This recipe for duck with endive, orange and almonds is quick to make, any day of the week you can enjoy this dish for which you will need just over half an hour. The result will be a truly satisfied diners after tasting, and a cook happy to be back to meet their demanding palates. Maybe for next time even applying for a whole duck thigh by guest ...
The recipe for duck with endive, oranges and almonds can also be an ideal dish on a menu in celebration. Today we used the thigh cut, but in case you want to serve at a dinner party, look a lot more if you put the whole leg. The development will be the same, but vary a little cooking time.
If you caught the point you have to duck to make it juicy, success is assured. 2 duck legs chopped, 4 endive, orange juice 75 grams, 75 grams kecap manis, 50 grams almonds, freshly ground black pepper, extra virgin olive oil and salt. Remove the outer leaves of endive, cut in two and then wash them well to drain and dry.
Prepare the duck legs cut, removes excess fat and salpiméntalo to taste. Squeeze the orange to extract the juice and if desired, grate your skin also add as a garnish. Put a low-walled pan or a sauté a few drops of extra virgin olive oil (if you fall off the duck fat retains enough), put it to heat and brown the duck turning it over to be done evenly.
Add the chopped almonds to toast. When the duck is browned, includes orange juice, kecap manis sauce and endive, and cook until the sauce reduces, about 15 minutes. As the duck requires little cooking to make it juicy, remove it when your taste (about half the time), take the flavors of the sauce, but if you leave it too long will be dry.
Once the sauce has reduced without being a glaze, rejoined the duck to take temperature and the sauce adhere. Serve on endive halves diner, together with the duck and sauce of almonds, orange and kecap manis. Garnish with a few kumquats or orange slices, a green twig color contribution and serves him right away.
The recipe for duck with endive, oranges and almonds can also be an ideal dish on a menu in celebration. Today we used the thigh cut, but in case you want to serve at a dinner party, look a lot more if you put the whole leg. The development will be the same, but vary a little cooking time.
If you caught the point you have to duck to make it juicy, success is assured. 2 duck legs chopped, 4 endive, orange juice 75 grams, 75 grams kecap manis, 50 grams almonds, freshly ground black pepper, extra virgin olive oil and salt. Remove the outer leaves of endive, cut in two and then wash them well to drain and dry.
Prepare the duck legs cut, removes excess fat and salpiméntalo to taste. Squeeze the orange to extract the juice and if desired, grate your skin also add as a garnish. Put a low-walled pan or a sauté a few drops of extra virgin olive oil (if you fall off the duck fat retains enough), put it to heat and brown the duck turning it over to be done evenly.
Add the chopped almonds to toast. When the duck is browned, includes orange juice, kecap manis sauce and endive, and cook until the sauce reduces, about 15 minutes. As the duck requires little cooking to make it juicy, remove it when your taste (about half the time), take the flavors of the sauce, but if you leave it too long will be dry.
Once the sauce has reduced without being a glaze, rejoined the duck to take temperature and the sauce adhere. Serve on endive halves diner, together with the duck and sauce of almonds, orange and kecap manis. Garnish with a few kumquats or orange slices, a green twig color contribution and serves him right away.
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