A ready made sauce for duck (and so much more).
Although Duck à l'Orange is often the first thing that springs to mind, there are many other possibilities when it comes to Dinner à l'Orange.
So, don't think this is only a ready made orange sauce for duck. It's equally delicious with all sorts of game, chicken and pork.
Looking for orange sauce recipe ideas?
- Great as a stir fry sauce with chicken and finely sliced chinese veg.
- Delicious with pork tenderloin - slice and fry off the tenderloin, pour over the sauce and simmer.
- Makes a fantastic Duck a l’Orange. Simply heat and pour over sliced duck breast. Divine!
Orange Chicken recipe
What to do:
1. Put your rice on to cook according to packet instructions (or if you’re clever, in a rice cooker).
2. Cut your chicken breasts into small cubes.
3. Get two bowls and fill one with eggs (whisked up) and another with a 1/2 cornstarch 1/2 flour mix.
4. Dip the chicken in the eggs then in the flour, then repeat until all chicken cubes are covered.
5. Heat up a pan with an inch or so of vegetable oil.
6. When the oil is piping hot, put chicken in to fry until golden brown (around 4 to 5 minutes).
7. Use a slotted spoon to transfer the chicken to a kitchen towel covered bowl (to get rid of excess oil).
8. In a another pan, add your orange sauce to warm up (according to packet instructions).
9. When warm, mix the chicken in, making sure to coat each piece.
10. Serve: rice topped with chicken and sprinkled with sliced spring onion.
Click here for the Orange Chicken recipe page.
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Ingredients:
Orange Juice (55%), Sugar, White Wine Vinegar, Seville Bitter Orange Pulp (8%), Soy Sauce [Water, Soya Bean, Wheat, Salt, Alcohol], Cornflour, Brown Sugar, Tomato Paste, Orange Comminute [Orange, Sulphur Dioxide] (2.5%), Vegetable Bouillon [Sea Salt, Yeast Extract, Rice Flour, Dried Onion, Dried Carrot, Parsley, Ground Turmeric], Orange Zest (0.6%), Acidity Regulator: Citric Acid.
Suitable for vegetarians.
Allergy advice: For allergens including cereals containing gluten, see ingredients in bold.
Prepared in premises where mustard, egg and milk are also used.
Nutritional Information Typical Values per 100g
| Energy (kJ) | 506 |
| Energy (kcal) | 119 |
| Fat (g) | 0 |
| of which saturates (g) | 0 |
| Carbohydrate (g) | 30 |
| of which Sugars (g) | 26 |
| Protein (g) | 0.7 |
| Salt (g) | 0.45 |
Once opened: Keep refrigerated and consume within 2 days.
320g ℮
| Time: | 30 mins |
| Difficulty: | Easy |
| Serves: | 2 |
Orange Chicken
1. Put your rice on to cook according to packet instructions (or if you're clever, in a rice cooker).
2. Cut your chicken breasts into small cubes.
3. Get two bowls and fill one with eggs (whisked up) and another with a 1/2 cornstarch 1/2 flour mix.
4. Dip the chicken in the eggs then in the flour, then repeat until all chicken cubes are covered.
5. Heat up a pan with an inch or so of vegetable oil.
6. When the oil is piping hot, put chicken in to fry until golden brown (around 4 to 5 minutes).
7. Use a slotted spoon to transfer the chicken to a kitchen towel covered bowl (to get rid of excess oil).
8. In a another pan, add your orange sauce to warm up (according to packet instructions).
9. When warm, mix the chicken in, making sure to coat each piece.
10. Serve: rice topped with chicken and sprinkled with sliced spring onion.
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