Best Thai Orange Duck Recipes

THAI ORANGE DUCK

Thai Orange Duck image

The Thai-style version of duck à l'orange here requires only a little more work. It does not take much time to begin with, but if it makes life easier, prepare the curry base in advance, then cook the duck breasts when guests arrive. Reheat the curry sauce, carve the meat and combine. The fragmenting segments of orange and the deep sourness of the juice perfectly complement the oily richness of the coconut and the fat sweetness of the meat.

Provided by Nigella Lawson

Categories dinner, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 duck breasts, 2 1/2 to 3 pounds
2 Seville oranges
1 13 1/2-ounce can coconut milk
1 1/2 tablespoons masaman or red Thai curry paste
1 1/2 cups chicken broth
3 kaffir lime leaves, cut into thin strips
5 cardamom pods, bruised
1 1/2 cups small green Thai eggplants, trimmed, or 1 cup sugar snap peas
1 cup bamboo shoots
2 tablespoons fish sauce
Chopped fresh Thai basil or cilantro, for garnis

Steps:

Heat broiler. Broil duck breasts until skin is crisp and meat is pink, about 5 minutes a side. Allow to rest, then slice diagonally. Alternatively, pan-fry breasts until just pink in center. Slice, and set aside.
With a fine microplane grater, grate zest of oranges, and set aside. In a wide saucepan, combine creamy top of coconut milk with curry paste. Place over medium-low heat, and whisk to make a smooth paste. Add rest of can of coconut milk, chicken broth, kaffir lime leaves and cardamom.
If using eggplants, add them to pan with duck pieces. Bring to a boil, then reduce heat to low, and simmer until eggplants are tender, about 15 minutes. Add bamboo shoots, fish sauce and orange zest. Cut one orange into peeled segments. Cut each segment in two, discarding any seeds, and add to curry. Juice remaining orange, and add juice to curry. If using sugar snaps, add them to curry, and cook 1 to 2 minutes. Pour mixture into bowls, garnish, and serve.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 29 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 21 grams, Sodium 977 milligrams, Sugar 11 grams

CHILLI ORANGE DUCK

Chilli Orange Duck image

A twist to the usual orange duck or mandarin duck. Aromatic, crisp skinned duck in a sticky, sweet and spicy citrus sauce that glows on the plate. From Simple Food by Jill Dupleix

Provided by KitchenManiac

Categories Oranges

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 -3 oranges
100 g sugar
1 tablespoon freshly grated ginger
2 small red chilies, finely sliced
2 star anise
2 cinnamon sticks
1 tablespoon sweet chili sauce
1 tablespoon Thai fish sauce
1 tablespoon rice wine vinegar (or any vinegar)
2 tablespoons red wine or 2 tablespoons port wine
4 duck breasts, around 200 g each
1 tablespoon canola oil
2 spring onions, trimmed

Steps:

Scrub the oranges well, cut the rind from 2 oranges, using a sharp knife, and trim off most of the pith.
Cut the rind into short, thin strips.
Squeeze the juice from the oranges, you need 250ml.
Combine the orange rind and juice, sugar, ginger, chilli, star anise, cinnamon sticks, sweet chilli sauce, fish sauce, vinegar and red wine in a saucepan and bring to the boil, stirring.
Boil for around 10 minutes, stirring occasionally, until lightly syrupy.
Prick the duck skin well, and heat the oil in a non-stick frying pan.
Add the duck breasts and sear, skin side down for 8 minutes or till brown.
Then turn and cook for another 8 minutes.
Remove the duck and allow it to rest for 5 minutes before serving.
Cut the spring onions into finger lengths, then into strips.
Slice the duck thickly, arrange on warmed plates and scatter with spring onion shreds.
Spoon the sauce over the top.
Serve with rice or noodles.