Gourmet Sauces & Spreads
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Gourmet Jellies
Gourmet Gift Baskets
Wholesale Gourmet Foods 
- Leg of Lamb Recipe
- Lamb Chops Recipe
- Pork Tenderloin Recipe
- Duck Breast Salad Recipe
- Lobster Tail Recipe
- Grilled Salmon Recipe
- Beet Salad Recipe
- Potato Cake & Greek Salad Recipe
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- Butternut Squash Soup Recipe
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- Hamburger & Potato Wedges Recipe
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- Creme Brulee Recipe
Gourmet Duck Recipes For Ultimate Gourmet Status
Serve up gourmet duck recipes at your next dinner party and astound your guests! Create an elegant presentation, and with one bite...they'll think you slaved for hours. What they won't know is how easy duck orange sauce recipes can be with Zinter Brown Orange Brandied Cranberry marinade. (And you don't have to tell them!)
Roasted Duck Breast Salad With Orange Brandied Cranberry Marinade
1/4 cup Zinter Brown Orange Brandied Cranberries
2 tbsp honey
2 tbsp soy sauce
4 duck breast fillets, skin on
2 oranges
1 radicchio
1 bunch (30 g) fresh chives, cut into short lengths
Dressing
2 tbsp Zinter Brown Garlic & Onion Jamboree
1 tbsp balsamic vinegar
1 tsp sesame oil
Stir the Zinter Brown Orange Brandied Cranberries, honey and soy sauce together in a large bowl. Add the duck breast fillets and toss well. Cover and marinate in the fridge for at least 30 minutes (or overnight).
Mix the dressing ingredients in a bowl.
Cut a slice from each end of the oranges and stand upright on a chopping board. With a sharp knife, cut away the peel, working from top to bottom, removing as much of the white pith as possible. Cut the orange segments out of the membranes. Set aside.
Preheat oven to 425F. Heat an ovenproof frying pan over medium to high heat for 1 minute. Cook the duck breasts with the skin side down for 3 minutes. Turn the fillets, then put the pan in the oven for 12 minutes. Remove from the oven, cover with foil and allow to rest for 5 minutes.
Slice each duck breast on the diagonal into thin slices. Arrange with the radicchio, orange slices and chives in four serving bowls or plates. Spoon dressing on top. Serves 4.
