Duck with orange juice and cinnamon(gui pi cheng zhi ya )

Duck with orange juice and cinnamon

Introduction:

"One day, I saw a dish in the travel column of Elle fashion magazine: coquetedecanard à l'Orange et à lacanelle. There are only pictures but no way to make it. I seldom eat duck meat, and I was attracted by the addition of oranges. So I imagined making my own duck with Cinnamon Orange juice. The whole piece of duck meat is full of flavor juice, It's really delicious. With the classic western style fried potato balls, It's too delicious to say. Originally, the amount of two meals can be solved in one meal. Western food is not as elegant and expensive as people think. Simple and cheap materials can make amazing Western dishes. As for the delicious Western fried potato balls (Shushan's special fried potato balls), the next article will be sent to you:) "

Production steps:

Step 1: remove the skin from the leg, sprinkle with salt and ground black pepper on both sides

Step 2: spread a thin layer of oil on the pan and fry the duck legs on both sides until golden

Step 3: cut one orange in half and set aside

Step 4: squeeze the orange juice into the pot, add 2ml cinnamon powder, add appropriate amount of fine salt (my portion is supplemented with 2ml fine salt), add appropriate amount of freshly ground black pepper. Cover the pot and simmer slowly for one hour

Step 5: after the duck leg is stewed, take it back to the pot and fry it again on both sides. Add 25ml starch and 25ml standby orange juice to the remaining soup (add according to the saltiness and evaporation of the soup), and heat it at medium temperature until the soup becomes thick

Step 6: pour the sauce on the duck leg and put it on the table

Materials required:

Duck leg: 390g each

Oranges: two, about 210 grams each

Olive oil: right amount

Salt: right amount

Ground black pepper: right amount

Starch: 25ml

Orange juice: 25ml

Cinnamon powder: 2ml

Note: 1. When stewing duck leg, turn on the low heat. The stew pot I use is a cast iron pot with a closed lid. Everyone's stew pot is different, and the water evaporation of the soup will be different. Finally, 25ml water starch (making the soup thick) and 25ml orange juice are added to my sauce. The orange juice I add contains sugar. You can add sugar according to the saltiness and acidity of your soup, Adjust with salt or water or orange juice. 2. If there is no ready-made cinnamon, small pieces of cinnamon can be ground into powder by grinder. Cinnamon is very rich in flavor, so don't add too much

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Gui Pi Cheng Zhi Ya