Ingredients
| 24 cups (divided) | Saucemaker® Zesty Orange Ginger Sauce |
| 4 cups | White vinegar |
| 1/2 cup | Maple syrup |
| 1/4 cup | Black pepper, ground |
| 24 each | Duck breasts |
| 12 cups | Orange juice |
| To taste | Salt & pepper |
Procedure
- To make the marinade, combine 12 cups Saucemaker® Zesty Orange Ginger Sauce, vinegar, maple syrup, and pepper.
- With a knife, score a cross pattern on the fat side of the duck breast, about 1/4-in. deep.
- Place duck into a non-reactive hotel pan; add marinade. Refrigerate, covered, for at least 4 hours and up to 8 hours.
- Remove from marinade; discard marinade.
- Preheat oven to 350° F.
- Sear duck breasts in a sauté pan over medium- high heat for 1-2 minutes a side; drain fat from pan.
- Transfer duck to a roasting pan, fat side up. Bake for 12-15 minutes or until internal temperature reaches 165° F.
- Meanwhile, add orange juice to sauté pan; cook over high heat until reduced by half. Add remaining Saucemaker® Zesty Orange Ginger Sauce, salt and pepper; heat through.
- To serve, slice duck breasts; arrange on a plate with wild rice and mixed vegetables. Drizzle with Saucemaker® Zesty Orange Ginger Sauce: Thick and bountiful Orange Ginger Sauce.
Yield: 24 Servings
Chef's Tip:
For Sweet & Sour Duck use Saucemaker® Sweet & Sour Sauce as a marinade and then a glaze while roasting. Nutrition
No nutrition information available.For questions or to place an order, click here to contact your Bay Valley Foods representative.