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Orange Peels

From: $5.50

In stock

SKU: 11143

Ingredients: Orange Peel.

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Details

Orange peels bring a bright, citrus flavor, which can either be tart or bitter depending on the variety of oranges. This is a perfect way to add a fresh orange depth to beverages, sauces and all your baking needs when orange zest is required. Try using in deserts such as biscotti, scones, cheesecakes, cookies, breads, cakes and pies.
  1. Orange peel Review by Tree
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    Quality
    Value

    I use this when I make duck a l'orange. I take wild duck breasts, score the skin, sear the skin for about 1 minute in a hot pan and then place the breast skin side down in a 1 gallon ziplock bag. I then spoon about 2 TBS. of the sauce onto the meat side of the duck. I then cook 2 breasts per bag sous vide for 2 hours at 134˚. When the duck is done, I take it out of the bag and sear the skin side again on a preheated nonstick pan until the rest of the fat is rendered and the skin is crispy. The sauce consists of 1 1/2 cup of orange marmalade, 2 TBS of this zest, 2 TBS minced Thyme and 1 TBS honey. Mix over low heat in a small pan. When it cools, I put it in the fridge until it solidifies It doesn't have to be expensive marmalade. I use the large jar of Smuckers. When it's time to cook the duck, it is easier to add the cold sauce to the duck so I usually make the sauce a day ahead. When the duck is to be served, reheat the sauce and spoon it onto the duck just before serving. (Posted on 2/14/2017)

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Description

Details

Orange peels bring a bright, citrus flavor, which can either be tart or bitter depending on the variety of oranges. This is a perfect way to add a fresh orange depth to beverages, sauces and all your baking needs when orange zest is required. Try using in deserts such as biscotti, scones, cheesecakes, cookies, breads, cakes and pies.

Reviews

  1. Orange peel Review by Tree
    Price
    Quality
    Value

    I use this when I make duck a l'orange. I take wild duck breasts, score the skin, sear the skin for about 1 minute in a hot pan and then place the breast skin side down in a 1 gallon ziplock bag. I then spoon about 2 TBS. of the sauce onto the meat side of the duck. I then cook 2 breasts per bag sous vide for 2 hours at 134˚. When the duck is done, I take it out of the bag and sear the skin side again on a preheated nonstick pan until the rest of the fat is rendered and the skin is crispy. The sauce consists of 1 1/2 cup of orange marmalade, 2 TBS of this zest, 2 TBS minced Thyme and 1 TBS honey. Mix over low heat in a small pan. When it cools, I put it in the fridge until it solidifies It doesn't have to be expensive marmalade. I use the large jar of Smuckers. When it's time to cook the duck, it is easier to add the cold sauce to the duck so I usually make the sauce a day ahead. When the duck is to be served, reheat the sauce and spoon it onto the duck just before serving. (Posted on 2/14/2017)

WRITE YOUR REVIEW

Write Your Own Review

You're reviewing: Orange Peels

How do you rate this product? *

  1 star 2 stars 3 stars 4 stars 5 stars
Quality
Price
Value