repared baking dish. Set the duck breasts in the dish on
Combine duck, rind, salt, pepper and garlic
Pour the orange soda, orange juice concentrate, barbecue sauce, brown
ith foil.
Combine honey, orange juice, sherry, ginger, five-spice
isk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne
Trim the duck breasts to remove any excess
Heat oil in wok on high heat. Stir-fry duck, in batches, until just browned. Remove from wok.
Add ginger and chili pepper to wok; stir-fry until fragrant. Add broccolini; stir-fry until just tender. Add orange juice, stock and chili sauce. Bring to a boil; cook until sauce thickens slightly.
Return duck to wok with mango and green onion; stir-fry until heated through. Serve sprinkled with nuts and mint.
Combine duck, orange rind, salt, pepper and garlic
Boil water in a large kettle.
Place duck, anise and parsley in boiling water; cook 10 minutes.
Remove duck from water; let cool on rack for 2 hours.
Preheat oven to 350*.
Bake duck on rack in a roasting pan for 1 1/2 hours.
Mix orange juice, soy sauce, honey, sherry, salt and ginger juice.
Pour half of mixture into cavity and brush remaining mixture on duck.
Bake 30-40 minutes more; basting every 10 minutes during the last 1/2 hour of baking.
Transfer duck to a platter.
Garnish with orange slices.
Serve hot.
ach duck.
Mix sugar and cornstarch and blend in orange juice
Put apples and onions in cavity of duck.
Salt and pepper outside.
Cover with breast with 2 slices of bacon and secure with toothpicks.
Line bottom of pan with foil.
Add ducks.
Pour orange juice over ducks.
Cover and bake with vent open at 350\u00b0 for 3 hours.
).
Place duck legs in a large
nside the duck cavity. Add chopped onion and cubed orange.
Combine
eed 250ml.
Combine the orange rind and juice, sugar, ginger
o 400\u00b0F.
Arrange duck meat on a baking tray
dissolve cornstarch in orange juice, place in small saucepan and heat to thicken, remove from heat, add remaining dressing ingredients and cool.
toss salad greens with strawberries and oranges.
add dressing, toss.
top salad with duck confit and walnuts.
ently,and fold in butter-orange juice mixture.Sift 1/3
nd just guessed for the recipe).
Soak the All Bran
our 1/2 cup of orange rind into your food processor
ugar. Beat in the eggs, orange zest, and juice. Stir in