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Orange reduction sauce for duck

Secure neck flap with wooden skewer or toothpicks.
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Recipes, skip to main content, nutrition Facts, ingredients 2 duck magret breasts, about 3/4 lb (350 g) each.
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Do not stir sauce with a spoon to avoid breaking orange pieces.Gressingham Foods, Debach, Woodbridge, Suffolk, IP13 6JW.Combine orange zest with grated ginger and garlic, then smear mixture inside cavity.Place breasts on a plate and cover with aluminum foil.Step By Step Instructions, place the oranges, pineapple juice, chilli and sugar test psychotechnique concours gardien de la paix in a pan.Note the instructions that call for almost constant or frequent stiring at various stages that add to at least 40 minutes.Save To Recipe Box, save Saved, ingredients.Paint duck once more, keep warm and let rest 20 minutes.Be prepared to spend an hour in close proximity to your stove when you prepare this recipe.

Off the heat, add butter and agitate the skillet until sauce is smooth.
For the duck 1 5- to 6-pound Pekin (Long Island) duck 3 tablespoons kosher salt 1 tablespoon 5-spice powder, preferably homemade (see note) 1 large orange, zested and cut into 6 wedges 1 tablespoon grated ginger 1 tablespoon grated garlic, for the glaze 2 cups.
With a sharp knife, score skin and fat of each duck breast without cutting meat.Season with salt and pepper.Bring to the boil and reduce by a third.Simmer for 5 minutes until the mixture thickens.Mix together salt and 5-spice powder.Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.