Roast Duck With Orange Juice
When it comes to culinary traditions worldwide, duck is a cherished ingredient that holds a special place in dishes from various cultures. In this recipe, we'll be focusing on crafting a delectable duck breast paired with a distinctive sauce. By searing the duck to create a beautifully browned exterior and finishing it off in the oven, we pave the way for a succulent and rich main course. Elevating this dish further, we prepare a unique sauce using a medley of orange juice, brandy, wine vinegar, and other flavorful components. The result is a harmonious blend of textures and tastes that transform a simple meal into a delightful culinary experience.
— Constant Cookbook
Ingredients
- Ingredients:
- duck breast 300g
- tomatoes
- mushrooms
- potato,sliced
- salt
- black pepper
- butter
- rosemary
- Sauce:
- Brandy 60g
- Orange juice 200g
- vinegar 20g
- Red wine 10g
- Black pepper
- Sugar
- Salt
- Butter
- Oliver
Instructions
- Duck is an important ingredient in French, Chinese, and Japanese food. I have ever cooked duck breast before, but this time I try to make a more specific sauce to this dish.
- First of all, heat the duck in a frying pan to brown skin, then roast it in oven.
- Use orange juice,brandy,wine vinegar to mix specific sauce.
- Then heat the tomatoes and mushrooms with rosemary and butter in frying pan.
- When duck is ready, place all in a platter and serve with sauce.
Yield
Serves 1
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