Chinese Food Menu

Ingredients :
2 pcs   French duck breast halves
little   Salt and black pepper

 Seasoning :
4 tbsp   sugar
2 tbsp   water
50ml   red wine
100ml   orange juice
shallots 2 tbsp, minced
100ml   chicken stock
20g   chilled butter
1/peeled   orange

Directions:
Orange syrupy sauce
To make the sauce, boil the sugar and water until the syrup caramelizes and turns a golden brown color. Add red wine, orange juice, shallots and chicken stock. Simmer until the sauce is reduced by half. Add chilled butter to thicken the sauce then stir in orange sections.

1.Preheat oven to 200℃; cross hatch the duck breast on the skin side and season with crushed black pepper and salt.
2.Heat a frying pan and pan-fry the duck breast skin side down over medium heat until golden brown and crispy skin.Turn over and sear the other side until brown.
3.Transfer the duck breast to a roasting tin and roast for approximately 8 minutes for medium-rare. Remove from the oven and leave at a warm place to rest for 5 minutes.
4.Serve pan-fried duck breasts with orange sauce.

Ingredients:
300g   chicken fillet
2   oranges
60g   walnut
1 clove   garlic
2 tbsps   orange rind
little   sugar & wine

Seasoning:
1 tsp   light soy sauce
1 tsp   sugar
2 tsps   wine
2 tsps   corn flour
1 tbsp   ginger juice
little   pepper
fresh orange juice 100ml
1 to 2 tsps   sugar （depending on the sweetness of orange）
1/4 tsp   salt
2 tsps   corn flour

Directions:
1. Clean and dry chicken fillet, cut into dice. Marinate.
2. Cut walnut into cubes. Crush garlic.
3.Wash the oranges. Peel one orange and cut into dice, grate rind from the peel and mix well with a little sugar. Juice another orange and mix with sauce ingredients.
4.Heat 1 tbsp oil and stir fry crushed garlic. Add chicken dice and stir fry until cooked. Add wine. Add sauce mixture and cook until thickens and turn off the heat. Add walnut, orange dice and orange rind and stir well. Dish up and serve hot.