ORANGE SKIN 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:

• Heat oven to 400 degrees. Pat turkey dry with paper towel and place it on a rack in a roasting pan. In a small bowl or on a clean cutting board, mash the butter together with the orange zest, sage, garlic, salt and pepper to create a paste. Lift the turkey’s skin at the neck and gently use your hand to separate skin from breast meat. Rub about half of the compound butter under the skin, covering the breast meat. Rub the rest of the butter over the skin of the turkey and season with a little more salt and pepper.
• Fold the wings of the turkey under the bird, and tie its legs together with butcher’s twine. Pour the wine and orange juice into the roasting pan, scatter the sage leaves over the liquid and carefully slide the pan into the oven.
• Roast for about 2 to 3 hours, basting bird every 30 minutes with drippings. Start checking the bird 1 hour and 45 minutes into cooking, and tent it with foil if skin is turning too dark. Cook until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.