Denbie duck recipe
Denbie Duck recipeThis article was published by: Matthew
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Recipe introIntroducing the mouthwatering Denbie duck recipe, a culinary delight that will transport your taste buds to new heights. This recipe is a perfect fusion of flavors, combining succulent duck with a harmonious blend of aromatic spices and herbs. The result is a dish that is tender, juicy, and bursting with savory goodness. Whether you're hosting a dinner party or simply craving a gourmet meal, this recipe is sure to impress.
Keywords: Denbie duck, recipe, fusion flavors, aromatic spices, gourmet meal.
Denbie duck recipe details
|4||Barbary duck breasts|
|15 ml||duck fat|
|2 medium||onions, chopped|
|115 g||mushrooms, sliced|
|40 g||plain flour|
|¼ bottle(s)||Denbie late harvest desserte wine|
|120 ml||fresh orange juice|
|1 large||orange, washed|
|chicken stock, 1 cube in hot water|
|salt and freshly ground black pepper, to taste|
InstructionsSeason and fry the duck breasts in the duck fat until well browned, about 8-10 minutes. Transfer to an ovenproof casserole.
Fry the onions and mushrooms lightly in the same pan for about three minutes and transfer to the casserole. Stir in the flour to the fat left in the pan and brown over a very low heat, stirring all the time. Remove from the heat and gradually stir in the wine, stock cube and orange juice; bring to the boil and stir until it thickens. Pour over the duck, cover and cook in the centre of the oven for about one hour.
Peal off the zest of the orange and cut into julienne strips. Divide the orange into segments and remove any pith or pips. Add the strips of rind to the duck with the orange segments about 5 to 10 minutes before the end of cooking.
Serve with boiled potatoes and garnish with watercress.
ca. 15 min
Grade of difficulty:
Calories per portion:
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