Combine duck, rind, salt, pepper and garlic
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
repared baking dish. Set the duck breasts in the dish on
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
nside the duck cavity. Add chopped onion and cubed orange.
Combine
eed 250ml.
Combine the orange rind and juice, sugar, ginger
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.
eat eggs; stir in marmalade, orange rind and mandarin segments, if
lace eggs,sugar,lemon and orange rinds in a bowl over
Combine ingredients in large mixing bowl.
Beat on low speed of mixer for 2 minutes to blend.
Beat 3 minutes longer on high speed of mixer.
Pour into 2 greased and floured 9-inch cake pans. Bake at 350\u00b0 for 25 minutes.
Cool and slice layer horizontal to make 4 layers.
Put filling between layers.
Frost as directed in filling recipe.
Refrigerate 24 hours before serving.
ECOMMENDED YOU DOUBLE THE HONEY-ORANGE GLAZE RECIPE. (STEP ONE): PREHEAT oven
IXED, add the tablespoon of orange zest, & mix just until combined
tir in cinnamon, nutmeg,
orange rind and pumpkin until smooth
ectangle; spread with half of Orange Filling, leaving a 1-inch
Beat eggs and sugar until light and fluffy.
Combine next 4 ingredients and gradually stir into mixture.
Put bread cubes, apricots and pecans in buttered shallow 1 1/2-quart baking dish and pour egg mixture over top.
Set in shallow pan of hot water and bake in preheated moderate oven (350\u00b0) for 1 hour or until knife inserted in center comes out clean.
Serve with warm Orange Sauce.
Makes 6 servings.