Tag: Duck

Duck with orange recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Step 1

For the duck a l’orange recipe, char the skin of the duck to remove any remaining feathers.

Step 2

Season it inside with salt, pepper, 1 sprig of rosemary and 1/2 orange cut into segments.

Step 3

Place the duck in a baking dish, salt and pepper the outside as well. Surround it with 8 peeled shallots and 2 oranges cut into segments.

Step 4

Melt 20 g of butter in a small saucepan and sauté the last shallot, peeled and sliced, with 1 tablespoon of sugar.

Step 5

Let it caramelize slightly, then add 2 tablespoons of vinegar and 2 tablespoons of orange liqueur. When the liquid has dried, add the juice of 2 oranges and the anise. After 1 minute, add the chicken broth and let the sauce reduce for 2-3 minutes, then pour it over the duck.

Step 6

Bake it at 200°C for 50-60 minutes. Remove it from the oven and place it on a serving plate, with the shallots and oranges around it.

Step 7

Recover the cooking sauce, let it reduce for 1 minute, adding a knob of butter to make it shinier. Serve it with the duck.

Recipe: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Duck breast with red wine sauce and berries – Italian Cuisine

Duck breast with red wine sauce and berries

1) Wash And dry delicately the berries; shell the currants. Pour the wine in a saucepan with honey, a pinch of salt, a grind of clove pepper and bay leaves. Bring to a boil, lower the heat and simmer for 10-12 minutes. As the wine dwindles, engrave the skin of the duck breasts with a sharp knife, forming a diamond-shaped grid, without cutting the meat.

2) Reheat a non-stick pan and, when hot, recline skin side duck breasts and cook over high heat for 1 minute, reduce the flame slightly and continue cooking for 5-7 minutes, depending on whether you prefer a more or less rare cooking. Turn duck breasts and cook 3-4 minutes on the other side.

3) While the duck breasts are cooking, taken 2 tablespoons of the wine reduction and let them cool. Dissolve corn starch e put back all in the saucepan, mixing the sauce with a whisk to avoid the formation of lumps and bringing it back to a light boil. United the berries, let it simmer for a couple of minutes and remove from the heat.

4) Remove duck breasts from the pan, salt them, pepper them, wrap them in aluminum foil and let them rest for 4-5 minutes. Extract them from aluminum, cut them into thick slices and serve them on plates, coated with the sauce and berries.


Posted on 08/01/2022


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Duck legs lacquered with bitter vegetables – Italian Cuisine

Duck legs lacquered with bitter vegetables

Legs lacquered with bitter vegetables, preparation

1) Trimmed duck legs e tie them up with a few rounds of kitchen twine, to keep them in shape.

2) Brown them in a saucepan with a drizzle of oil, making them brown on all sides. Eliminate some of the fat that will collect at the bottom of the saucepan e unite chopped onion and bay leaf. Cook for one twenty minutes.

3) In a bowl emulsified honey, sherry and soy sauce.

4) Transfer the thighs to a pan, sprinkle them with the emulsion and continue with cooking for 15-20 minutes in oven at 180 °, turning the pieces from time to time and checking that they do not burn.

5) Meanwhile, clean the vegetables and cut them into pieces. Rub a pan with half a clove of garlic, heat up a drizzle of oil and jump vegetables with a few leaves of thyme.

6) Salt, pepper and remove from the heat when the vegetables are still very crunchy.

7) Serve duck legs, veiled with the sauce, with their vegetable side dish.


Posted on 11/24/2021


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