THAI ORANGE DUCK
The Thai-style version of duck à l'orange here requires only a little more work. It does not take much time to begin with, but if it makes life easier, prepare the curry base in advance, then cook the duck breasts when guests arrive. Reheat the curry sauce, carve the meat and combine. The fragmenting segments of orange and the deep sourness of the juice perfectly complement the oily richness of the coconut and the fat sweetness of the meat.
Provided by Nigella Lawson
Categories dinner, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat broiler. Broil duck breasts until skin is crisp and meat is pink, about 5 minutes a side. Allow to rest, then slice diagonally. Alternatively, pan-fry breasts until just pink in center. Slice, and set aside.
- With a fine microplane grater, grate zest of oranges, and set aside. In a wide saucepan, combine creamy top of coconut milk with curry paste. Place over medium-low heat, and whisk to make a smooth paste. Add rest of can of coconut milk, chicken broth, kaffir lime leaves and cardamom.
- If using eggplants, add them to pan with duck pieces. Bring to a boil, then reduce heat to low, and simmer until eggplants are tender, about 15 minutes. Add bamboo shoots, fish sauce and orange zest. Cut one orange into peeled segments. Cut each segment in two, discarding any seeds, and add to curry. Juice remaining orange, and add juice to curry. If using sugar snaps, add them to curry, and cook 1 to 2 minutes. Pour mixture into bowls, garnish, and serve.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 29 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 21 grams, Sodium 977 milligrams, Sugar 11 grams
THAI ORANGE CHICKEN
Slightly sweet, a little spicy and a hint of orange gives this chicken dish a unique flavor that is sure to wake up your taste buds. Serve over Chinese noodles or rice along with a green salad for a delicious, quick meal.
Provided by COOKINGQUEEN75
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet.
- Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
- Remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 37.1 g, Cholesterol 32.3 mg, Fat 24.3 g, Fiber 3.5 g, Protein 18.4 g, SaturatedFat 3.6 g, Sodium 1359.8 mg, Sugar 25 g
ROAST DUCK WITH ORANGE AND GINGER
For a festive occasion, a burnished whole duck makes quite an impression - fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don't use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.
Provided by David Tanis
Categories dinner, lunch, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
- Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
- Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
- Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.
CHEF JOHN'S ORANGE DUCK
This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time.
Provided by Chef John
Categories Meat and Poultry Recipes Game Meats Duck
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
- Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
- Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
- Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
- Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
- Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 14.9 g, Cholesterol 129.6 mg, Fat 20.9 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 8 g, Sodium 593 mg, Sugar 12.2 g
More about "thai orange duck recipes"
THE TOP 23 IDEAS ABOUT THAI CRISPY DUCK RECIPES
From momsandkitchen.com
- My last meal Crispy duck with Thai basil food. from My last meal Crispy duck with Thai basil food. Source Image: www.reddit.com.
- Thai Crispy Skin Duck Noodle Salad Recipe. from Thai Crispy Skin Duck Noodle Salad Recipe. Source Image: www.pinterest.com.
- Citrus Duck with Crispy Skin Whole30 Paleo AIP. from Citrus Duck with Crispy Skin Whole30 Paleo AIP. Source Image: thecastawaykitchen.com.
- Thai Tada – good food thai style. from Thai Tada – good food thai style. Source Image: www.thaitada.com. Visit this site for details: www.thaitada.com.
- crispy thai duck salad recipe from cooking with cocktail. from crispy thai duck salad recipe from cooking with cocktail. Source Image: www.pinterest.com.
- Crispy duck recipe goodtoknow. from Crispy duck recipe goodtoknow. Source Image: www.goodtoknow.co.uk. Visit this site for details: www.goodtoknow.co.uk.
- Thai Moon. from Thai Moon. Source Image: beantownbelly.com. Visit this site for details: beantownbelly.com. Marcello Tully’s Chinese roast duck offers a fantastic alternative to a remove, and also there are lots of other zesty duck recipes to be located in this collection with a range of Oriental impacts.
- Thai Inspired Crispy Duck & Arugula Salad Nom Nom Paleo. from Thai Inspired Crispy Duck & Arugula Salad Nom Nom Paleo. Source Image: nomnompaleo.com.
- Thai Crispy Skin Duck Noodle Salad Recipe. from Thai Crispy Skin Duck Noodle Salad Recipe. Source Image: in.pinterest.com.
- Thai style duck stir fry with lime. from Thai style duck stir fry with lime. Source Image: www.sainsburysmagazine.co.uk. Visit this site for details: www.sainsburysmagazine.co.uk.
THAI ORANGE DUCK - DINING AND COOKING
From diningandcooking.com
Estimated Reading Time 2 mins
DOK KHAO - 684 PHOTOS & 366 REVIEWS - YELP
From yelp.com
137 Yelp reviewsLocation 15200 Potomac Town Pl Ste 110 Woodbridge, VA 22191
10 BEST THAI ROAST DUCK RECIPES | YUMMLY
From yummly.com
DUCK BREASTS WITH ORANGE SAUCE (BEST …
From alwaysusebutter.com
HOW TO MAKE DUCK SAUCE: EASY 5 MINUTE RECIPE
From thewoksoflife.com
THAI ROAST DUCK RECIPE | CDKITCHEN.COM
From cdkitchen.com
RICK STEIN’S VIETNAMESE DUCK BRAISED IN SPICED …
From cafecat.com.au
AUTHENTIC THAI RED CURRY RECIPE - ROASTED DUCK
DOK KHAO THAI EATERY | ORDER ONLINE | WOODBRIDGE,VA
From dokkhao.com
10 BEST DUCK BREASTS THAI RECIPES | YUMMLY
From yummly.com
FIVE-SPICE DUCK BREASTS - EATINGWELL
From eatingwell.com
60 BEST DUCK RECIPES: RICH & FLAVORFUL MEALS WITH DUCK MEAT
From cookingchew.com
THAI ORANGE DUCK RECIPE - NYT COOKING
From cooking.nytimes.cf
HONEY ROAST DUCK - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
THAI BBQ DUCK KABOBS | MAPLE LEAF FARMS
From mapleleaffarms.com
PETER CHANG
From peterchangarlington.com
NATTA THAI RESTAURANT VIENNA VIRGINIA SUBURBS (DC) VA REVIEWS
From gayot.com
DUCK RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
You'll also love