need a very easy receipes for duck breast fillet and spicy orange sauce?

Answer 1

Try this

Braised duck with orange-and-lime sauce

5 pounds To 5 1/2 pound duck
¼ cup Vegetable oil
2 cup Chicken stock, fresh or canned
12 Whole cloves
1 Fresh hot chili *
½ cup Strained fresh orange juice
2 tablespoon Strained fresh lime juice
½ cup Finely chopped sweet bell pepper, preferably red
¼ teaspoon Salt

Orange wedges or slices studded with whole cloves for garnish * about 1 1/2 to 2inches long, stemmed and seeded
Preheat the oven to 350F. Pat the duck completely dry inside and out with paper towels, and remove the large chunks of fat from the cavity. Cut off the loose neck skin and truss the bird securely, then prick the surface around the thighs, the back and the lower part of the breast with a skewer or the point of a sharp knife. In a heavy 5- to 6-quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the duck and, turning it frequently with a slotted spoon or tongs, cook for about 15 minutes, or until it browns richly on all sides. Transfer the duck to a plate and discard the fat remaining in the casserole. Pour in 1 cup of the chicken stock and bring to a boil over high heat, meanwhile scraping in any brown particles that cling to the bottom and sides of the pan. Stir in the cloves and chill, then return the duck and the liquids that have accumulated around it to the casserole. Cover tightly and braise in the middle of the oven for 1 hour. Remove the duck to a plate, and with a large spoon skim as much fat as possible from the surface of the cooking liquid. Discard the cloves and chili. Add the remaining cup of stock to the casserole and, stirring and scraping in the brown bits that cling to the pan, bring to a boil over high heat. Mix in the orange juice, lime juice, sweet bell pepper and salt. Return the duck to the casserole and baste it with the simmering sauce. Cover tightly and return the duck to the oven for about 15 minutes. To test for doneness, pierce the thigh of the bird with the point of a small, sharp knife. The juice should trickle out a clear yellow; if it is slightly pink, cook the bird for another 5 to 10 minutes. Place the duck on a heated platter and pour the sauce over it. Garnish the platter with the orange wedges or slices and serve at once.

Answer 2

First make the sauce:

Juice of a couple of oranges and the flesh separated.
Cinnamon Stick
Glass of red wine
Lemon Juices
Honey
Salt and pepper to taste
paprika
Zest of the oranges and lemon

First warm the juices with the Cinnamon stick left in until last minute.

Add the honey, salt and pepper to taste and the paprika and the zests. Once you are satisfied with the taste boil hard to reduce and intensify the flavours add the flesh to warm up. Remove the Cinnamon stick and keep warm or allow to cool and then reheat ready to serve. To thicken this add a little cornflour or arrow root - best as they have no flavour just before service.

Wash and dry your duck breast fillet carefully. Wipe a griddle pan with oil and heat until hot. Meanwhile salt your duck well all over. Slash the skin to stop it shrinking.

When ready to fry, start skin side down for 1 1/2 minutes, pressing down on it with a spatula. Turn over and repeat for 1 1/2 minutes or slightly more. Remove and drain on kitchen paper and then keep warm. Slice diagonally and serve on bed of mashed potatoes with sauce on the side for people to help themselves. Serve with red cabbage. Duck should really be served slightly pink else it will be tough.

My favourite.