John Myers
Orange Soy Sauce with Duck
The perfect orange soy sauce with duck recipe with a picture and simple step-by-step instructions.
The basis is the fried duck breast
- Roast fat (skimmed off)
- Fried onion (from the Fried duck breast)
- Duck stock (from the jar)
- Soy sauce
- Orange cream (from my KB)
- Chilli Powder
- Wasabi paste
- Plum wine
to tie
- Cornstarch mixed with water
The follow-up recipe
- after the duck breasts were seared on both sides – plenty of roast fat has settled (has arisen). From this you can now skim off the required amount and put it in a suitable pot. They also add the fried onions to the fat.
- Now set the stove to the highest setting and heat the fat in the pan until it is really boiling. Add the duck stock and mix it well and reduce it to half (takes about 7-10 minutes).
- Now the orange cream is added. You can find this in my KB under the link >>>>> Orange fruit cream spread >>>>>. Mix well and then pour in the soy sauce, stirring constantly. Then add the plum wine and stir in well.
- Add the remaining ingredients (spices) and reduce everything for another 5 minutes.
- If necessary, then bind with a little cornstarch. Now put the duck breast on a plate and pour in the sauce.
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