Lasagnette with orange sauce, take a bit of time to be prepared but it worth it!!
My mother use to make this recipe with duck, but chicken or turkey make also a good recipe since the orange marmalade sauce goes very well with all of them.
Serves: 6
Ingredients.
l/2 cup orange juice
2 teaspoons hoi sin sauce
1/4 teaspoon five spice powder
2 large (500gr) duck breast fillets
6 Chinese dried mushrooms
1 cup boiling water
2 small chicken stock cubes, crumbled
1 tablespoon orange marmalade
1 teaspoon cornflour
2 teaspoons Grand Marnier
100gr snow peas
250gr Lasagnette pasta
Directions
Combine juice, sauce and spice powder in bowl, add duck. Cover and refrigerate several hours or overnight, turning occasionally
Just before serving, remove duck from marinade, reserve marinade. Place duck on rack over baking dash, bake in hot oven for about 15 minutes or until duck is well browned and tender; remove from oven, slice thinly.
While duck is cooking place mushrooms in bowl, cover with the boiling water, stand 20 minutes.
Drain mushrooms, reserve liquid, discard stems, slice caps thinly
Combine mushrooms, reserved liquid, reserved marinade, stock cubes and marmalade in pan. Bring lo boil, simmer, covered, for 5 minutes. Stir in blended cornflour and liqueur, stir until sauce boils and thickens
Boil, steam or microwave peas until just tender, drain
Add pasta to large pan of boiling water, boil, uncovered, until just tender, drain Combine pasta and peas, serve with duck and mushrooms, dazzle with hot sauce
