Duck with orange sauce is a great way to serve duck whether you are roasting one whole or making kebabs. Orange duck is a classic recipe from France to China.
Rosemary sprigs and orange in the stuffing, with red wine, redcurrant jelly and orange in the sauce, add piquancy to the richness of the duck.
Duck with orange is a classic French meal. This is perfect for entertaining and skinless duck is quite low in fat.
This is a version of the French 'Duck à l'orange'. The duck is initially fried then dressed in an orange and cream sauce.
Zesty orange and warm Chinese spices perfectly complement the rich taste of duck in this stir-fry. Serve over noodles.
In this attractive salad, full-flavoured shiitake and Swiss brown mushrooms are combined with slices of tender grilled duck, juicy orange segments, colourful pomegranate seeds, crunchy water chestnuts and rice, with a fresh ginger and honey dressing.
The secret to a really juicy oven roasted duck is to put half an orange inside while roasted. The meat will never be dried out.
A simple orange duck recipe which is hardly any work at all! Duck breasts are simmered in wine, orange juice and stock and finished with Cointreau and creme fraiche.
Duck breasts are seared and simmered in orange juice in this very simple version of the classic French duck a l'orange. Serve with white rice.
Duck à l'Orange, is given a Chinese touch in these sophisticated kebabs, infused with the flavours of orange juice, honey and soy sauce and served with scented rice.
Orange duck is not at all hard to prepare. This recipe makes a very thick and rich sauce, fragrant with rosemary and orange zest.