French Canard a l'Orange

French Canard à l’Orange

French
Canard à l'Orange

A Variation with Roasted Chicken
Canard à l’Orange is a French classic roasted duck with an orange based sauce.

Our recipe is for chicken instead of duck, and adds herb seasoning with citrus notes.

The caramel-like, dark orange sauce with a sweet and bitter taste is achieved by slowly cooking orange juice with vinegar and sugar.
Canard à l’Orange Spice Blend

Thyme. oregano, basil, rosemary, sage, lemon verbena, orange peel, lemon peel, tangerine peel, fennel, marjoram

French Canard a l'Orange

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French Canard a l'Orange

French Canard à l'Orange

SpiceBreeze
Canard à l'Orange is a French classic roasted duck with an orange based sauce. Our recipe is for chicken instead of duck, and adds herb seasoning with citrus notes. The caramel-like, dark orange sauce with a sweet and bitter taste is achieved by slowly cooking orange juice with vinegar and sugar.
hands-on time 30 minutes
Course Main Course
Cuisine French
Servings 3

Ingredients
  

Protein

  • 2 lbs chicken thighs with bones and skin

Fresh Produce

  • 1/2 cup orange juice freshly pressed

Packaged Goods/Staples

  • 1/4 cup balsamic vinegar
  • 2 tbsp brown sugar
  • 1.5 cup chicken broth
  • oil
  • salt & pepper

Canard à l'Orange Culinary Spices

  • Thyme. oregano, basil, rosemary, sage, lemon verbena, orange peel, lemon peel, tangerine peel, fennel, marjoram

Optional

  • 1 cup fresh orange slices without skin chopped

Suggested Sides

  • cooked red cabbage or brussels sprouts
  • mashed potatoes, potato dumplings, or gnocchi

Instructions
 

Dark Orange Sauce

  • In a small POT, add vinegar, juice, and sugar.
  • Cook over low heat until it thickens. Stir occasionally.
  • Add broth and mix well.
  • Optionally, add fresh orange pieces.
  • Cook over low heat for 5 minutes.

Chicken

  • Keep the chicken at room temperature for about 15 minutes.
  • Cut 2-3 short (about 1 inch) slices into the chicken skin.
  • Season both sides with salt and pepper to taste.
  • In a PAN, heat 2 tbsp oil over high heat.
  • Fry the chicken on both sides until they are browned.
  • Transfer it with the liquid to an oven safe dish.
  • Sprinkle both sides with Canard à l'Orange spices.
  • Heat OVEN to 380°F.
  • Roast chicken for about 10 minutes on each side until the internal temperature reaches 165°F.
  • Let it rest for at least 5 minutes. In the meantime, heat up the orange sauce.

Serve

  • Serve the chicken with the orange sauce and your preferred sides.
  • Enjoy!

Notes

  • Substitute chicken thighs with chicken breast or legs, duck breast, or sea bass.
  • Serve the dark orange sauce with roast beef or with roasted vegetables and add the Canard a l'Orange spices to the vegetables or a salad dressing.
  • Repeat the recipe without Canard a l'Orange spices.
Eating Khachapuri

Georgian Khachapuri Cheese Bread

Georgian Khachapuri

Georgian Khachapuri Cheese Bread

The preparation of this delicious Georgian cheese bread khachapuri is only recommended to avid bakers.

But there is a shortcut option. You can buy fresh premade pizza dough and skip the dough ingredients and preparation.

Ingredients

Starter Dough

  • 1/4 cup warm water
  • 1/2 packet active dry yeast
  • 1/2 teaspoon sugar

Dough

  • 1/2 tsp salt
  • 1/2 cup warm milk
  • 1 tbsp vegetable oil
  • 1 medium egg, whisked
  • 3 cups all-purpose flour

Filling

  • 10 oz hard mozzarella [*1] or provolone cheese, shredded
  • 5 oz crumbled feta cheese
  • 1/3 cup water
  • 2 medium eggs
  • 2 tablespoons unsalted butter

Instructions

Prepare the Dough [*2]

  • In a large BOWL, add the ingredients for the starter dough and mix well. Let it stand for 10 minutes.
  • To the BOWL, add 1/2 tsp salt and all liquid ingredients. Mix well.
  • Add 2.25 cups of flour one cup at a time and mix well.
  • Transfer the dough to a lightly floured surface. Knead for about 3-5 minutes until the dough is smooth and elastic.
  • Transfer the dough to a lightly greased BOWL. Cover loosely with plastic wrap or kitchen towel. Let it sit in a warm place for about 45-60 minutes until it doubled in size.

Prepare the Filling

  • In a BOWL, mix the cheese. Then add the water and mix well.

Finish the Khachapuri

  • Half the dough and quarter the filling.
  • On a lightly floured surface, roll out one part of the dough into a round shape.
  • Place one quarter of the filling onto the flat dough.
  • Form the khachapuri shape by rolling in two opposite sides of the circle until only 1/3 of the circle remains uncovered in the middle.
  • Next pinch the open ends together to get the authentic khachapuri form.
  • For a video demonstration of the forming, please click here:
    Forming the khachapuri
  • Fill the uncovered center with another quarter of the filling.

Bake the Khachapuri

  • Preheat OVEN to 450°F.
  • Place khachapuri on a greased baking sheet. Bake for about 10-15 minutes until the crust turns slightly brown. Take it out.
  • With a spoon, make a small hole in the center, just big enough to fit one egg yolk. Add the egg yolk.
  • Return the khachapuri to the OVEN for another 2 minutes. Take it out.
  • Grease the crust with some butter. Place 1/2 tbsp of butter on each vertical side of the egg into the cheese.

Serve

  • When serving, mix the butter and egg into the still warm cheese.

Eating Khachapuri

Notes

  1. You can make the dough in a food processor.
  2. Mozzarella cheese: not the original fresh mozzarella but the hard mozzarella cheese

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Georgian Khachapuri

Georgian Khachapuri Cheese Bread

The preparation of this delicious Georgian cheese bread khachapuri is only recommended to avid bakers.

But there is a shortcut option. You can buy fresh premade pizza dough and skip the dough ingredients and preparation.

Ingredients

Starter Dough

  • 1/4 cup warm water
  • 1/2 packet active dry yeast
  • 1/2 teaspoon sugar

Dough

  • 1/2 tsp salt
  • 1/2 cup warm milk
  • 1 tbsp vegetable oil
  • 1 medium egg, whisked
  • 3 cups all-purpose flour

Filling

  • 10 oz hard mozzarella [*1] or provolone cheese, shredded
  • 5 oz crumbled feta cheese
  • 1/3 cup water
  • 2 medium eggs
  • 2 tablespoons unsalted butter

Instructions

Prepare the Dough [*2]

  • In a large BOWL, add the ingredients for the starter dough and mix well. Let it stand for 10 minutes.
  • To the BOWL, add 1/2 tsp salt and all liquid ingredients. Mix well.
  • Add 2.25 cups of flour one cup at a time and mix well.
  • Transfer the dough to a lightly floured surface. Knead for about 3-5 minutes until the dough is smooth and elastic.
  • Transfer the dough to a lightly greased BOWL. Cover loosely with plastic wrap or kitchen towel. Let it sit in a warm place for about 45-60 minutes until it doubled in size.

Prepare the Filling

  • In a BOWL, mix the cheese. Then add the water and mix well.

Finish the Khachapuri

  • Half the dough and quarter the filling.
  • On a lightly floured surface, roll out one part of the dough into a round shape.
  • Place one quarter of the filling onto the flat dough.
  • Form the khachapuri shape by rolling in two opposite sides of the circle until only 1/3 of the circle remains uncovered in the middle.
  • Next pinch the open ends together to get the authentic khachapuri form.
  • For a video demonstration of the forming, please click here:
    Forming the khachapuri
  • Fill the uncovered center with another quarter of the filling.

Bake the Khachapuri

  • Preheat OVEN to 450°F.
  • Place khachapuri on a greased baking sheet. Bake for about 10-15 minutes until the crust turns slightly brown. Take it out.
  • With a spoon, make a small hole in the center, just big enough to fit one egg yolk. Add the egg yolk.
  • Return the khachapuri to the OVEN for another 2 minutes. Take it out.
  • Grease the crust with some butter. Place 1/2 tbsp of butter on each vertical side of the egg into the cheese.

Serve

  • When serving, mix the butter and egg into the still warm cheese.

Eating Khachapuri

Notes

  1. You can make the dough in a food processor.
  2. Mozzarella cheese: not the original fresh mozzarella but the hard mozzarella cheese

Georgian Chakhokhbili

Georgian Chakhokhbili

Georgian Chakhokhbili

Georgian Chakhokhbili

SpiceBreeze
Chakhokhbili is a traditional Georgian one-pot stew made with chicken, onions, and tomatoes. Originally, the dish was made with pheasant ("khokhobi"). The stew is seasoned with the famous khemli suneli spice blend which contains coriander, mint, turmeric, savory, and fenugreek seeds and leaves (methi). If possible, we recommend serving the dish with Georgian cheese bread (khachapuri).
 
hands-on time 30 minutes
Course Main Course
Cuisine Georgian
Servings 3

Ingredients
  

Protein

  • 2 lb chicken [1] thighs or legs bone-in

Fresh Produce

  • 2 medium onions  chopped
  • 1-2 red bell peppers diced (optional)
  • 1 lb tomatoes chopped [2]
  • 2-4 tbsp chopped fresh herbs [3]
  • 1-3 cloves garlic pressed or grated (optional)
  • 1-2 fresh chilies finely chopped (optional)

Packaged Goods/Staples

  • olive oil
  • salt & pepper

Chakhokhbili Culinary Spice Kit

  • coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

Suggested Sides

  • any flat bread or Georgian khachapuri [4]
  • cooked or steamed rice

Instructions
 

  • Season chicken with salt & pepper to taste.

Cook

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Add chicken and fry until it turns brown on all sides. Scoop it out and set aside.
  • In the same POT, add onions and optionally bell pepper.
  • Fry over medium heat until the onions turn golden.
  • Add tomatoes and Chakhokhbili spices. Mix well.
  • Season with salt & pepper to taste. Return chicken. Mix well. Cover.
  • Bring to a boil. Cook over medium heat for 30-60 minutes until the chicken falls apart. Stir occasionally.

Add to taste:

  • fresh herbs, and
  • optionally garlic and/or fresh chilies.
  • Cook for another 5 minutes.

Notes

[1] Substitute: lamb chops or loin. Cook 90-120 minutes.
[2] Substitute: 2 cups tomatoes (whole, chopped, or puree), unseasoned.
[3] Your choice of: parsley, mint, basil, or cilantro.
[4] Khachapuri recipe.
 

Georgian Dishes

Georgian chakhokhbili
Georgian lobio
Georgian chashushuli
Georgian ajapsandali

Enter the Culinary World

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European Schupfnudeln

German-Austrian Schupfnudeln Variations

European Schupfnudeln

German-Austrian Schupfnudeln

SpiceBreeze
Around 1630, German soldiers rolled finger-sized noodles from their ration of flour and water. Today, Swabians usually fry Schupfnudeln with sauerkraut and bacon, served at every festival and market. Austrians love the Schupfnudeln with poppy seeds and sweet fruits. Italian gnocchi are identical to Schupfnudeln, just in a different shape. Our recipe gives you all the options, including substitute vegetables for sauerkraut.
 
hands-on time 30 minutes
Course Main Course
Cuisine Austrian, German
Servings 3

Ingredients
  

Protein

  • 4 oz bacon [1] cut into 1/2 inch strips

Fresh Produce

  • 1 medium onion finely chopped
  • 8 oz green cabbage or baby broccoli [2] cooked

Packaged Goods/Staples

  • 12 oz gnocchi [3]
  • 12 oz dried prunes [4] pitted
  • sugar or other sweetener
  • salt & pepper

Alternative: Mohnbutter

  • 4 tbsp butter
  • 1-3 oz ground poppy seeds
  • 2 tbsp powdered sugar optionally

Instructions
 

  • In a PAN, fry bacon strips over medium heat until crisp. Scoop them out. Set aside.
  • Add onions. Fry 5 minutes.
  • Add gnocchi. Fry 5 minutes.
  • Add vegetables and return bacon.
  • Heat until all ingredients are hot.
  • Season with salt & pepper to taste.
  • Serve the compote (see below) for dessert.

Alternative: Mohnbutter

  • Cook gnocchi according to package directions.
  • In a PAN, melt 4 tbsp butter. Lightly roast poppy seeds and optionally Mohnbutter spices. Add gnocchi and toss to reheat.
  • Serve with a side of prunes compote.
  • Optionally, sprinkle with powdered sugar.

Compote

  • In a POT, add prunes and 2 cups of water.
  • Add sweetener and Schupfnudeln spices to taste. Cover and cook over low heat for about 30 to 60 minutes until the prunes softened to your taste and the sauce thickened. Add water if necessary. Enjoy!

Notes

[1] Substitute bacon with small diced pancetta.
[2] Substitute vegetables with 12 oz sauerkraut.
[3] Substitute gnocchi with homemade Schupfnudeln (recipe) or cooked thick pasta (recipe & tips online).
[4] Substitute dried prunes with fresh plums or apples: reduce the water to 1/8 cup.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Global Black Bean Burger

Global Black Bean Burger

Black Bean Burger

Global Black Bean Burger

Just a normal burger with beans instead of meat and a bunch of interesting toppings and dressings.

Black Bean Burger Culinary Spice Blend:

Sun-dried tomatoes, garlic, onion, chipotle chili, cumin, smoked paprika, bell pepper, mustard, mushrooms

Indispensable Ingredients
  • 1 can beans: black, pinto, or kidney beans
  • 1/8 cup oat flour
Suggested Standard Toppings
  • 1 onion, sliced into rings
  • tomatoes, sliced
  • lettuce leaves
Optional Specials
  • roasted red bell pepper
  • fried portabella mushrooms
  • baked or fried (sweet) potatoes
  • special dressings:
    horseradish mayo, sweet-chili-mayo, chili-ketchup

What Makes this Dish Special?

  • Our basic bean burger spice blend includes sun-dried tomatoes, chipotle, porcini mushrooms.
  • We love canned beans as a quick pantry resource for “rainy days”.
  • Mix up the beans to get a different burger each time.
  • Baked bell pepper and fried portabella mushrooms are not the usual burger toppings yet turn out to add an abundance of flavor.
  • Any of the dressings takes the burger to the next level.
Global Bean Burger

Global Bean Burger

SpiceBreeze
The bean burger is just one of many vegetarian patties created over the years. The history of meatless fried patties dates back to 1969, when the first recorded recipe appeared. By the early 1980s, the first commercially available veggie burger hit the British market, quickly becoming a success. However, at that time, the term "veggie burger" was often misunderstood as a traditional hamburger topped with vegetables rather than a fully plant-based alternative. Enjoy this simple, basic recipe.
hands-on time 30 minutes
Course Main Course
Cuisine Global
Servings 3

Ingredients
  

  • 1 can beans [1] drained and rinsed
  • 1/8 cup oat flour [2]
  • sat
  • olive oil

Culinary Spice Kit

  • 1 pouch Burger spices Sun-dried tomatoes, garlic, onion, chipotle chili, cumin, smoked paprika, red bell pepper, mustard, mushrooms

Suggested Sides

  • burger bun
  • wrap
  • lettuce leaves

Instructions
 

  • In a BOWL, mash beans with a potato masher*.
  • Add 1 tbsp water*, 1/8 cup oat flour, 1 pouch (or 1 tbsp) Burger spices*, and salt to taste.
  • Knead until the mixture is well combined.
  • Form the mixture into burger patties of your desired size.
  • In a PAN, heat 2 tbsp of olive oil over medium heat.
  • Fry the patties until they are golden and crisp on both sides.
  • Serve the patties with toppings in a burger bun, wrap, or on lettuce leaves.

Notes

[1] Use black, kidney, or pinto beans or substitute beans with 1 lb ground meat.
[3] For a low carb version, substitute the buns with large lettuce leaves.
 
TIP
â–ª Add mayonnaise with horseradish or zesty chili lime.
â–ª Add ketchup with honey and chipotle chili.
Georgian Lobio

Georgian Lobio – The Breeze Way

Georgian Lobio

Georgian Lobio

SpiceBreeze
Lobio is a very popular dish in Georgia, Europe. It's served as a hot stew in the winter or a cold dip in the summer. There exist many variations for the ingredients. Please select your favorite from our suggestions. You might want to serve it with pomegranate and cornbread for an extraordinarily complex flavor experience. Pickled vegetables are another good addition. The spice blend is the famous Khemli Suneli.
Cuisine Georgian
Servings 3

Ingredients
  

Protein

  • 2 cans kidney beans drained and rinsed, 15 oz each (see notes for substitutes)

Fresh Produce

  • 1 medium onion finely chopped
  • 1/2 cup cilantro chopped (see notes for substitutes)

Packaged Goods/Staples

  • 1.5 cups vegetable broth
  • 1/4 cup walnuts ground (see notes for substitutes)
  • olive oil
  • salt & pepper

Lobio Culinary Spice Kit

  • Coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

Optional

  • Pomegranate molasses or fresh seeds (see notes for molasses recipe)
  • Cornbread or flatbread

Instructions
 

Step 1: Prepare Beans

  • In a BOWL, mash about 2/3 of the beans with a potato masher.

Step 2: Fry

  • In a PAN, heat 2 tbsp olive oil over medium heat.
  • Fry the onions until soft, stirring frequently.

COOK

    Step 3

    • In a POT, add all beans and broth. Mix well. 

    Step 4

    • Add:
    • the fried onions with the oil,
    • cilantro,
    • ground walnuts,
    • salt & pepper to taste,
    • and Lobio spices.

    Step 5

    • Bring to a boil.
    • Reduce the heat to medium-low.
    • Cook for 20 minutes, stirring frequently.

    Optionally

    • For a sweet-sour note, add pomegranate molasses or pomegranate seeds to taste to the finished dish or over the plated meal.
    • Serve with cornbread.
    • Enjoy!

    Notes

    Beans
    â–ª Substitute beans with navy or cranberry beans.
    â–ª Substitute half of the beans with 1/2 lb ground meat.
    Herbs
    â–ª Substitute cilantro with mint or parsley.
    Nuts
    â–ª Substitute walnuts with almonds or hazelnuts or 1 tbsp flour in step 4.
    Pomegranate
    Recipe for pomegranate molasses
    Variations
    â–ª If you love garlic: Add 2 cloves grated garlic in step 2.
    â–ª If you prefer to add veggies: Add 8 oz green beans and 0.5 cup more broth in step 3.
    â–ª If you love nuts: Add 0.25 cup chopped walnuts in step 4.
     

     
    Georgian Bread: Khachapuri recipe.

    Georgian Dishes

    Georgian chakhokhbili
    Georgian lobio
    Georgian chashushuli
    Georgian ajapsandali

    Enter the Culinary World

    Be Inspired | Explore your boundaries and creativity

     

    Georgian Lobio

    Georgian Lobio - The Breeze Way

    Lobio is a very popular dish in Georgia, Europe. It’s served as a hot stew in the winter or a cold dip in the summer. There exist many variations for the ingredients. Please select your favorite from our suggestions. You might want to serve it with pomegranate and cornbread for an extraordinarily complex flavor experience. Pickled vegetables are another good addition. The spice blend is the famous Khemli Suneli.

    Protein

    • 2 cans kidney beans (drained and rinsed, 15 oz each (see notes for substitutes))

    Fresh Produce

    • 1 medium onion (finely chopped)
    • 1/2 cup cilantro (chopped (see notes for substitutes))

    Packaged Goods/Staples

    • 1.5 cups vegetable broth
    • 1/4 cup walnuts (ground (see notes for substitutes))
    • olive oil
    • salt & pepper

    Lobio Culinary Spice Kit

    • Coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

    Optional

    • Pomegranate molasses or fresh seeds ((see notes for molasses recipe))
    • Cornbread or flatbread

    Step 1: Prepare Beans

    1. In a BOWL, mash about 2/3 of the beans with a potato masher.

    Step 2: Fry

    1. In a PAN, heat 2 tbsp olive oil over medium heat.

    2. Fry the onions until soft, stirring frequently.

    COOK

    Step 3

    1. In a POT, add all beans and broth. Mix well. 

    Step 4

    1. Add:

    2. the fried onions with the oil,

    3. cilantro,

    4. ground walnuts,

    5. salt & pepper to taste,

    6. and Lobio spices.

    Step 5

    1. Bring to a boil.

    2. Reduce the heat to medium-low.

    3. Cook for 20 minutes, stirring frequently.

    Optionally

    1. For a sweet-sour note, add pomegranate molasses or pomegranate seeds to taste to the finished dish or over the plated meal.

    2. Serve with cornbread.

    3. Enjoy!
    Beans

    â–ª Substitute beans with navy or cranberry beans.

    â–ª Substitute half of the beans with 1/2 lb ground meat.

    Herbs

    â–ª Substitute cilantro with mint or parsley.

    Nuts

    â–ª Substitute walnuts with almonds or hazelnuts or 1 tbsp flour in step 4.

    Pomegranate

    Recipe for pomegranate molasses

    Variations

    â–ª If you love garlic: Add 2 cloves grated garlic in step 2.

    â–ª If you prefer to add veggies: Add 8 oz green beans and 0.5 cup more broth in step 3.

    â–ª If you love nuts: Add 0.25 cup chopped walnuts in step 4.

     


     

    Georgian Bread: Khachapuri recipe.

    Georgian Dishes

    Georgian chakhokhbili

    Georgian lobio

    Georgian chashushuli

    Georgian ajapsandali

    Georgian
    coriander, fenugreek, methi, mint, savory