Duck With Orange: Same Base, Different Flavors

The duck offers a myriad of possibilities to the table and can be a real feast for the palate as is the case with these recipes duck with orange.

Tasty, versatile in the kitchen and very nutritious, the duck is one of the proteins to take into account in choosing the menu for lunch or dinner. There are many recipes of duck, but, in many of them, there is a very constant: the orange. And for the same reason, it is not surprising the variety of recipes duck with orange, with which you can delight.

Duck With Orange Same Base, Different Flavors 1

We have selected some proposals for you. Now see.



Proof that simplicity can give rise to much flavor.

– Ingredients –

  • 1 duck cleaned
  • 2 oranges
  • 1 lemon
  • 1 small stick of cinnamon
  • 1 branch of thyme
  • Salt and pepper q. b

– Mode of preparation –

  1. Place the duck (already cleaned) in a tray to go in the oven and season the inside of the duck with salt and freshly ground black pepper.
  2. Inside of the duck, place the stick of cinnamon. Cut an orange into two halves and squeeze the juice into the interior of the duck. Leave it on the inside of the duck, half of the squeezed orange.
  3. Add the thyme (also in the interior of the duck), and, with a string, tie the legs.
  4. Then, season the duck on the outside with a little salt and pepper freshly ground.
  5. Cut the other orange and the lemon in half and squeeze the juice two to the top of the duck. Add the peels to the dish and let it sit for about 30 minutes.
  6. Bake in the oven, pre-heated to 160 C, and let bake 3 hours. When you start to get the sauce on the plate, drizzle the duck once in a while. Then increase the oven to 180 ° C, until douradinho, basting occasionally.
  7. You can serve accompanied with vegetables and potato and stir-fries.

Duck With Orange Same Base, Different Flavors 2


When we talk of duck with orange, we can speak of magret of duck, from the traditional duck rice or even the coxinhas, which in this manner are a delight.

– Ingredients –

For the duck:

  • 6 coxinhas duck
  • 1 onion
  • 2 cloves of garlic
  • 1 bay leaf
  • Olive oil, salt and pepper mill q. b.
  • 1 sprig of thyme
  • 1 c. tablespoon honey
  • Juice of 3 oranges + 1 orange for decorating

For the orange sauce:

  • 6 c. of sugar soup
  • 6 c. soup vinegar
  • 1 c. tea corn starch
  • Juice of 2 oranges
  • Water q. b.

– Mode of preparation –

  1. In a pan place the thighs of the duck, the onion, the sliced garlic on the blades, the bay leaf and the thyme. Season with salt and pepper, drizzle with olive oil and heat. Cover and leave to cook slowly for about 1 hour.
  2. In the meantime, pre-heat the oven to 180 ° C.
  3. Then, download the coxinhas to a baking sheet or tray and drizzle with olive oil where you cooked, the juice of an orange and bake in the oven.
  4. When they are douradinhas, turn the coxinhas and drizzle with the honey. Let finish roasting, very slowly, taking care to go basting with the sauce once in a while.
  5. In the meantime prepare the orange sauce. Heat a tachinho with the vinegar and the sugar. Let it boil well until it becomes a kind of thick syrup (like caramel of course). Add the juice of two oranges and stir until the juice is well involved in the syrup. Dissolve the corn starch in a little water and add to the sauce. Bring to the boil stirring constantly until the sauce thickens.
  6. When the duck is well cooked, remove from the oven and baste the meat with the orange sauce.
  7. Serve with gratin potato, sautéed greens and orange slices.

More a proposal for a duck with orange in addition to irresistible to the eyes (yes, because the eyes also eat), it will be a repast for the palate.

– Ingredients –

  • Duck Magret (breast with skin)
  • Salt and pepper q. b.
  • Honey q. b.
  • Juice of 1 orange

– Mode of preparation –

  1. Start by giving a few strokes on the skin of the duck. Take care not to cut too much, should not get to the meat.
  2. Season with salt and pepper to taste.
  3. Heat a frying pan very hot, with the skin down.
  4. When the skin is well toasted, flip and let the meat seal from the other on all sides (you can lift the meat with tongs kitchen).
  5. After meat is sealed, place the magret in a tray and bake in the oven, pre-heated to 180º C, for 5 to 10 minutes. Take care not to leave the meat to pass from the point.
  6. In the meantime, prepare the sauce. In the skillet where you prepared the duck, and using some of the fat that’s left, add the orange juice and honey to taste. Light the fire and let it reduce and thicken, stirring constantly.
  7. Remove the duck from oven, slice, drizzle with the honey sauce and orange and serve.

Duck With Orange Same Base, Different Flavors 3


Simply this. Duck with orange, but the fashion of the chef Henrique Sá Pessoa.

– Ingredients –

  • 1 duck small
  • 1 c. tea of coriander (powder)
  • 1 c. tea of cumin (powder)
  • 2 oranges
  • 1 onion
  • 2 carrots
  • 1 celery
  • 3 cloves of garlic
  • 125 ml chicken stock
  • 125 ml white wine
  • 2 c. tablespoons vinegar white wine
  • 1 bundle of thyme
  • 1 bay leaf
  • 1 c. of soup soup of flour
  • 1 ½ c. of butter soup
  • 1 c. granulated sugar
  • The flower of salt, olive oil and pepper q. b.

– Mode of preparation –

  1. Start by trimming the excess fat from the duck (tips of fur, etc) and blow gently on the skin of the duck for the fat out, and salt to penetrate. Next to the thigh, must make a hit with more depth, so that bake more quickly.
  2. Then, in a bowl, mix a good amount of salt with the ground coriander and cumin and season the duck with this mixture, inside and out.
  3. Core the duck in a frying pan cold, without the fat. So that blush, remove and set aside.
  4. Make a few holes in an orange whole and place inside the duck.
  5. Meanwhile cut the carrots into half slices, the celery into pieces and the onion into slices. Sauté everything in a frying pan where the duck was previously the blush.
  6. Then, add the crushed garlic cloves, the bay leaf, a sprig of thyme, the white wine and the juice of an orange.
  7. Place the sautéed on a baking tray and arrange the duck on top.
  8. Bake in the oven, pre-heated to 190 C and let it cook.
  9. After you prepare the sauce. Remove the duck from the oven and the tray and remove the orange from the inside. Squeeze in the juice of that orange to the prepared that was on the board. Coe everything to a pot on small heat.
  10. Add a splash of chicken broth, the cinnamon stick and bring to the boil. Add the white wine vinegar and a tablespoon of sugar, to perfume the sauce.
  11. In a bowl, incorporate the butter with the flour. Add to the prepared earlier and bring it back on the stove to boil.
  12. Remove from the heat and add the grated rind of orange.
  13. Serve the duck and drizzle with this sauce.