A ready made sauce for duck (and so much more). You don't need any oil in the pan. Preheat the oven to 220°C/200°C fan/Gas 7. Add in the red wine, orange zest, orange juice and seasoning and bring to the boil. * Keep the duck fat – it’s great for flavoursome roast potatoes. * If your duck comes with the giblets, save them to make a flavoursome stock with the duck bones. Mix the butter and marmalade together in a bowl, then spread over the browned side of the cold duck breasts. Delicious with a puree of potatoes and carrots. Rub the skin with oil and season with salt. What to drink with it . Slow-roast duck with orange & Port sauce Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. Transform your Sunday lunch with Mary Berry's slow-roasted duck with a Port & cherry sauce, as seen on her BBC series, Classic. Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time. https://www.seriouseats.com/recipes/2018/12/duck-a-lorange.html Cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. Season with salt and pepper and boil until the sauce is glossy and thick enough to coat the back of a spoon. Reduce to simmer for a couple of minutes, then serve. 3. Combine cranberries, orange liqueur, honey, white sugar, and soy sauce in a saucepan. Remove the duck from the pan and cover with foil to keep warm while you finish the sauce. Ingredients. 4. Slice the duck breasts and place on serving plates. Allow to cool slightly, about 3 minutes. Prepare ahead: The sauce can be made up to a day ahead and reheated. Add in the shallots and cook for about five minutes to soften. The wings of the duck should be tender, and the legs should come away easily from the body of the bird. Heat a large pan. Remove from the oven to rest for 15 minutes before carving. Master the classics with Mary Berry's fail-safe recipes for everything from a brilliant beef Bourguignon to the perfect lasagne with Classic, the cookbook that accompanies her upcoming BBC series. Drain the fat from the bottom of the tin, reserving 1 tablespoon for cooking the sauce (see also tip). The quality mark means that food has been produced to the highest standards. So, don't think this is only a ready made orange sauce for duck. allrecipes.co.uk/recipe/22947/my-sister-s-duck---l-orange.aspx Add in the red wine, orange zest, orange juice and seasoning and bring to the boil. Brown well then remove to a plate. Get our latest recipes, competitions and cookbook news straight to your inbox every week Pour in wine, orange juice, lemon juice, and red wine vinegar. https://www.redonline.co.uk/.../a502455/valentine-warner-duck-a-lorange Place the duck breasts back in the pan and simmer for ten minutes. https://www.goodto.com/recipes/mary-berry-s-orange-and-honey-roast-chicken When the Add a little of the hot sauce to the bowl and then add the mixture to the rest of the sauce in the pan. Reduce the oven temperature to 160°C/140°C fan/Gas 3 and slow-roast for 2½ hours, basting from time to time. 2. Still stirring, bring entire mixture to boil. Pan Fried Duck Breasts with Red Wine and Orange Sauce, A Match Made in Heaven: Farmhouse Cheese and Craft Beer, How to Create the Perfect Christmas Cheese Board, Agri-Food Diversity & Inclusion Forum (AgDiF), Cookie Declaration & Cookie Consent Update, 1 teasp. For a veggie, why not go for garlic roasted broccoli, classic steamed or boiled haricot verts or an earthy Roasted Beetroot Salad with Feta Cheese. Especially crispy, cheesy smashed potatoes or potato wedges, but it's also delicious with a Hasselback Potato. This post may contain affiliate links, where we earn from qualifying purchases. Duck à l’orange, duck with cherry sauce, such classic recipes. See more details in the policy page. Serves: 2 Total Calories: 194. https://www.redonline.co.uk/.../duck-breasts-with-a-port-and-berry-sauce Heat the reserved duck fat in a medium saucepan and fry the shallots over a medium-high heat for 4–5 minutes until lightly golden but not burnt. 1. https://thehappyfoodie.co.uk/recipes/slow-roast-duck-with-port-and-cherry-sauce https://www.seriouseats.com/2018/12/how-to-make-duck-a-lorange.html Meanwhile, make the sauce. Orange Sauce for Duck. For more information on our cookies and changing your settings, click, Get our latest recipes, competitions and cookbook news straight to your inbox every week, Get our latest recipes straight to your inbox every week, sunflower oil (for rubbing into the duck's skin). 5. https://www.deliaonline.com/.../roast-duck-with-cherry-sauce Place the duck breasts back in the pan and simmer for ten minutes. Registered number: 861590 England. It's equally delicious with all … https://www.ocado.com/webshop/recipe/duck-with-port-and-orange-sauce/152… In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. Aug 9, 2020 - Mary Berry's Christmas crowd pleasers! Originally the cherries would have to be fresh so the time of year was restricted; now use fresh or the frozen ones are excellent too. This duck breast with blackberry sauce is incredibly quick and easy to prepare and makes for a delicious and elegant meal. Add the jelly and vinegar, then strain the sauce and discard the shallots. It also pairs well with a range of sides. https://recipes.timesofindia.com/us/recipes/orange-sauce/rs58773589.cms Sprinkle with salt and pepper. 6. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins.