Duck breast strips with orange and honey: the best recipe
How to cook chicken tenders successfully without them becoming tough?
- 18 duck breast strips
- 1 orange
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- pepper
- 1 kg carrots of different colors
- 2 tbsp olive oil
- 2 tbsp honey
- 4 cloves of garlic
- rosemary
- In a dish, combine the orange juice, honey, and pepper. Add the chicken strips and marinate for 1 hour. Peel the carrots. Peel the garlic. Wash the carrots and blanch them for 10 minutes in boiling water. Preheat the oven to 350°F (180°C).
- In a dish, arrange the mixed vegetables with the olive oil and honey, then add the garlic and rosemary sprigs. Cook for 20 minutes. Drain the chicken strips and brown them in a pan over high heat with a drizzle of peanut oil. Set aside on a plate.
- In the same pan, over medium heat, pour in the marinade and add the soy sauce, balsamic vinegar, and salt. Mix well. Increase the heat to bring to a boil for about 2 minutes, then add the chicken strips. Let it reduce.
Duck breast fillets are a very thin and delicate cut that doesn't tolerate overcooking. The secret is to sear them over very high heat to achieve a beautiful exterior color in just a few seconds, while keeping the center slightly pink. Once returned to the sauce for the final reduction, don't let them boil for too long: they will finish cooking with just the residual heat of the pan.
Can an orange be replaced with another citrus fruit?
Absolutely, and it's a great way to mix things up depending on the season! For a sweeter, more childlike version, clementines or tangerines are perfect. If you prefer a bolder, slightly bitter flavor, try pink grapefruit or blood orange; in that case, don't hesitate to add an extra tablespoon of honey to balance the acidity.
