Duck orange recipe : Duck in Orange sauce (Duck a l’Orange), 100% memorable, delicious and amazing from the U.S! – [video + 2019]Posted in : American food, French recipe on by :
After Beef Wellington, Fajita, Picadillo and Acaraje , it is time to introduce an amazing recipe with duck 9Duck in Orange sauce (Duck a l’Orange)). Duck in orange sauce is one of the most delicious American food recipes (Duck in Orange sauce (Duck a l’Orange)) in the U.S, which has its own fans in Arizona and also in France.
- 1 tablespoon salt rock
- 1 teaspoon coriander
- Half teaspoon cumin
- 1 teaspoon black pepper
- Duck two kilos to three kilos
- 1 pc orange
- 4 branches of fresh thyme
- 4 fresh branches of marjoram
- 2 branches of fresh parsley
- 1 small onion cut into eight parts
- Half a cup of white vinegar
- Half a pound of duck extract or veal extract or chicken extract
- Half a Hawk Number
- Half a celery number
- 1/3 glass of sugar
- One third of the Portuguese pound of fresh water from one to two Portuguese
- 2 tbsp white vinegar
- Eighth teaspoons of salt
- 2-4 tablespoons Chicken Extract or Duck Extract
- 1 tablespoon softened butter
- 1 tablespoon all-purpose flour
- 1 tbsp grated Portuguese
- A thermometer number
In order to prepare a duck:
For start this American food recipe, turn the oven already at 245 o C. Mix salt, coriander powder, cumin powder and black pepper powder. Dry the washed dish with a clean cloth and fill it in and out of a spice mix. Add porridge to four cut pieces along with thyme, marjoram, parsley and 4 pieces of onion in the duck.
Leave another half of Portugal mixed with vinegar and extracts. Grill the remaining pieces of onion with hawthorn and celery inside the pan, then grill the duck on the grilled vegetables for 30 minutes.
Bring the mixture of wine to the frying pan at 177 degrees Celsius. Dip the duck until the dipped thermometer shows a temperature of 76 degrees Celsius (for one to an hour) Grill the grill section and grill the duck for 3 minutes until the upper part of the golden brown is brown. Slice the little bit to put the extract inside the stomach into the pan, then place it on the grinding plate. Let it stay for 15 minutes. Keep the water inside the pan.
In order to prepare the sauce:
As the duck breaks down, add a quarter of the small pot of sugar in it until it melts, and place it on the gentle flame. Continue to bake sugar with each one of them occasionally until it is thoroughly watered and caramelized. Add Portuguese water, vinegar and salt to sugar. Mix the flame with each passing time until caramel is dissolved. Pour out from the heat.
Remove the vegetables from the pan and extract from the pan into a bowl. Then extract the fat and add other extracts. Mix the butter and the flour together. Add the extract inside the pan into a small pot, bring it to the boil, then add the butter and flour mixture to it. All the contents quickly stir in order to get the bullet to bullet the material. Add porridge and grated Portuguese portions to the contents, stirring at any time, soak the dressing so that it becomes concentrated and the grated skin softens. Serve duck with orange sauce and enjoy this American food recipe.
Did you cook this American-French food recipe (Duck in Orange sauce (Duck a l’Orange))? What do you think about this American-French food recipe? Comment your opinion about it.