Much like with Chinese roast duck, Riesling, Chardonnay or Pinot Gris/Grigio will work well, adding delicate notes of fruit and herbs to the pairing. Gressingham Foods, Debach, Woodbridge, Suffolk, IP13 6JW. Place the duck breasts back in the pan and simmer for ten minutes. The raw dressed endive adds a pleasing bitterness. Sprinkle on some freshly ground black pepper. Serve with your cooked duck, garnish with orange segments. Orange Sauce (10 minutes) Place the pan back over the heat and pour in some of the duck fat you rendered off. Traditionally, orange sauce for the duck is prepared with a mixture of oranges and sugar, but I like to use a short-cut. Add in the red wine, orange zest, orange juice and seasoning and bring to the boil. Forget rich reds here, and be careful with lighter reds too as the tannins may clash and taste funny in combination with orange reduction. STEP 1. Remove from oven and turn breast-side up, place the apple in the cavity and return to the oven. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Slow-roast duck with orange & Port sauce. Instead, I simply use homemade orange marmalade since I always have some in stock. 3. Garnish with a spring of parsley to add to its brown and orange colour. Combine the orange juice, orange squash, sugar and cornflour in a broad non-stick pan, mix well and cook on a medium flame for 6 to 7 minutes, while stirring continuously. A complex recipe, but one that perfectly showcases how sweet flavours work so well with duck.Candied orange, a rich cider and honey sauce and a port and quince purée make fantastic accompaniments to the duck breast and confit leg meat, with the flavours of Chinese five-spice running throughout. This article has been viewed 103,644 times. e-mail; View comments. INGREDIENTS. https://www.itv.com/letsdolunch/recipes/roast-goose-with-port-and-orange-gravy No, it doesn't matter which particular kind of oranges you use. Now, turn off the flame and add butter into the mixture and stir well. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Juice one orange and segment the other. The sauce is prepared with fresh squeezed orange juice, white wine vinegar, garlic, honey, a pinch of red pepper … All tip submissions are carefully reviewed before being published. Add the sherry vinegar, orange juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than 1 cup. Allow the sauce to cool completely. Heat up the frying pan with a little of the duck fat over a medium heat. Deglaze the tin with the port over a gentle heat, then stir in the stock and marmalade, followed by the cornflour mix. A beautiful orange sauce, absolutely lush with brownies! Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. By Mary Berry. Remove the duck from the pan and cover with foil to keep warm while you finish the sauce. Scatter the rhubarb around the duck, sprinkle it with the sugar, and roast for another 15 minutes. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/5d\/Make-Duck-in-Orange-Sauce-Step-1.jpg\/v4-460px-Make-Duck-in-Orange-Sauce-Step-1.jpg","bigUrl":"\/images\/thumb\/5\/5d\/Make-Duck-in-Orange-Sauce-Step-1.jpg\/aid199909-v4-728px-Make-Duck-in-Orange-Sauce-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"