut duck breasts crosswise into thin slices. Stock up on your favourites with this month’s Top Offers. Add stock, orange juice, port and jam to a medium sized pan. Mix in the parsley. Add orange zest and orange juice and cover with tin foil shiny side down. https://www.yummly.co.uk/recipes/duck-breast-with-orange-sauce Pat the ducks dry with paper towel. Monday - Friday 9:00am - 4:00pm, Preparation: 25 minutes     Cooking: 30 minutes     Marinating time: 12 hours. Leave the rotisserie door open while rotating. Set on 2 burners over medium-high heat, and cook, scraping brown bits with a wooden spoon until all bits are scraped up. Score the duck breast in a checkerboard pattern making sure not to cut the flesh. Preparation time: 20 mins; Cooking time: 1 … Email … Ingredients. Salt to taste and add the duck stock, the marmalade and the maple syrup. Add the cornflour, mixed with a little water, to thicken the sauce, if you prefer. We regularly develop our site to make it simpler and better. Duck A L'Orange is one of the best known and loved dishes of French classic cuisine. We use cookies to give you the best experience with Ocado. Add half-and-half and butter; stir until butter melts. Glaze: In bowl, combine orange juice, liqueur, vinegar and sugar. Remove from heat. Cook until the sauce is nicely thickened, then add the orange segments. 1/2 teaspoon fresh ground pepper. Always delivering value on 100s of our most-loved products. | Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin gets crispy. Add any juices from duck, strained orange juice and salt and pepper to taste. Add the remaining ingredients, except the butter, and bring to the boil. Bring to a boil and cook the sauce for 5-8 minutes, or until the sauce is thick and can coat a spoon. In a saucepan over medium heat, place the Port… Cover and refrigerate 12 hours. Or add to a simple meal for a zestful change of pace. Great with lamb! Now you have your port sauce to accompany your meat dishes. Cranberry, Port and Orange Sauce The Happy Foodie. Place the pan in the oven and cook approximately 7-8 minutes (medium-rare). Leave the rotisserie door open while rotating. Simply type in an item and hit the “Enter” button after each one. Slice the breasts diagonally, and place over sauce. Bring the sauce back to a gentle simmer. Add the shallots and cook until soft, about … product request, © 2021 All rights reserved. Stir through the clementine juice, season and strain. Bring to the boil and simmer for 20 minutes or until reduced by about half. The sauce is prepared with fresh squeezed orange juice, white wine vinegar, garlic, honey, a pinch of red pepper … Remove the breasts from the dish and set aside on paper towels. When the flour is well mixed in with the broth, the next step is to put the mixture in the microwave … Set aside. Place breasts, skin side up, in a dish just large enough to contain them, then pour in the orange juice and port. Pour the port into a sauce pan, heat until the liquid is reduced by half (this will take 10 - 15 minutes). Drizzle with sauce and sprinkle with parsley, if desired. https://www.thespruceeats.com/duck-a-lorange-recipe-1375542 Put the cranberries in a large, heavy-bottomed pan with the caster sugar, water, Bring to a boil over medium-high heat; cook until reduced to 1/2 cup (about 10 minutes). Or, try shopping on our smartphone and tablet app. https://www.yummly.co.uk/recipes/duck-breast-with-orange-sauce Finally, remove the bowl from the microwave and add the butter and port wine. 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 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. Pour into a pan and cook on the hob until reduced slightly. Drain all of fat from the pan and place over medium heat. low salt chicken broth, butter, shallot, duck breast halves, cherries and 2 more. For the sauce, pour off excess fat from the frying pan and place over a high heat. 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. 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), … Orange, … Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Cut duck breasts crosswise into thin slices. Pat duck dry with kitchen towel and leave at room temperature for 30 mins.