CONTEST-WINNING ORANGE-GLAZED CORNISH HENS
This is a wonderfully elegant entree to serve at a cozy dinner party for four. Your guests will think you spent hours in the kitchen preparing the tender golden brown hens and perfecting the full-flavored basting sauce. -Laurie Bartley, Lake Hiawatha, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to at 350°. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered, for 1 hour., Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15 minutes. Spoon over hens. Bake until a thermometer reads 170°, about 15 minutes longer.
Nutrition Facts : Calories 682 calories, Fat 40g fat (15g saturated fat), Cholesterol 235mg cholesterol, Sodium 819mg sodium, Carbohydrate 36g carbohydrate (35g sugars, Fiber 0 fiber), Protein 35g protein.
EASY ORANGE BASTING SAUCE
Cooking meat with fruits is a special treat. This sauce has NO FAT, NO SODIUM, and NO sugar added, and you can make it a few days ahead and store it in your fridge until you're ready to cook.
Provided by NormCooks
Categories Sauces
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Peel all oranges. Chop enough of the rind (peelings)to equal 1/2 cup. Discard remaining peelings.
- Insert your 1/2 cup of orange rind into your food processor.
- Slice the orange into quarters and place in food processor with the rind.
- Peel and wash your garlic cloves, then place in food processor. You can save time by purchasing peeled and washed garlic cloves pre-packaged in your produce section.
- DO NOT use garlic soaked in oil which is sold in a jar in the spices section of your grocery store. The oil is just another fat product.
- Add all other ingredients to food processor, then puree for about 1 minute until you get a marmalade-like texture.
- This recipe makes about 24 oz of sauce, which is enough to baste about 12 to 15 pieces of chicken.
- I usually baste meats at the start time, and again halfway through cooking. Spritzing the meat with a bit of water during cooking keeps it moist and will not affect the flavor of this particular sauce.
Nutrition Facts : Calories 28.8, Fat 0.1, Sodium 0.5, Carbohydrate 7.1, Fiber 1.8, Sugar 4.3, Protein 0.6
ORANGE SAUCE
Steps:
- In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.
Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
DUCK A L'ORANGE
My Mother-in-law prepared this duck for the holidays and special occasions. My husband loves duck, so I prepare this entree each year for his birthday dinner. The orange concentrate provides great flavor to the serving sauce. I tried this recipe on wild duck, but prefer the flavor of domestic ducklings. --Sue A. Jurack
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Prepare rice mix according to package directions. Prick skin of duckling well with a fork. Loosely stuff duckling with wild rice mix. Skewer neck openings; tie drumsticks together. , Place breast side up on a rack in a shallow roasting pan. In a small bowl, combine the orange juice concentrate, honey, butter and soy sauce; set aside., Bake, uncovered at 350° for 1 hour. Baste with orange juice mixture. Bake 1-1/2 to 2 hours longer or until a thermometer reads 180° for the duckling and 165° for the stuffing, basting occasionally with orange juice mixture. (Drain fat from pan as it accumulates). , Cover loosely with foil if duckling browns to quickly. Cover and let stand for 20 minutes before removing stuffing and carving. Discard any remaining basting sauce., For orange sauce, in a small saucepan, combine orange juice concentrate and water; bring to a boil. Combine cornstarch and cold water until smooth. Stir into orange sauce; cook and stir for 2 minutes or until thickened. Season with salt. Serve with duck.
Nutrition Facts : Calories 1115 calories, Fat 80g fat (27g saturated fat), Cholesterol 235mg cholesterol, Sodium 608mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 1g fiber), Protein 57g protein.
EASY ORANGE GLAZE DUCK
My husband told me his grandmother made something similar to this, so I made up a recipe and it turned out delicious! Now it is a favorite at holiday meals and whenever we can find ducks. Makes enough for 1 or 2 ducks. If you want, marinate the duck the night before in the mixture. It makes it a little more tender.
Provided by MomofFourPickyEaters
Categories Meat and Poultry Recipes Game Meats Duck
Time 2h40m
Yield 4
Number Of Ingredients 7
Steps:
- Pour the orange soda, orange juice concentrate, barbecue sauce, brown sugar, and teriyaki sauce into a bowl, and stir to combine and dissolve the sugar.
- Preheat oven to 350 degrees F (175 degrees C). Remove any excess pieces of fat from inside the duckling, place the duck into a roasting pan, and prick the skin all over with a fork to allow the fat to drain off while roasting.
- Brush the duckling with the orange mixture. Place the mushrooms into the cavity of the duck, and spoon in some of the orange sauce.
- Roast the duck in the preheated oven, brushing it every 20 to 30 minutes with the orange sauce, until a meat thermometer inserted into a thick part of a thigh reads 165 degrees F (75 degrees C), about 2 1/2 hours.
Nutrition Facts : Calories 946.6 calories, Carbohydrate 73.7 g, Cholesterol 161.3 mg, Fat 54.6 g, Fiber 1.2 g, Protein 39.8 g, SaturatedFat 18.6 g, Sodium 1822.7 mg, Sugar 56.8 g
FIRECRACKER SAUCE
Chef Greg Ische of the Hotel del Coronado recommends this as a great BBQ basting sauce as well as a dipping sauce.
Provided by Chef Kate
Categories Sauces
Time 2h10m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Combine the zest and the juice of the orange with all the ingredients except the seeds in a bowl and mix well.
- Toss the sesame, cumin and fennel seeds together in a saucepan with no oil and cook on high heat for a few minutes (the seeds will pop and brown).
- Toss the toasted seeds into the sauce.
- Let the firecracker sauce stand for at least two hours before serving.
Nutrition Facts : Calories 210.9, Fat 9.2, SaturatedFat 1.3, Cholesterol 1, Sodium 1531.3, Carbohydrate 29.3, Fiber 4.7, Sugar 18.3, Protein 5
ROAST DUCK WITH ORANGE SAUCE
Add the refreshing taste of orange to your roast duckling. This recipe is sure to become a holiday favorite in your home.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h10m
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Fasten neck skin of duckling to back with skewers. Fold wings across back with tips touching. Place duckling, breast side up, on rack in shallow roasting pan. Pierce skin all over with fork. Loosely tie legs to the tail, if desired, to better hold even shape during cooking. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
- Roast uncovered about 2 hours 30 minutes or until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Place tent of aluminum foil loosely over breast during last hour to prevent excessive browning. Place duckling on heated platter. Let stand 15 minutes for easier carving.
- Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan. Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Stir in orange sections and liqueur. Brush duckling with some of the orange sauce. Serve with remaining sauce.
TANGY ORANGE BASTING SAUCE
Make and share this Tangy Orange Basting Sauce recipe from Food.com.
Provided by DallasDiva22
Categories Sauces
Time 5m
Yield 1 1/4 cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- In small bowl combine all ingredients.
- Use as a basting sauce for grilling or broiling beef, ribs, or chicken.
Nutrition Facts : Calories 115.4, Fat 0.1, Sodium 3.5, Carbohydrate 21.3, Fiber 0.4, Sugar 20.2, Protein 1.3
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