Orange Ginger Duck
This sweet and tangy orange "duck" makes a delicious main course for any holiday dinner.
- 2 packages Yves Chicken Tenders (or any veggie chicken)
- 2 tbsp. extra virgin olive oil
- 1 tsp. salt
- 1 tbsp dried basil
- 1 tsp. thyme
- 1 tsp. sage
- 1 tsp. freshly ground pepper
- 2 cups orange juice
- 4 to 5 slices of fresh ginger (peeled)
- 1 stick of cinnamon
- zest of one orange
- 2 tbsp. brown sugar
- 1 large orange (peeled and sliced)
- 1/4 tsp. cayenne pepper
- 1/2 tsp. dried parsley (for garnish)
Heat oil in a large skillet. Add chicken tenders, sprinkle with salt and pepper, and sautee for about three minutes. Add the orange juice, ginger, cinnamon stick, sugar, and orange zest. Simmer on medium high for about five minutes or until the sauce thickens. Adjust seasonings to taste. Remove the ginger slices and cinnamon stick.
Place remaining contents of the skillet in an oven proof casserole, decorate with the orange slices, and sprinkle lightly with the parsley. Brown in 425 degree oven until oranges get slightly browned. You can reheat this dish just before serving.
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