Duck In Orange And White Wine Sauce Recipe

Name: Duck In Orange And White Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces duck breast 200-300 gm each, or any meaty part will do; 2 peppers pcs sweet ramiro poited, or any sweet pepper will do; 6 pieces potato medium size; 12 pieces baby carrots; 4 pieces celery stalks; parsley; 3 pieces onions; 6 pieces cardamom pods optional; 6 pieces cloves; 1 freshly ground black pepper spoonfull of; 1 corriander seeds spoonful of; 2 pieces bouillon cubes chicken flavor; 7 tablespoons butter; white wine

Servings: persons

4 pieces duck breast 200-300 gm each, or any meaty part will do
2 peppers pcs sweet ramiro poited, or any sweet pepper will do
6 pieces potato medium size
12 pieces baby carrots
4 pieces celery stalks
parsley
3 pieces onions
6 pieces cardamom pods optional
6 pieces cloves
1 freshly ground black pepper spoonfull of
1 corriander seeds spoonful of
2 pieces bouillon cubes chicken flavor
7 tablespoons butter
white wine

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This recipe is good for 4 persons. In english simply means duck in orange and white wine sauce.
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1. In a boiling pan, place the duck portion and pour a liter of water. Add the celery,onions, black pepper, parsley. and the bouillon cubes x 2
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2. Meanwhile, in a shallow pan slightly roast the following spices:
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cardamom pods, cloves, corriander seeds
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then add to the boiling water and let it boil in a low heat for 1- 2 hours,depends how soft the duck you like it to be
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3. Peel the potato and slice it 1/4 inch thick. Roast the pepper then place it in a bowl and cover it with cling wrap and leave it for 2-5 min then removed the charred skin and slice it into a triangle shape for garnishing.
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4. Once the duck is tender, remove from the stock and pat it dry with kitchen towel. pre-heat the oven then set it to 200 degrees centigrade. Then cook the duck for 10 to 15 min un til skin is brown.
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5. While the duck is cooking, boil the potato and the babby caros in a separate pan for 5-7 min using the duck stock then set aside.
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6. while the potato is cooking, prepare the sauuce. Using 1 cup of duck stock, 1/2a cup of white wine, juice of 3 oranges, and 1/4 of the chicken buillon cubes. boil until the liquid is reduced to half the original amount then finally add the butter.
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7. Finally arrange as seen in the picture.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 pieces duck breast 200-300 gm each, or any meaty part will do, 2 peppers pcs sweet ramiro poited, or any sweet pepper will do, 6 pieces potato medium size, 12 pieces baby carrots, and more.

Yes, Duck In Orange And White Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck In Orange And White Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions