Oven Roasted Orange Duck at James Borrego blog

Oven Roasted Orange Duck. Place a stack of three strips on top of each other and trim the. Once it's hot, pour water from a freshly boiled kettle into a deep roasting tin, to come about 1cm up the sides, and place a rack on top. Bring orange juice, honey, sugar and soy sauce to a simmer. Meanwhile, bring duck to room temperature and make the glaze: 2 large vine tomatoes, halved. Preheat your oven to 200°c, fan 180°c, gas mark 6. Heat oven to 350 degrees. Chop the potato into 2cm cubes (no need to peel). Preheat the oven to 180°c/160°c fan/350°f. Peel and grate the garlic (or use a garlic press). 1 bunch flat leaf parsley, chopped. Add sliced ginger and star anise,. Preheat the oven to 210c/400f/gas 6½. Use a vegetable peeler to peel the skin off the half orange in wide strips.

Duck with Orange Sauce The Midnight Baker
from bakeatmidnite.com

Use a vegetable peeler to peel the skin off the half orange in wide strips. 2 large vine tomatoes, halved. Bring orange juice, honey, sugar and soy sauce to a simmer. Chop the potato into 2cm cubes (no need to peel). Place a stack of three strips on top of each other and trim the. Add sliced ginger and star anise,. 1 bunch flat leaf parsley, chopped. Heat oven to 350 degrees. Preheat your oven to 200°c, fan 180°c, gas mark 6. Once it's hot, pour water from a freshly boiled kettle into a deep roasting tin, to come about 1cm up the sides, and place a rack on top.

Duck with Orange Sauce The Midnight Baker

Oven Roasted Orange Duck Use a vegetable peeler to peel the skin off the half orange in wide strips. Once it's hot, pour water from a freshly boiled kettle into a deep roasting tin, to come about 1cm up the sides, and place a rack on top. Use a vegetable peeler to peel the skin off the half orange in wide strips. Preheat the oven to 210c/400f/gas 6½. Heat oven to 350 degrees. 1 bunch flat leaf parsley, chopped. Chop the potato into 2cm cubes (no need to peel). 2 large vine tomatoes, halved. Preheat your oven to 200°c, fan 180°c, gas mark 6. Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise,. Preheat the oven to 180°c/160°c fan/350°f. Place a stack of three strips on top of each other and trim the. Peel and grate the garlic (or use a garlic press). Meanwhile, bring duck to room temperature and make the glaze:

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