Heat up your winter night time with a dinner of sliced duck in orange sauce

Poultry like hen, duck, turkey and eggs are the perfect supply of bioavailable proteins and are termed as full proteins since all of the dietary important amino acids are abundantly current in them. Full protein sources like hen, turkey, duck and egg are excessive on amount and high quality and 100% digested.

Poultry meat is a vital element of a wholesome and well-balanced weight-reduction plan because of its dietary richness with average power content material, extremely digestible proteins of excellent dietary high quality, wholesome fat, B-group nutritional vitamins and minerals. So, tick off diet for day with a dinner of sliced duck in orange sauce following this recipe


Duck- 250gm

Butter- 100 gm

Ginger- 1 teaspoon

Diced Orange (deseeded)- 250 gm

Salt- to style

Contemporary Orange Juice- 500 ml

Tomato Sauce- 200 ml

Onion- Sliced

Pink & Yellow Bell Pepper- ½ of every

Garlic- 1 tablespoon

Pink chili paste- 4 teaspoon

Sesame seed- ½ desk spoon

Sugar- to style

Refined Oil


First, roast the duck and steam it properly to melt the meat. Now, in a pre-heated pan, pour in some refined oil until it heats up just a little. Add in diced onion, purple and yellow capsicum. As soon as the veggies shrink just a little, one after the other hold including ginger and garlic paste, salt and sugar, chilli paste, tomato ketchup, contemporary orange juice and sauté them to organize the orange sauce.

Then add the cooked duck into the pan and as soon as once more stir and cook dinner the duck until the sauce penetrates properly into the meat. Serve the duck sizzling and garnish it with sliced purple chilies on prime.

Portion: 2-3 Folks

Preparation time: 20 minutes

(Recipe: Head Chef Ram Bahadur Budhathoki)



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