Balsamic Orange Honey Maple Syrup Glazed Duck Recipes

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BALSAMIC, ORANGE, HONEY, MAPLE SYRUP GLAZED DUCK



Balsamic, Orange, Honey, Maple Syrup Glazed Duck image

I went looking for inspiration for my duck I bought for dinner. Eventually I found it on the bag the duck came in!

Provided by JustJanS

Categories     Whole Duck

Time 1h25m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 (2 kg) duck
40 g maple syrup
60 g honey
20 g Dijon mustard
1/2 teaspoon dried thyme
100 ml orange juice
100 ml balsamic vinegar
10 g garlic
40 ml orange liqueur or 40 ml port wine

Steps:

  • Preheat oven to 190c.
  • Mix all the ingredients (except the duck!) together in a small saucepan and simmer for 5 minutes.
  • Reserve 1/4 of the glaze.
  • Sit the duck on a rack over a baking dish, baste and place in oven.
  • Baste the duck every 10 minutes throughout the cooking process with remaining 3/4 of glaze.
  • A 2kg duck should take about 1 hour 15 minutes to cook, but give one of his legs a pull, and if it moves freely and any juices run clear, your duck will be cooked.
  • Place on a serving platter brush with reserved glaze and serve.
  • Pass any remaining reserved glaze to be spooned over carved duck.

Nutrition Facts : Calories 4269.4, Fat 394, SaturatedFat 132.2, Cholesterol 760, Sodium 761, Carbohydrate 55.2, Fiber 0.7, Sugar 49.3, Protein 116.4

ORANGE GLAZED DUCK



Orange Glazed Duck image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 duck breasts
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
1/2 teaspoon ground cumin
1 cup orange marmalade
1/2 cup honey
2 tablespoons orange liqueur (recommended: Grand Marnier)

Steps:

  • Preheat oven to 475 degrees F.
  • Pat duck breasts dry. Lightly prick duck skin surface several times with a fork to help fat cook out. In a small bowl, combine salt with the other seasonings and season the duck. Insert a pop-up thermometer at an angle, in the thickest part of the breast. Place duck in preheated oven and turn down heat to 375 degrees F. Roast for about 25 minutes, until internal temperature reaches 165 degrees F.
  • Meanwhile, in a medium bowl, stir together glaze ingredients. About 10 to 15 minutes before duck is done, pour glaze over duck and finish cooking.
  • Let duck rest, tented with foil for 5 to 10 minutes before carving.

BALSAMIC, ORANGE, HONEY, MAPLE SYRUP GLAZED DUCK



BALSAMIC, ORANGE, HONEY, MAPLE SYRUP GLAZED DUCK image

Categories     Duck     Roast

Yield 2

Number Of Ingredients 9

1 (4.5 lb) duck
1/3 cup maple syrup
1/2 cup honey
1/8 cup Dijon mustard
1/2 teaspoon dried thyme
1/2 cup orange juice
1/2 cup balsamic vinegar
10g garlic
1/4 cup orange liqueur or 1/4 cup port wine

Steps:

  • Preheat oven to 375f. Mix all the ingredients (except the duck!) together in a small saucepan and simmer for 5 minutes. Reserve 1/4 of the glaze. Sit the duck on a rack over a baking dish, baste and place in oven. Baste the duck every 10 minutes throughout the cooking process with remaining 3/4 of glaze. A 4.5 lb duck should take about 1 hour 15 minutes to cook, but give one of his legs a pull, and if it moves freely and any juices run clear, your duck will be cooked. Place on a serving platter brush with reserved glaze and serve. Pass any remaining reserved glaze to be spooned over carved duck.

EASY ORANGE GLAZE DUCK



Easy Orange Glaze Duck image

My husband told me his grandmother made something similar to this, so I made up a recipe and it turned out delicious! Now it is a favorite at holiday meals and whenever we can find ducks. Makes enough for 1 or 2 ducks. If you want, marinate the duck the night before in the mixture. It makes it a little more tender.

Provided by MomofFourPickyEaters

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 2h40m

Yield 4

Number Of Ingredients 7

1 (12 fluid ounce) can or bottle orange soda
1 (6 ounce) can frozen orange juice concentrate, thawed
½ (18 ounce) bottle honey barbecue sauce
¼ cup brown sugar
⅓ cup bottled teriyaki sauce
1 (5 pound) whole frozen duckling, thawed
1 (4.5 ounce) can sliced mushrooms, drained

Steps:

  • Pour the orange soda, orange juice concentrate, barbecue sauce, brown sugar, and teriyaki sauce into a bowl, and stir to combine and dissolve the sugar.
  • Preheat oven to 350 degrees F (175 degrees C). Remove any excess pieces of fat from inside the duckling, place the duck into a roasting pan, and prick the skin all over with a fork to allow the fat to drain off while roasting.
  • Brush the duckling with the orange mixture. Place the mushrooms into the cavity of the duck, and spoon in some of the orange sauce.
  • Roast the duck in the preheated oven, brushing it every 20 to 30 minutes with the orange sauce, until a meat thermometer inserted into a thick part of a thigh reads 165 degrees F (75 degrees C), about 2 1/2 hours.

Nutrition Facts : Calories 946.6 calories, Carbohydrate 73.7 g, Cholesterol 161.3 mg, Fat 54.6 g, Fiber 1.2 g, Protein 39.8 g, SaturatedFat 18.6 g, Sodium 1822.7 mg, Sugar 56.8 g

MAPLE-GLAZED DUCK WITH ORANGE & WATERCRESS



Maple-glazed duck with orange & watercress image

Impress your guests with roasted duck legs in a sweet and sticky glaze of maple syrup, soy sauce and orange juice, paired with a punchy orange and watercress salad

Provided by Tom Kerridge

Categories     Dinner, Main course

Time 2h5m

Number Of Ingredients 15

8 duck legs
5 tbsp soy sauce
5 tbsp maple syrup
3 tbsp honey
3 tbsp orange juice
1 cinnamon stick
large piece of ginger , finely grated
3 tbsp runny honey
2 tbsp rice wine vinegar
2 tbsp soy sauce
3 tbsp orange juice
100ml chicken stock
2 tbsp extra virgin rapeseed oil
200g watercress
4 oranges , peeled and segmented

Steps:

  • Heat oven to 160C/140C fan/gas 3. Place the duck legs on a wire rack, skin-side up, with a tray underneath to catch the fat. Put in the oven and roast for 1 hr. Meanwhile, to make the glaze, pour the soy sauce, maple syrup, honey and juice into a saucepan and bring up to the boil. Add the cinnamon stick and ginger and simmer until the glaze is sticky, then leave to cool.
  • After 1 hr, turn the oven up to 180C/160C fan/gas 4. Brush the glaze generously over the duck and continue to cook for 30 mins, brushing with glaze every 5 mins or so, until the duck is a deep mahogany with a caramelised crust. Remove from the oven and leave to rest.
  • While the duck is roasting, make the dressing by whisking together all the ingredients, except the oil, in a pan. Simmer until reduced by half, then whisk in the oil. If you like, you can char the orange segments. Lay them on a metal baking tray and caramelise them with a blowtorch (you only need to colour one side). Don't blowtorch on parchment or a non-heat resistant plate.
  • To serve, tip the watercress and orange segments into a large bowl and toss in half the dressing. Divide the salad between the plates, place a crispy duck leg on top and drizzle with a little extra dressing.

Nutrition Facts : Calories 509 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 51 grams protein, Sodium 2.4 milligram of sodium

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