Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, chilli and orange duck. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Chilli and Orange Duck is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Chilli and Orange Duck is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have chilli and orange duck using 19 ingredients and 7 steps. Here is how you can achieve it.
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The ingredients needed to make Chilli and Orange Duck:
- Prepare 3 strips of orange rind
- Get 2 kg whole duck
- Get 2 sprigs of fresh mint
- Prepare 2 clove of garlic
- Get 60 ml orange juice
- Make ready 3 tsp plain flour
- Get 180 ml chicken stock
- Get 2 medium oranges, peeled and cut into segments
- Take 2 tbsp chopped fresh mint
- Make ready 80 ml orange juice (extra)
- Get Chilli Paste
- Get 2 clove garlic, crushed
- Get 2 tbsp paprika
- Prepare 2 tsp chilli pepper
- Prepare 3 tsp ground cumin
- Take 2 tsp ground coriander
- Get 2 tsp achiote paste
- Make ready 2 tbsp tequila
- Take 2 tbsp orange juice
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Steps to make Chilli and Orange Duck:
- Preheat oven to 200'c
- Prick duck all over with fork. Place rind, mint and garlic inside duck. Place duck on wire rack in baking dish. Bake uncovered for 30 minutes.
- Pour fat from dish. Rub duck all over with chilli paste, reduce heat to 180'c, and bake uncovered for a further 50 minutes, or until duck is tender. Brush occasionally with orange juice. Cover duck with foil if over-browning.
- Remove duck from dish. Keep warm.
- Pour 80ml of juice from inside duck into jug.
- Stir flour with sufficient duck fat over heat in saucepan until lightly browned. Slowly stir in combined reserved duck juices, extra orange juice and chicken stock. Stir over heat until sauce boils and thickens.
- Stir in orange segments and mint and remove from heat. Serve sauce with duck.
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