Duck in orange glaze with pineapple

Duck – a creature that literally requires beside him something sweet. But if a duck with apples and raspberry sauce, we have become accustomed to the orange and pineapple glaze, surely impress your guests.
1 gutted duck weight 1,7-2 kg
1 medium very ripe pineapple
2 large chicken breast fillet
1 medium white onion
100 g pickled mushrooms
100 g marinated “pearl” onions
a small bunch of basil
2 tbsp. l. butter
salt and freshly ground black pepper
fresh berries for feeding

For the caramel:

1 cup orange juice
2 tbsp. l. honey
1 h. L. soy sauce
1 tbsp. l. orange liqueur or brandy

Cooking time 2 hours 30 minutes
Servings 4-6

1.For the stuffing chop the onions into large cubes. In a frying pan heat the oil, fry the onion until soft, 5 minutes. Remove from heat and cool.

2.We remove the basil sprigs, leaves Narva hands. Chicken chop in a food processor or blender. Mix fillet with basil, marinated mushrooms, “pearl” and fried onions. Salt and pepper.

3.Remove the bones from the duck through the abdomen, taking care not to damage the skin. Rub the duck with salt and pepper on all sides. Fill the stuffing, sew the cut coarse thread or a thin string. Wrap the duck in a towel and gently lower into a wide saucepan of boiling water (the water should completely cover the duck). Place over high heat, bring to a boil, reduce heat to low, cover and simmer for 2 hours.

4.For glaze, pour orange juice in a saucepan, add the honey, soy sauce and liqueur. Bring to a boil over high heat and simmer until liquid is evaporated by 3/4.

5.Cooked duck, remove from the pan, gently expand the towel. Place the duck on a baking sheet, brush with glaze and place in a preheated 200 ° C oven. Bake until golden brown, 10-15 minutes.

6.At the bottom of a pineapple and cut the tip, cut peel, peel the flesh from the eyes. If the core is hard, remove it. Cut the pineapple slices. Duck cut across, put in the cuts slices of pineapple, let stand 5 minutes. and serve.

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