Starters - Duck a l'orange jamie oliver recipes

Nutrition:

• Calories: 600 calories
• Fat: 20.5 g fat
• Saturated Fat: 4.5 g saturated fat
• Protein: 49 g protein
• Carbohydrate: 54.8 g carbohydrate
• Sugar: 26.9 g sugar
• Sodium: 1.5 g salt
• Fiber: 6.1 g fibre

How to cook:

1. Score the duck skin, rub all over with sea salt and black pepper, then place skin side down in a large non-stick frying pan on a medium-high heat.
2. Sear for 6 minutes, or until the skin is dark golden, then turn and cook for 5 minutes, or to your liking. Remove to a board to rest, leaving the pan on the heat.
3. Slice 10 thin slices of baguette (keeping the rest for another day).Place in the hot pan with the walnuts to toast and get golden in the duck fat, then remove and arrange the toasts on your plates.
4. Meanwhile, top and tail the oranges, cut away the peel, then finely slice into rounds (removing any pips).
5. Finely slice the duck, place on the toasts, dotting any extra slices in between, then add the oranges in and around.
6. Dress the watercress with any resting juices on the board, then sprinkle over.
7. Finely grate or crumble over the walnuts, sprinkle from a height with a little extra seasoning, and serve.

Notes: Duck l' orange recipe jamie oliver, · PDF file10. As thou hast added all the orange juice, add also the orange beverage, and mix it. 11. Add the sauce to the duck meat team. 12. To flavour the duck meat …

Nutrition:

• Serving Size: 1 serving
• Calories: 556 kcal
• Carbohydrate: 33 g
• Protein: 4.6 g
• Sugar: 0.9 g
• Sodium: 991 mg
• Cholesterol: 1 mg
• Fiber: 1 mg
• Fat: 17 g

How to cook:

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Notes: Duck A L'orange Jamie Oliver, Jamie oliver’s sweet duck legs cooked with plums and star anise. Canard à l’orange french roast duck with orange sauce goose recipes, duck recipes. …

How to cook:

1. Preheat the oven to 210C/400F/Gas 6½. Use a vegetable peeler to peel the skin off the half orange in wide strips. Place a stack of three strips on top of each other and trim the sides. Cut the strips into very thin julienne strips. Set aside.
2. Prick the duck skin all over with the tip of a skewer to help release the fat. Don’t prick too deeply. Place on a rack set inside a sturdy, medium roasting tin. Place the orange half inside the duck, pushing towards the neck end to help support the breast. Add the bay leaves and onion wedges. Season the duck with the salt and lots of freshly ground black pepper. Roast for 45 minutes.
3. Take the duck out of the oven and carefully take the rack off the roasting tin using oven gloves to hold it. Tip any fat that has collected in the tin into a heatproof bowl. (Cool, then keep in a pot in the fridge and use for roast or sautéed potatoes.) Place the rack back into the tin and return the duck to the oven for a further 35-45 minutes, or until the skin is golden-brown and crisp.
4. Remove the duck from the oven and wiggle one of its legs. If the duck is ready, the leg will be fairly loose and easy to wiggle. If not, return the duck to the oven for a further 10 minutes, or until cooked. Transfer to a board or warmed serving platter. Cover very loosely with foil and leave to rest for 15 minutes.
5. While the duck is resting, make the sauce. Drain all but one tablespoon of the duck fat from the roasting tin into the heatproof bowl with the rest. Return the tin to the hob and add the onion. Fry over a medium heat for five minutes, stirring regularly until beginning to soften and colour.
6. Pour the orange liqueur and wine into the pan with the softening onion and allow to bubble for a few seconds. Add the orange juice and 150ml/5fl oz cold water and simmer together for about two minutes, stirring to lift any of the meat sediment from the bottom of the tin. Carefully strain the liquid through a fine sieve into a small non-stick saucepan.
7. Stir the reserved julienne orange strips and marmalade into the jus and bring to a simmer. Mix the cornflour with one tablespoon of cold water in a small bowl until smooth. Stir it into the orange sauce and cook for 1-2 minutes more, stirring regularly until the sauce is thickened and glossy. Pour any juices that have collected from the resting duck into the sauce and simmer for a few seconds, stirring. Pour into a warmed jug. Carve the duck at the table with an onion wedge for each person, pour a little of the sauce over and serve the rest separately.

Notes: Duck à l’Orange - The Happy Foodie, Method. Preheat the oven to 200°C/fan oven 180°C/gas mark 6. Prick the duck skin all over with a fork. Loosen skin around the neck and push butter up inside. Season and place in a roasting tin. …

Nutrition:

• Calories: 1054 kcal
• Carbohydrate: 173 g
• Cholesterol: 148 mg
• Fiber: 20 g
• Protein: 29 g
• Saturated Fat: 17 g
• Sodium: 618 mg
• Sugar: 125 g
• Fat: 34 g
• Serving Size: 2 servings
• Unsaturated Fat: 0 g

How to cook:

1. Gather the ingredients.
2. In a saucepan, boil the sugar and water for several minutes until the syrup caramelizes and turns a golden brown color.
3. Add the sherry vinegar, orange juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than 1 cup.
4. Cut the cold butter into small pieces and add to the pan with 1 tablespoon of orange zest.
5. Shake the pan back and forth over medium heat until the butter has melted and is incorporated into the sauce.
6. Stir in the orange sections.
7. The sauce can be cooled and stored until you're ready to prepare the duck breasts, or you can set it aside and proceed with cooking the breasts.
8. Pat dry the 2 half breasts with paper towels.
9. Slash through the fat on the breast with a sharp knife to create a crisscross pattern. This will help release the fat, which will crisp up the skin while cooking.
10. Sprinkle both the meat side and the fat with a little sea salt and pepper.
11. Heat a skillet over high heat. Sear the duck breasts quickly on both sides, then cook the duck for 9 to 11 minutes on each side. (The USDA recommends cooking duck to 160 F or 170 F, but if you prefer it pinker, cook to medium-rare, 135 F to 140 F; it is still safe to eat.)
12. Remove the breasts from the pan and place on a warm plate. Cover with paper towels and leave them to rest for 5 minutes. This helps to soften the duck after cooking.
13. Reheat the sauce.
14. Place the duck on a hot plate, either whole or neatly sliced. Spoon the sauce over the duck. Garnish the plate with the remaining orange zest.
15. Serve immediately and enjoy.

Notes: How to make Duck à l'Orange recipe, Add the garlic and bring to a simmer over medium heat until fragrant, about 2-3 minutes. Then add the juice and zest of the orange and the chicken …