Sauce for duck
Description
A delicious addition to everyday and festive dishes. This is a very simple duck sauce recipe that can be used not only for duck breast but for whole poultry as well. Minimal spices are used so as not to overpower the flavor and aroma of the sauce's main ingredients. A very piquant and unforgettable option worth trying in your kitchen.
Instructions
- 1
Step 1
1. Wash the chicken breast, place it on a paper towel and remove the remaining moisture. Season with salt and pepper to taste; you can add your favorite spices, but only a little.
- 2
Step 2
2. Heat a small amount of vegetable oil in a frying pan and place the duck breasts skin-side down. Sear over medium heat for about 10–12 minutes. Carefully remove the breasts from the pan and pour in the soy sauce. Return the duck to the pan, flipping it to the other side. Continue cooking for about 5 minutes, then turn off the heat and let the breasts finish cooking, basting the meat with the sauce occasionally. If desired, you can use duck roasted in the oven instead of pan-seared.
- 3
Step 3
3. The main ingredient of the sauce is oranges. Wash them, dry slightly, and grate the zest from two oranges. Then squeeze the juice from the oranges.
- 4
Step 4
4. In a separate skillet or saucepan, pour in the broth, wine, and orange juice. Add the minced zest. Bring the sauce to a boil and taste. If desired, add 1–3 teaspoons of sugar to sweeten.
- 5
Step 5
5. After the chicken breasts have "rested," cut them in half and place them in the pan with the sauce. Warm gently over low heat for a short time. That's it—the duck sauce is ready to serve at home. You can now plate the dish and serve it at the table.