Balsamicorangehoneymaplesyrupglazedduck Recipes

ROAST DUCK WITH BALSAMIC VINEGAR & HONEY GLAZE

Steps:

• Preheat oven to 425°F.
• Remove (thawed) duck from bag and rinse under cold water.
• Generously season duck cavity and skin with salt and pepper. Tie legs together with string.
• Roast duck, breast side up, for 20 minutes. Remove duck from oven.
• Rake skin numerous times with a sharp meat fork being careful not to pierce meat; return to oven. Continue to roast for 1 hour and 10 minutes. While roasting, frequently baste duck with juices from bottom of roasting pan.
• While duck is roasting, combine 10 tablespoons balsamic vinegar, honey and pepper in small saucepan. Over high heat, bring to a boil. Boil until mixture starts to thicken. Stir constantly until mixture is very thick and reduced to about 3 tablespoons. Remove from heat; add remaining balsamic and red wine vinegar. Keep warm until duck is cooked. (If glaze cools and becomes too thick, warm over low heat, stirring constantly.).
• When duck is cooked, remove from oven and dry skin with paper towels. Brush duck with a thick coat of warm glaze; place in oven for 1 minute. Remove from oven and serve immediately. Garnish with fresh herbs.

BALSAMIC, ORANGE, HONEY, MAPLE SYRUP GLAZED DUCK

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.

CANADIAN - MAPLE SYRUP GLAZE FOR FISH & MEAT

Steps:

• Whisk ingredients together.
• Cover salmon, halibut or ham steaks with glaze, reserving some for serving.
• Refrigerate for 1-6 hours.
• Bake, fry or barbecue as usual. Brush remaining glaze on before serving.

ORANGE GINGER SAUCE FOR DUCK

Steps:

• Place all ingredients - except grapes, water and cornstarch into a small saucepan.
• In a very small container, stir together the cornstrch and water to form a smooth paste.
• Simmer, stir in paste incrementally as needed to thicken.
• Add grapes and serve sauce under crispy duck quarters.

HONEY ORANGE DUCK

Steps:

• Boil water in a large kettle.
• Place duck, anise and parsley in boiling water; cook 10 minutes.
• Remove duck from water; let cool on rack for 2 hours.
• Preheat oven to 350*.
• Bake duck on rack in a roasting pan for 1 1/2 hours.
• Mix orange juice, soy sauce, honey, sherry, salt and ginger juice.
• Pour half of mixture into cavity and brush remaining mixture on duck.
• Bake 30-40 minutes more; basting every 10 minutes during the last 1/2 hour of baking.
• Transfer duck to a platter.
• Garnish with orange slices.
• Serve hot.

SUCCULENT STUFFED ROAST DUCK WITH BALSAMIC CHERRY SAUCE

Steps:

• Preheat oven to 375ºF.
• To prepare the stuffing: Sauté onion in butter until onion is transparent.
• Remove from heat.
• In a large bowl Add salt, and combine with rice, chopped sage and pecans.
• Taste and adjust seasoning to your taste.
• You may wish to add more salt and if you like you can add a bit of garlic pepper, but that is optional.
• Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator, you won't need it for this recipe.
• Rinse and dry the duck.
• Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks.
• Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over top and bottom with salt and garlic pepper.
• Ducks contain lots of natural fat so require no basting.
• Roast at 375ºF for about 22 minutes a pound.
• A 6 pound duck should be done in about 2 1/4 hours.
• When duck is done let it set for about 20 minutes to let the juices settle before carving.
• While the duck is resting prepare the cherry sauce: In a medium size saucepan, combine the 15 ounce can of cherries, honey, wine, and Balsamic vinegar.
• Heat over medium flame until the mixture is reduced by half.
• Transfer to a serving touraine with a ladle.
• Place the touraine on table beside the carved Duck and let guests spoon as much sauce as they like on their portion of duck.

HONEY GLAZED DUCK IN GRAPEFRUIT AND GINGER SAUCE

Steps:

• Prick skin on each duck breast with a fork.
• Blend the honey and soy sauce to make a glaze and brusy over the fillets.
• Set them skin side up on a rack in a roasting tin.
• Chill until ready to cook.
• To make the sauce,slice away the outer peel and white pith from the grapefruit.
• With a sharp knife, cut into the fruits between the membrane to lift out the segments.
• Reserve the fruit and any juice in a bowl.
• Put the sugar into a dry pan.
• Set over a moderate heat and stir until the sugar melts and turns to caramel.
• Draw off the heat and add the fruit juice (Cover your hand as the mixture will boil up furiously with the addition of cold liquid) Replace the pan on the heat, if they are any lumps of caramel, stir over a low heat until they dissolve.
• Add the honey, soy sauce, lemon juice and ginger.
• Stir until the mixture simmers.
• Blend the cornstarch with 2 TBS cold water.
• Stir into the pan and cook, stirring until the sauce thickens and clears.
• Remove from heat.
• heat oven to 400*F.
• Set the duck fillets in the oven and roast for 35 to 40 minutes until the skins are golden and the flesh is still a little pink.
• Reheat the sauce,add the grapefruit pieces and any juices in the bowl.
• Slice each fillet lengthways into three, arrange on a heated platter and spoon over the grapefruit and ginger sauce.