ROASTED DUCK WITH ORANGE GINGER GLAZE
Steps:
- Preheat oven to 375 degrees F.
- Begin by placing the duck breast side up on a baking rack. Season with the salt and pepper, and roast until the juices run barely pink, about 45 minutes. Remove the duckling from the pan and set it aside.
- Degrease the pan drippings by skimming off the top layer.
- To prepare the sauce, combine the sugar and water and caramelize carefully. Add the wine, vinegar, orange juice and ginger. Mix them well and reduce by half. Add the stock and bring to a boil. Add the pan drippings, reduce the heat and simmer until sauce reduces by half. Once sauce is done, strain it through a cheesecloth or fine strainer and set aside.
- To serve, place the duckling on a large serving tray. Add the orange segments on top and around the duck, and pour the sauce over the duck.
CRISPY DUCK WITH ORANGE-GINGER GLAZE
Make and share this Crispy Duck With Orange-Ginger Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories High Protein
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare marinade: in a big bowl, whisk the marinade ingredients together.
- Trim duck breasts of any skin or fat that hangs over the edges.
- Score the skin in a diamond pattern with cross hatches at ½ inch intervals, but do not cut into the flesh.
- Place duck in a large zip-lock plastic bag and pour in the marinade.
- Press out the air and seal tightly; turn bag to distribute marinade; place in a bowl and refrigerate for 1-2 hours.
- Remove duck from bag and discard marinade.
- Grill, skin side down, over Direct Low heat until the internal temperature reaches 160°, 12-15 minutes, turning once.
- The juices should be lightly pink; the skin golden brown and crisp.
- Let rest for 3-5 minutes; serve warm.
Nutrition Facts : Calories 286.3, Fat 9, SaturatedFat 2.5, Cholesterol 131.4, Sodium 576.4, Carbohydrate 14.5, Fiber 0.7, Sugar 11, Protein 34.8
ORANGE-ANISE GLAZED DUCK
Steps:
- For the duck: Preheat the oven to 250 degrees F. Place the duck legs in a 9-by-13-inch baking pan, cover the legs with duck fat and add the star anise. Cover the baking pan with foil. Cook until the meat is able to pull away from the bone but also stays intact, 4 hours.
- To serve, place the duck skin-side down on a griddle or sautee pan over medium heat for until the skin is crispy and golden, 4 to 5 minutes.
- For the glaze: While the duck is in the oven, prepare the sauce. In a medium saucepan, mix the orange juice, sugar, vinegar, soy sauce, ginger and star anise. Bring to a simmer for 5 minutes. Allow to cool, and then strain.
- To serve, reduce the glaze by half over medium-high heat, it should get thick and sticky.
- Pour the reduced sauce onto the crispy duck legs. Serve immediately.
CRISPY DUCK A L'ORANGE
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Remove large pieces of fat from the ducks. Rub the skin and cavity with the kosher salt. Prick each duck twenty to thirty times and place breast side down in a roasting pan. Roast the ducks slowly for 2 hours to ensure moist meat and crisp skin. Prick the skin every 30 minutes. Drain the fat from the roasting pan and turn the ducks breast side up. Increase oven temperature to 350 degrees and roast ducks an additional 45 minutes, or until skin is crisp. Remove the ducks to a platter, let sit for 10 minutes, and then remove and reserve the backbones. To make the sauce, heat a large, heavy saucepan. Add all sauce ingredients and the duck backbones. Bring to a boil and continue to boil for 1 hour. Reduce heat if too much evaporation occurs. Return sauce to saucepan and cook over medium heat until sauce becomes a glaze, about 5-10 minutes. While sauce is simmering and becoming a glaze, return the ducks to the oven for 7-10 minutes. Place half of each duck on a plate, nap with orange glaze, and serve with mashed potatoes and a green vegetable.
Nutrition Facts : Nutritional Facts Serves
ROAST DUCK WITH ORANGE GLAZE
This duck is a nice alternative for a festive dinner on holidays. The meat remains moist and tender, thanks to the fruity glaze and simple stuffing. -Jeanne Koelsch, San Rafael, California
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 4 servings (4 cups stuffing).
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Sprinkle inside of duck with caraway seeds; prick skin all over with a fork. In a large skillet, sauté vegetables in oil. Stir in broth, seasonings and stuffing., Loosely stuff duck with stuffing mixture. Skewer neck opening; tie drumsticks together with kitchen string. Place breast side up on a rack in a large shallow roasting pan., Bake, uncovered, until golden brown and a thermometer reads 170° for the duck and 165° for the stuffing, 2-1/2 to 3-1/4 hours. Drain fat from pan as it accumulates. Cover loosely with foil if duck browns too quickly. Cover and let stand 20 minutes before removing stuffing and carving., Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan. Gradually stir in orange juice, zest and hot pepper sauce until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with duck.
Nutrition Facts : Calories 1039 calories, Fat 54g fat (18g saturated fat), Cholesterol 154mg cholesterol, Sodium 1377mg sodium, Carbohydrate 93g carbohydrate (44g sugars, Fiber 5g fiber), Protein 42g protein.
EASY ORANGE GLAZE DUCK
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
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
GLAZED DUCK WITH CLEMENTINE SAUCE
Categories Citrus Duck Braise Roast Dinner Orange Winter Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Braise ducks:
- Put oven rack in middle position and preheat oven to 350°F.
- Working from large cavity end, separate duck skin (including fat) from breast meat as much as possible by working your fingers between skin and meat, being careful not to tear skin, then prick skin all over ducks with a fork. Put ducks, breast sides up, side by side in a large flameproof roasting pan and rub each duck inside and out with kosher salt. Divide onions and celery between duck cavities and sprinkle 1/2 cup sugar around ducks. Pour enough boiling-hot water over ducks (to help tighten skin) to reach about halfway up ducks (don't fill roasting pan more than 1 inch from rim). Cover pan tightly with heavy-duty foil, then carefully transfer to oven and braise ducks 1 hour.
- Remove pan from oven and remove foil (do not discard), then carefully turn ducks over (breast sides down) using one large wooden spoon to turn and another inside cavity. Cover with foil, then carefully return to oven and braise until meat is very tender but not falling off the bone, about 1 hour more.
- Chill ducks:
- Remove pan from oven and discard foil. Transfer ducks with wooden spoons to 2 large plates, draining any juices inside ducks back into pan, then transfer cooking liquid to a large bowl. Return ducks to roasting pan, breast sides up, and cool ducks and cooking liquid (separately), uncovered, then chill, uncovered, at least 4 hours (to firm up duck before roasting and to solidify fat on cooking liquid).
- Prepare glaze and start sauce:
- Discard all fat from chilled cooking liquid.
- Remove zest from 2 large or 4 small clementines in strips with a vegetable peeler, then trim any white pith from zest with a sharp paring knife and cut zest into fine julienne strips. Blanch strips in a small saucepan of boiling water 5 minutes, then drain.
- Squeeze enough juice from remaining clementines to measure 2 cups and pour through a fine-mesh sieve into a 3-quart heavy saucepan. Add vinegar and remaining 2 tablespoons sugar and boil until reduced to about 1/3 cup (glaze will bubble up and darken), about 15 minutes. Reserve 1 tablespoon glaze in a cup to brush on ducks, then stir julienned zest and 1 cup cooking liquid into glaze remaining in pan and reserve for sauce. Reserve remaining cooking liquid.
- Roast ducks and finish sauce:
- Put oven rack in middle position and preheat oven to 500°F.
- Roast ducks until skin is crisp, 25 to 35 minutes. Brush reserved glaze (from cup) on ducks, then transfer ducks to a platter and let stand while finishing sauce, at least 10 minutes.
- Pour off all but 1 tablespoon fat from roasting pan and straddle pan over 2 burners. Add shallot and cook over moderately low heat, stirring, until softened and pale golden, 3 to 5 minutes. Add 2 cups reserved cooking liquid and deglaze pan by boiling, scraping up brown bits, 2 minutes, then pour through fine-mesh sieve into sauce (containing julienned zest) and bring to a boil.
- Stir together liqueur and arrowroot and whisk into sauce. Simmer, whisking occasionally, until thickened, 3 to 5 minutes, then season sauce with salt and pepper. Serve ducks, whole or carved into serving pieces, with sauce.
PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE
Peking duck is one of the most famous and popular Chinese dishes. The traditional method is grand and laborious, requiring three days of intense preparation. This recipe simplifies that method for a home version that comes pretty close to the original. For that coveted crisp, golden skin, all the excess fat is trimmed, and the skin is separated from the meat. The duck is then air-dried overnight and roasted vertically to ensure even cooking, while rendering out the fat. The crunchiest skin comes from the duck's backside and legs, so carve them off first to maintain their crackly texture. A simple honey and five-spice glaze creates a beautiful mahogany lacquer on the finished duck.
Provided by Kay Chun
Categories dinner, meat, main course
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine honey, soy sauce, sugar and 1/2 teaspoon five-spice powder in a small saucepan. Stir over low heat until sugar dissolves, about 3 minutes.
- In a large saucepan, bring 4 quarts water to a boil. Meanwhile, remove giblets and neck from duck cavity and discard (or reserve for another use). Cut off excess fat from cavity and neck area, then cut off tail. (This helps balance the duck vertically over the beer can.)
- Using your fingers, carefully separate the skin from the breast meat through the bottom of the breasts and work your fingers upward to separate the skin from the meat (be careful not to tear skin). Next, separate the skin from the backbone through the neck and working your way down until you reach the legs. (Scissors are helpful, but be careful to avoid piercing the skin.) Transfer duck to a rack set in the sink.
- Using a ladle or measuring cup, pour half of the boiling water evenly over top of the duck. Flip duck and pour the remaining water evenly all over second side. Tilt duck to drain all water from the cavity, then pat dry with paper towels.
- In a small bowl, combine the remaining 1/2 teaspoon five-spice powder with 1 teaspoon salt, the black pepper and 1 tablespoon of the glaze. Rub the mixture inside the cavity. Stand duck vertically by inserting beer can into cavity and place in a roasting pan or on a rimmed baking sheet.
- Using a pastry brush, brush the remaining glaze all over the duck and sprinkle evenly with remaining 2 teaspoons salt. Place duck in the refrigerator, uncovered, until the skin feels dry and leathery, 24 hours.
- Heat oven to 450 degrees with rack in bottom third of oven. Remove duck from refrigerator, and add 1 1/2 cups water to the pan. Wrap wing tips and tips of drumsticks with foil to prevent burning, then loosely tent duck with foil. Roast for 15 minutes. Decrease temperature to 350 degrees and roast, tented with foil, until skin is mahogany and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 1 hour to 1 hour 15 minutes more, adding more water to the pan if needed.
- Leaving duck on the can, transfer duck vertically to a cutting board and let rest for 15 minutes. Carve the crispy skin from the back and legs of the duck, and slice into strips.
- Carefully remove duck from the beer can and return to cutting board. Carve off the breasts and legs; thinly slice the breasts and shred dark meat.
- Carefully strain pan juices into a small bowl and pour off all the fat. In another small bowl, whisk together the hoisin, sesame oil and up to 1/4 cup of the pan juices to form sauce.
- To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.
DUCK WITH HONEY, SOY, AND GINGER
These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.
Provided by Ollie Martin
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
- Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
- Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
- Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.
Nutrition Facts : Calories 259.9 calories, Carbohydrate 21.3 g, Cholesterol 106 mg, Fat 8.8 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 1186 mg, Sugar 18.1 g
ROAST DUCK WITH ORANGE AND GINGER
For a festive occasion, a burnished whole duck makes quite an impression - fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don't use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.
Provided by David Tanis
Categories dinner, lunch, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
- Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
- Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
- Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.
More about "crispy duck with orange ginger glaze recipes"
CRISPY DUCK WITH ORANGE-GINGER GLAZE – ERECIPE
From erecipe.com
Calories 276 per serving
DUCK WITH ORANGE, GINGER AND POMEGRANATE GLAZE RECIPE
From thespruceeats.com
4.7/5 (15)Total Time 2 hrs 40 minsCategory Dinner, EntreeCalories 2212 per serving
AMAZE GLAZE CRISPY DUCK WITH SCALLION FRIED RICE
From dishofftheblock.com
DUCK WITH ORANGE SAUCE - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
DUCK AND ORANGE RECIPE
From crecipe.com
GRILLED DUCK WITH ORANGE GLAZE RECIPE :: THE MEATWAVE
From meatwave.com
ROASTED DUCKLING WITH ORANGE MARMALADE SAUCE RECIPE
From recipetips.com
RECIPE-INDEX.COM :: CRISPY DUCK WITH ORANGE-GINGER GLAZE
From recipe-index.com
CRISPY ROASTED DUCK WITH ORANGE GLAZE - INSPIRE HEALTH MAGAZINE
From inspirehealthmag.com
CRISPY DUCK WITH ORANGE-GINGER GLAZE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CRISPY ORANGE GLAZED ROASTED DUCK - BASILMOMMA
From basilmomma.com
CRISPY DUCK BREAST WITH ORANGE SAUCE - ALLERGIC LIVING
From allergicliving.com
CRISPY SKIN DUCK WITH ORANGE SESAME SAUCE RECIPE
From countrygrocer.com
ROAST DUCK BREAST WITH A CHERRY AND ORANGE GLAZE RECIPE
From gressinghamduck.co.uk
ROASTED DUCK RECIPE WITH ORANGE SAUCE - WENT HERE 8 THIS
From wenthere8this.com
ROAST DUCK - IT'S JUST AS EASY AS ROASTING A CHICKEN!
From fifteenspatulas.com
CRISP ROAST DUCK WITH ORANGE GLAZE - COOK'S ILLUSTRATED
From cooksillustrated.com
CRISPY ROAST DUCK WITH HONEY & LIME SAUCE RECIPE
From foodnewsnews.com
SLOW ROASTED DUCK WITH CRISPY SKIN - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
ORANGE GLAZED DUCK RECIPE · GRESSINGHAM - FOOD NEWS
From foodnewsnews.com
10 BEST DUCK GLAZE RECIPES | YUMMLY
From yummly.com
CRISPY ORANGE GLAZED MAPLE LEAF FARMS DUCK - BASILMOMMA
From basilmomma.com
CRISPY ROASTED DUCK LEGS WITH HOISIN-ORANGE GLAZE - RONNIE FEIN
From ronniefein.com
CRISPY DUCK RECIPE | RECIPES FOR COOKING, BAKING, GRILLING
From foodtempel.com
CHRISTMAS ROAST DUCK WITH CRANBERRY-ORANGE GLAZE
From burrataandbubbles.com
CHEF GORDON RAMSAY’S FIVE-SPICE CRISPY DUCK RECIPE WITH BLACK …
From masterclass.com
CLASSIC ROASTED DUCK & ORANGE-BOURBON-MOLASSES GLAZE RECIPE
From southernliving.com
CRISPY DUCK BREAST WITH GINGER ORANGE GLAZE
From performancefoodservice.com
DUCK WITH ORANGE GLAZE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CRISPY DUCK BREASTS WITH ORANGE-GINGER GLAZE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
A CRISPY DELICIOUS ROAST DUCK RECIPE | ROASTING DUCK
From cookingnook.com
ROASTED DUCK WITH ORANGE GINGER GLAZE | RECIPE | ROAST DUCK, …
From pinterest.ca
GORDON RAMSAY’S CRISPY DUCK WITH CHERRY GLAZE - FOGOCHARCOAL.COM
From fogocharcoal.com
ORANGE GLAZE RECIPE FOR DUCK - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HONEY & ORANGE GLAZED DUCK BREAST RECIPE · GRESSINGHAM
From gressinghamduck.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love