ORANGE EASTER EGGS RECIPES

Steps:

• First zest the oranges using a shredder. Afterwards, slice oranges in halves and squeeze their juice.
• Crisscross the duck’s skin with superficial cuts and season it with salt and pepper.
• Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin gets crispy.
• Afterwards, fry the duck on each side so that it is properly sealed.
• Cook for about 5 minutes on the skinless side then turn it over and leave it on heat for 4 more minutes.
• Continue to cook for 2 minutes on the sides.
• Separately start making the sauce. Heat a saucepan and add cognac, soy sauce, orange zest, orange juice and honey.
• Let it simmer until it gets a caramel like color.
• Slice the duck breast into 0.4 inch (1 cm) thick slices and let them rest for about 5-10 minutes before serving.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.