Duck with oranges in the oven. How to cook duck in orange sauce

Finding a combination so that duck meat and marinade do not interrupt each other’s taste, but ideally complement each other, is not an easy task. But it can be easily solved if you have sweet and sour citrus fruits. This method of cooking duck is almost perfect. You will spend 5 minutes mixing the ingredients, the same amount on preparing the carcass, a couple of hours on marinating, and then the duck with oranges is in the oven. Recipe with photos of each stage of cooking, so you won’t get confused, no matter how hard you try! And after just an hour of baking, the kitchen will be filled with the unceremoniously appetizing aroma of delicious food. But resist the temptation to immediately pull the bird out of the oven, and you will be rewarded! The most tender, juicy and not at all greasy meat, a glossy crispy crust and soft orange slices as an addition to the side dish are an excellent reward for your efforts and anticipation, don’t you think? The sweetish notes of oranges and honey do not spoil the duck at all, but on the contrary, make its taste refined, piquant, and unusual.

Ingredients:

How to prepare duck with oranges in the oven (step-by-step recipe with photos):

Prepare the carcass for baking. Gut it if necessary. A long neck will not look aesthetically pleasing, so be sure to shorten it. There's still not enough meat on it. Wash the duck. In a large saucepan, boil meat/vegetable broth or just purified water. Place the duck in it. After a couple of minutes, remove and let the water drain. This simple procedure will make even tough homemade turkey juicy and soft after baking. This will also make it easier to remove thick feather stumps. Blot any moisture from the surface of the bird, as this will prevent the marinade from being absorbed.
To prepare a fragrant mixture for pickling, you will need one orange. Squeeze the juice out of it. To make things easier for yourself, place the fruit on a hard surface. Press it down with your palm and roll it for about 30 seconds. Cut the orange in half. Squeeze out the juice with your hands or using a special device. Strain the resulting orange juice to remove pieces of pulp and seeds. Pour apple or balsamic vinegar into the juice. But if oranges are sour on their own, reduce the amount of additional acid. Instead of vinegar, you can add soy sauce to the marinade. The salty-piquant taste goes well with duck meat and sour citrus fruits.
Add Provençal herbs, dried rosemary and ground coriander there. Stir.
Remove the zest from the squeezed orange. You will need less than a teaspoon. Remember that you only need the top orange layer, without the white part that tastes bitter. Peel the garlic cloves and finely chop/pass through a crush/grate on a fine grater. Stir.
Pour the marinade over the duck. Rub the inside and outside with the orange-garlic paste. Cover the bird with cling film or a lid. Place in a cool place to marinate for 2-3 hours. There is no need to wait longer because the acid in the marinade will make the duck meat tough. In addition, we pre-scalded the duck, and it will turn out tender even after a short “rest” in the spices.
Wash the remaining oranges (1 or 2) well. Cut into small slices along with the peel.
Rub the duck with salt and ground black pepper. Stuff with orange slices. Sew up the hole in the belly with kitchen thread or secure with toothpicks.
Place the bird in a roasting bag/sleeve or wrap it in aluminum foil. Send the duck with oranges to bake in a preheated oven for 1.5-2 hours (depending on the weight of the carcass). Cooking temperature - 190-200 degrees.
After the specified time, remove the duck from the oven. Carefully cut the sleeve. Transfer the duck to a heatproof dish or deep baking tray. A lot of juice released from the oranges and fat rendered from the poultry will remain in the sleeve. Pour about half a glass into a bowl. Pour the rest over the duck. At this stage, you can make several longitudinal cuts on each half of the duck breast to speed up the rendering of the subcutaneous fat.
Place honey in the poured liquid. Stir. Brush the duck with honey sauce and place in the oven for another 15-20 minutes until golden brown.
Before serving, cut open the sewn belly and remove the oranges. Place them next to the duck. Serve warm.

Baked and stewed duck is delicious on its own, and combined with oranges you will get an incredibly aromatic dish. Do you want to surprise your loved ones? Duck with oranges is a good option!

People are used to cooking this bird only for celebrations, but why not make a fragrant duck today?

Try it and you will like it!

Ingredients:

• 1 young duck weighing 1.5-2 kg;
• several oranges;
• 30 g liquid honey;
• cinnamon stick;
• allspice - a few peas;
• spices to taste.

Cooking technology:

1. Trim offal. Remove excess fat.
2. Mix garlic, spices, orange zest and juice of 1 citrus. Prick the skin of the bird with a fork and rub with marinade.
3. Leave in the marinade overnight. Turn over occasionally.
4. Remove the bird and fill it with orange slices and cinnamon. Use toothpicks to close the hole.
5. Bake the duck at 180°C for 40 minutes.
6. Remove from the oven and brush with any juices that have formed on the bottom. Bake for another 40 minutes.
7. Remove and brush the carcass with honey to make it brown. Cook for another quarter of an hour.

Duck baked in a sleeve turns out to be extremely tasty. Before serving, garnish with oranges and prepare a side dish. Rice or vegetables are especially suitable.

How to stew deliciously in a slow cooker

Duck requires close attention in preparation. If time is limited, use a slow cooker.

The stewed duck is juicy and tender. Hassle-free preparation.

You will need:

• duck;
• leeks - 2-3 stalks;
• 6 oranges;
• Bay leaf;
• spices to taste (coriander, salt, pepper or a ready-made set).

How to cook:

1. Cut the carcass into small pieces. Rinse well with warm water. Leave it with the skin on so you don't have to add oil. The duck will roast in its own juices.
2. Grease the bottom of the bowl with oil.
3. Lay out the poultry pieces.
4. Fry on both sides.
5. When all parts of the duck have been fried, place everything in the multicooker bowl. Add leek, bay leaf, spices. Cut the oranges into slices and place them on top of the meat.
6. Set the “Extinguishing” mode. Cook for an hour.

While the duck is cooking, prepare a suitable side dish. Oranges give the meat a subtle citrus flavor.

After trying the dish once, you will want to cook it constantly.

With the addition of apples

This recipe is ideal for your first culinary experience. Even without being a professional, you can cook a delicious dish.

Duck with apples and oranges turns out to be very aromatic, and the taste is harmonious, despite such an interesting combination.

Ingredients:

• 1 duck (2.5-3 kg);
• spices;
• 6 chopped apples;
• 1 orange;
• cinnamon (optional);
• 40 g orange juice.

Step-by-step instruction:

1. Wash the bird and dry it.
2. Rub with spices inside and out.
3. Stuff the duck with cinnamon fruit and cover with toothpicks.
4. Tie the legs, prick the breast with a fork, or make cuts.
5. Preheat the oven to 160 degrees. Place the duck on a baking sheet and arrange the remaining fruit around the bird. Pour over orange juice. Bake for 1.5-3 hours, depending on size.

This aromatic dish is suitable for any celebration.

Duck fillet with oranges

The duck fillet is a bit dry, but combined with citrus it turns out juicy. The meat takes on an unusual taste.

To prepare the dish you will need:

• fillet – 0.5 kg;
• 2 oranges;
• 50 g soy sauce;
• 1 cube of chicken broth;
• olive or vegetable oil - 1 tbsp. l.;
• spices.

Cooking process:

1. Wash the fillet, dry it with paper towels and rub with spices.
2. Line a baking pan with parchment and grease with butter.
3. Place the fillet, pour over the sauce. Mix oranges, soy sauce, bouillon cube.
4. Place the fillet in the preheated oven for 25 minutes. Bake at 210°C.

Lingonberry sauce is ideal for fillet. Duck with oranges in the oven has a bright taste.

Step-by-step recipe from Yulia Vysotskaya

Duck baked with citrus is a dish for real gourmet food healers. This dish will delight your loved ones.

Basic ingredients:

• 2 carrots;
• 1 onion;
• 1 orange;
• juice and zest from 3 oranges;
• carcass – 1-1.5 kg.

Additional products:

• 30 g each of juniper and coriander seeds;
• 3 g each of dry ginger and corn starch;
• 0.5 tbsp. l. black peppercorns, cloves, cumin and ground cinnamon;
• 3 tbsp. l. soy sauce;
• head of garlic;
• 5 thyme flowers;
• salad leaves - a bunch;
• sesame oil – 30 g;
• olive oil – 8 g;
• a pinch of sea salt;
• 8 star anise.

Cooking process:

1. Mix juniper, cumin, black peppercorns, star anise and coriander. Pour into a frying pan without oil and heat.
2. Chop the carrots (slices or cubes). Onions - in half rings. Cut the garlic in half, no need to peel or segment it.
3. Mix the spices fried in a frying pan and grind in a blender. Add zest, cinnamon, salt and sesame oil.
4. The bird is rubbed with the prepared spice mixture. Pour over liquid honey, orange juice and place in the oven. Place in a duck pot, on the bottom of which vegetables, thyme and bay leaf are laid out in advance.
5. Bake for 20 minutes. Sometimes water with the resulting juice. Turn the carcass over and leave for another 40 minutes.
6. Then the temperature is reduced and simmered for another half hour.

The finished duck is placed on a dish. Soy sauce is added to vegetables. Served with fresh salad.

Cooking in French

French duck turns out to be extremely aromatic and tender. The dish is prepared quickly and easily.

Ingredients:

• 1 duck carcass;
• 3 stalks of celery;
• 2 tbsp. l. olive oil;
• Provençal herbs, pepper and salt to taste;
• 3 tbsp. l. honey and dessert wine;
• 1 lemon;
• 2 oranges;
• dry sage.

Cooking method:

1. Mix all spices in a separate container.
2. Squeeze the juice of a lemon and 1 orange. Combine with spices, pour in wine.
3. Coat the carcass with marinade and cover with film.
4. Place in the refrigerator. Marinate for 4 hours.
5. Cut the remaining orange into rings. Chop the celery.
6. Stuff the duck with orange and celery.
7. Bake for 60 minutes.

You will need:

• 1 duck breast;
• 2 large handfuls of spinach;
• ½ peeled and segmented orange;
• ½ shallot;
• 1 tsp. sesame oil;
• juice from ½ orange;
• soy sauce;
• 70 g cherry tomatoes.

Preparation:

1. Preheat the oven. Beat the breast, rub with spices and fry on both sides. Bake until it turns golden brown.
2. Remove the duck, place it in the pan and cover with a lid.
3. Cut the segmented orange slices into 2 parts.
4. Wash the tomatoes and cut them into halves.
5. Cut the shallots into half rings.
6. Mix tomatoes, orange slices, onion and spinach. Season with sesame oil, soy sauce, salt and pepper.
7. Place the salad mix on a beautiful platter. Place duck cut into cubes or slices on top.
8. Pour over orange juice.

Duck is a type of bird that has tougher meat than regular chicken. Therefore, simply frying it in a frying pan is not the best option. You should definitely use sauce. Duck goes perfectly with orange sauce.

Simple recipe

• duck breasts – 2 pcs.;
• salt;
• oranges – 4 pcs.;
• ground pepper;
• sugar – 120 g;
• broth (preferably chicken) – ¾ tbsp.

Prepare duck in orange sauce in portions as follows:

We thoroughly wash the oranges under water and, using a grater, remove the zest from them, only the orange part;

We make fresh juice from peeled citrus fruits;

Transfer the resulting juice into a deep frying pan and combine it with the broth, sprinkle with sugar and sprinkle with chopped zest;

Place the substance on the fire and, stirring, bring to a boil;

After the mixture begins to boil, reduce the heat to low and thicken the sauce for about half an hour;

Don’t forget to rinse the breasts thoroughly without removing the skin;

Heat a dry frying pan well and place the dried duck fillets in it, skin side down, before adding salt and pepper;

Over medium heat, closer to maximum, gild the meat on one side for about 12 minutes, and then another 10 minutes on the other;

Cut the finished meat component into thick slices and, placing it on a plate, pour plenty of orange sauce over it.

Whole duck with orange sauce

• cognac – 40 ml;
• duck carcass – 1.5-2 kg;
• ground pepper;
• orange – 2 pcs.;
• salt;
• favorite dried herbs.

How to cook:

1. The oranges should be thoroughly washed and the juice squeezed out of them, which is then mixed with cognac;
2. We also wash the poultry carcass and pat it dry with paper towels;
3. It is then important to rub the duck with salt, dried herbs and pepper;
4. Heat the oven to 200°C, and in the meantime place the spice-rubbed bird in a baking bag. We tie one side of the bag, and through the other hole we fill the belly with the orange-cognac mixture. It also doesn’t hurt to place half of the squeezed orange there;
5. After tying the other end of the bag, transfer the semi-finished product to a baking sheet in the oven and leave for 20 minutes;
6. Then you should turn the duck in your sleeve over to the other side and wait the same period of time;
7. It doesn’t hurt to turn the bird over one more time and, lowering the temperature to 180°C, continue cooking for 40 minutes.

Duck in orange-honey sauce in the oven

• soy sauce – 40 ml;
• orange – 1 large;
• honey (liquid) – 80 ml;
• salt, spices;
• American mustard - 20 ml;
• duck – 1 carcass (about 2 kg).

Cooking steps:

1. Rub the washed and dried duck carcass with salt and selected spices;
2. Squeeze the juice out of a whole orange into a convenient container;
3. We also send honey, mustard and soy sauce there;
4. Mix the substance until smooth and coat the spicy bird carcass with it;
5. Place the duck in a baking sleeve and fill it with the remaining coating;
6. Turn the bag over several times so that the sauce covers the entire bird;
7. Place the preparation in the refrigerator to marinate overnight;
8. Heat the oven at 220°C and place a baking sheet with the duck, previously removed from the marinade, into it;
9. Do not touch for 20 minutes, and then reduce the oven temperature to 180°C and continue cooking for another 80 minutes;
10. While the meat is baking, it is important to baste it with marinade and rendered fat.

How to prepare orange sauce for duck separately

Option #1

• sesame (seeds) – 1 pinch;
• Dijon mustard – 60 ml;
• lemon – ½ piece;
• salt - to taste;
• olive oil – ¾ tbsp.;
• pepper - to taste;
• large orange.

Preparation:

1. Fresh juice from citrus fruits should be squeezed into a deep bowl;
2. Add all the other ingredients to the juice and whisk generously;
3. The substance has thickened slightly - it’s ready.

Option No. 2 (sweet)

• water – ½ l;
• orange – 1 large;
• white pepper – 3 g;
• starch – 2 tbsp;
• sugar – 10 g.

Preparation:

1. We wash the orange fruit generously with water and peel the zest from it;
2. Place the orange shavings in a saucepan and pour boiling water over them;
3. Place the vessel on the fire, wait for it to boil and boil for 10 minutes over low heat;
4. Strain the broth through cheesecloth and dilute the starch in it;
5. Boil the thicket again and season with spices and sugar, combine with the starch substance;
6. Stirring generously, wait for it to thicken, and then squeeze the juice out of the remaining orange and combine with the preparation.

Option No. 3 (universal)

• raw yolks – 4 pcs.;
• butter – ½ p.;
• orange - 1 fruit;
• spices to taste;
• fresh lemon – 20 ml.

Preparation:

1. It is important to remove the zest from the orange and extract the juice from it;
2. Grind the orange peel;
3. Place the yolks in a deep bowl and beat, not forgetting to add spices and lemon juice in the process;
4. Then add the orange juice there and mix well;
5. The butter must be melted and added to the resulting mixture along with the chopped zest;
6. Beat thoroughly again.

Honey-orange sauce

• melted butter – 20 ml;
• honey – 30 g;
• mixture of coriander, savory, basil and paprika - 1 tsp;
• orange - 1 fruit;
• pepper, salt.

Preparation:

1. Fresh juice should be squeezed out of the washed orange;
2. We send the resulting substance into a saucepan, which we place on the stove;
3. Add honey and ghee;
4. Add the prepared spices to the homogeneous mixture;
5. After mixing thoroughly, serve.

• In order to squeeze the maximum amount of juice out of an orange, you should pour boiling water over it and then roll it on the table. This way, the fibers inside the fruit will soften and “give up” more juice;
• It is better to marinate the duck before putting it in the oven. This can be done with the help of spices, which should be rubbed on it;
• Piercing will help get rid of excess fat in the bird. The fattest areas of the carcass should be pricked in several places. This way, during baking, the maximum amount of oily substance will “come out” of the duck;
• You can reduce the baking time by cooking. To do this, boil the carcass for about 20 minutes in boiling water, and then continue cooking according to the recipe;
• If, after the specified baking time, the duck is not completely cooked, then this process should be extended. And to understand whether the dish is ready or not, it is important to make a shallow cut on the breast. If the juice oozes clear, then the bird is cooked;
• To roast duck breasts, do not remove the skin. Lattice cuts should be made on the outer cover. This way the finished dish will not only get an appetizing crust, but will also get rid of excess subcutaneous fat.

1. Separate the duck fillet from bones and skin. Place the bones in a saucepan, add 0.5-0.6 liters of cold water and put on fire. After boiling, reduce the heat and boil the bones for 40-50 minutes at a low simmer.
2. If desired, at the beginning of cooking the broth, you can add a peeled onion with a cross-shaped cut in the skin. If there are no bones, you can replace this broth with beef or chicken (pre-cooked).
3. Remove the zest from the oranges and grate one of them on a fine grater. Squeeze the juice from the pulp and strain it through a sieve to remove the seeds (to prepare orange sauce you need about 170-200 ml of juice). Cut half of one orange into half rings (the slices will be useful for decoration later).
4. Pour sugar into a frying pan, pour in about 70 ml of boiling water and place over medium heat. Stirring, bring to a boil. After boiling, do not stir the caramel, just simmer it over low heat for 1-2 minutes until golden brown.
5. Then pour in a spoonful of wine vinegar and quickly spread the caramel over the entire surface of the pan (like pancake batter). As soon as the mixture becomes homogeneous, stirring, pour orange juice into it in a thin stream.
6. Boil the orange sauce over low heat until about half of the liquid has evaporated, about 5-10 minutes. While stirring the boiled sauce, pour in the broth. Boil the sauce again until half the liquid has evaporated, stirring occasionally. Then you can remove the pan from the heat.
7. Meanwhile, season the duck with salt and pepper and place in a bowl. You can immediately cut the fillet into thin slices and fry them separately, or you can fry the fillet in large pieces and cut them into pieces when serving. Let the duck marinate for about 15-20 minutes.
8. In a separate frying pan, heat a couple of tablespoons of vegetable oil and add pieces of duck fillet. Fry the duck for 5-7 minutes on each side (over medium-high heat). Then immediately wrap the fillet pieces tightly with foil and leave for 10-15 minutes.
9. Place the frying pan in which the duck was fried on the fire and add orange slices. Fry the orange slices on both sides until caramelized and transfer to a separate plate.
10. Pour a spoonful of balsamic vinegar into the same pan and heat it up a little. Pour orange sauce into a frying pan with hot vinegar in a thin stream. Stirring until it thickens and reaches the desired consistency. After this, add salt to the sauce, add the grated zest of one orange and stir.
11. Remove the pan from the heat, add the butter to the sauce and stir thoroughly until it is completely dissolved. Serve the duck with orange sauce hot, with fried orange slices. Bon appetit!