Recetas con naranja

Orange Crème Caramel

Dificultad: Normal 40 min.

Ingredientes (para 6 personas)

  • 6 eggs
  • 1 glass sugar
  • 6 oranges
  • Grated orange rind
  • Caramel

In a bowl, beat the sugar with the eggs until they are dissolved. Squeeze the oranges and strain the juice. Add the liquid and the rinds to the mixture. Pour it into a bowl and then into another (transfer the mixture from one bowl to another at least 20 times).

When the mixture is ready, and your arms tired, pour it into a mold with caramel. Heat it in a double boiler for 20 minutes. Done! You get a tasty crème caramel and plenty of vitamin C.

Mandarine mousse

Dificultad: Normal 20 min.

Ingredientes (para 4 personas)

  • 4 mandarins
  • 1 orange
  • 5 cc sugar
  • 4 egg whites
  • 400 gr cottage cheese or similar
  • 2 cc Ginger
  • 1 grated green lemond rind
  • Mint

Peel the mandarins and cut them into pieces. Place them in a bowl. Then peel the orange and the lemon and squeeze them.

After that, mix the juice with sugar, grated green lemon rind, and ginger. Boil it in a saucepan and leave it boil down for five minutes. Pour this liquid onto the mandarins and put them in the fridge for one hour. Whisk the egg whites until staff and mix with the cottage cheese, and the orange and lemon juice. Put it for an hour in the fridge.

In a dish, place both mixtures: cheese mousse and mandarins. Pour the hot juice (orange, rinds, and Ginger). You can decorate it with mint.

Duck a l'orange

Dificultad: Complicada 60 min.

Ingredientes (para 4 personas)

  • 1 Long Island duck (also called Pekin)
  • 5 oranges
  • 1 cup brandy
  • 1 tablespoon vinegar
  • 1 teaspoon butter
  • 1 cup chicken/duck stock
  • 2 teaspoon cornflour
  • Salt
  • Pepper

The duck should be empty and clean. In a casserole, put the butter and melt it over heat. Add the duck and gold brown both sides. Then pour the brandy into the casserole and save some. Cook the duck for two minutes.

Then, squeeze an orange and add the juice, the stock and vinegar to the casserole. Reduce the mixture for approx. 20 minutes until the duck be cooked and tender. Finally, transfer duck to a cutting board.

Cook the sauce in casserole over a low heat for 5 minute, stirring occasionally with a wooden spoon to avoid it sticking.

When the sauce is ready, pour juices through a fine-mesh sieve. Add salt and pepper and the remaining brandy.

Save some sauce and add cornflour, stirring to dissolve it. Pour this sauce again into the casserole. Cook it to thicken.

Peel the oranges and separate segments. Add some segments into the casserole with the sauce. Heat them and apart the sauce from heat. Pour sauce (without segments) onto the duck and decorate it with the remaining segments.

The remaining sauce (with segments) is served in a sauceboat.

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