Glazed duck breast with orange and ginger sauce recipe

Glazed Duck Breast with Orange and Ginger Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for glazed duck breast with orange and ginger sauce is a delightful combination of flavors that will impress your dinner guests. The succulent duck breast is cooked to perfection, with a sweet and tangy glaze that perfectly complements the rich meat. The orange and ginger sauce adds a zesty and aromatic element, elevating the dish to a whole new level. Whether you're hosting a special occasion or simply craving a gourmet meal, this recipe is sure to satisfy your taste buds.

Keywords: glazed duck breast, orange, ginger sauce, recipe, gourmet

Glazed duck breast with orange and ginger sauce recipe details

Glazed duck breast with orange and ginger sauce recipe, recipe Rating: 4.9
Number of votes:133 

Ingredients

2	duck breast fillets
2	oranges, juice of
1 tbsp	balsamic vinegar
1 tbsp	honey
1 tbsp	soy sauce
¼ tsp	ginger, freshly grated
100 ml	demi-glace
150 g	polenta
500 ml	vegetable stock
30 g	butter
50 g	freshly grated Parmesan cheese
1 pinch(es)	turmeric powder
1 bunch(es)	asparagus, thin stalks (Thailand asparagus), woody ends removed
1 tbsp	butter
	oil
	nutmeg
	salt and pepper

Instructions

Bring the vegetable stock with butter and turmeric to a boil. Add the polenta in a thin stream, whisking constantly and go on whisking over low heat until thickened. Take from heat, stir in the cheese and season with nutmeg, then allow to soak for 2 minutes. Transfer into a shallow buttered casserole dish and allow to cool down completely.

Preheat the oven to 160°C, fan on.

Trim the duck breast fillets and carve the skin crosswise. Heat some drops of oil in an ovenproof pan and fry the duck breast fillets, flesh side down, briefly. Turn and transfer the pan into the oven. With the skin side down, roast the duck breasts for 14 minutes.

In the meantime, pour the orange juice into a saucepan, bring to a boil and add a little freshly ground ginger. Boil down to half. Add the demi-glace and cook for another few minutes. Season to taste with salt and pepper.

Mix the honey with vinegar and soy sauce. After the 14 minutes, turn the breasts around, switch on the oven grill and roast the skin side briefly. Brush with the honey glaze. After 2-3 minutes, when the skin is golden brown and crispy, remove the duck breasts from the oven and allow to stand for 2 minutes. Season with salt and pepper.

Turn over the polenta onto a cutting board and cut out forms of your choice, stars, hearts, crescents or simply rounds or squares, depending on the occasion. Fry the polenta in a pan with butter until slightly browned.

At the same time fry the asparagus in a pan with some butter for 2 minutes. Season with salt, pepper and nutmeg.

To serve:
Arrange the asparagus stalks side by side on plates and apply the polenta. Cut the duck breasts in slices and arrange on top of the asparagus. Drizzle with the sauce.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a