Duck With Oranges Recipe
An introduction to this Duck With Oranges to your longing taste buds is going to keep them from asking for anything else for a long time to come. Indulge yourself in this Duck With Oranges as Appetizer. This recipe is ideal for people on a Low Calorie diet. The European Duck With Oranges has an unique characteristic of addicting you to it on the first bite. You don't need to think more. Just prepare this Duck With Oranges now!
Ingredients
4 lb duck
1 oz butter
Sweet paprika
2 tbsp redcurrant jelly
1 1/4 cups chicken bouillon (stock)
4 oranges
2 tsp cornstarch (cornflour)
2/3 cup red wine
Directions
Prick the duck all over with a fork.
Brush with butter and sprinkle with paprika.
Put on a micro-proof meat roasting rack and cook on MEDIUM for 28 minutes.
Wrap in aluminum (aluminium) foil, matt side outward, and leave to stand for 15 minutes.
To make the sauce, mix 2 tablespoons (1 tablespoon) of the duck cooking liquid with the redcurrant jelly and bouillon (stock).
Heat on HIGH for 2 minutes.
Grate the zest (peel) and squeeze the juice from 2 oranges and add to the sauce.
Mix the cornstarch (cornflour) with the wine to a smooth paste and stir into the sauce.
Heat on HIGH for 1 1/2-2 minutes, stirring once.
The sauce should have thickened slightly; if not, heat for a further 1/2-1 minute.
Carve the duck into portions and arrange on a warm serving plate.
Spoon a little of the sauce over the duck.
Peel and segment the remaining oranges and use to garnish the duck.
Brush with butter and sprinkle with paprika.
Put on a micro-proof meat roasting rack and cook on MEDIUM for 28 minutes.
Wrap in aluminum (aluminium) foil, matt side outward, and leave to stand for 15 minutes.
To make the sauce, mix 2 tablespoons (1 tablespoon) of the duck cooking liquid with the redcurrant jelly and bouillon (stock).
Heat on HIGH for 2 minutes.
Grate the zest (peel) and squeeze the juice from 2 oranges and add to the sauce.
Mix the cornstarch (cornflour) with the wine to a smooth paste and stir into the sauce.
Heat on HIGH for 1 1/2-2 minutes, stirring once.
The sauce should have thickened slightly; if not, heat for a further 1/2-1 minute.
Carve the duck into portions and arrange on a warm serving plate.
Spoon a little of the sauce over the duck.
Peel and segment the remaining oranges and use to garnish the duck.
