DUCK A L'ORANGE
My Mother-in-law prepared this duck for the holidays and special occasions. My husband loves duck, so I prepare this entree each year for his birthday dinner. The orange concentrate provides great flavor to the serving sauce. I tried this recipe on wild duck, but prefer the flavor of domestic ducklings. --Sue A. Jurack
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Prepare rice mix according to package directions. Prick skin of duckling well with a fork. Loosely stuff duckling with wild rice mix. Skewer neck openings; tie drumsticks together. , Place breast side up on a rack in a shallow roasting pan. In a small bowl, combine the orange juice concentrate, honey, butter and soy sauce; set aside., Bake, uncovered at 350° for 1 hour. Baste with orange juice mixture. Bake 1-1/2 to 2 hours longer or until a thermometer reads 180° for the duckling and 165° for the stuffing, basting occasionally with orange juice mixture. (Drain fat from pan as it accumulates). , Cover loosely with foil if duckling browns to quickly. Cover and let stand for 20 minutes before removing stuffing and carving. Discard any remaining basting sauce., For orange sauce, in a small saucepan, combine orange juice concentrate and water; bring to a boil. Combine cornstarch and cold water until smooth. Stir into orange sauce; cook and stir for 2 minutes or until thickened. Season with salt. Serve with duck.
Nutrition Facts : Calories 1115 calories, Fat 80g fat (27g saturated fat), Cholesterol 235mg cholesterol, Sodium 608mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 1g fiber), Protein 57g protein.
UGLY DUCKLING CAKE I
Yellow cake mix, canned fruit cocktail, coconut, and nuts blend in this recipe that may look a bit 'ugly,' but tastes great.
Provided by Glenda
Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake
Yield 18
Number Of Ingredients 9
Steps:
- Combine cake mix, undrained fruit, 1 cup coconut and eggs.
- Blend; beat at medium speed for 2 minutes and pour into a greased 9 x 13 inch pan.
- Sprinkle with brown sugar and nuts. Bake at 325 degrees F (165 degrees C) for 45 minutes. Bring butter, sugar and milk to a boil. Boil 1 minute. Stir in 1/2 cup coconut. Spoon over warm cake. Top with prepared whipped topping, if desired.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 44.1 g, Cholesterol 36.8 mg, Fat 13.4 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 6.1 g, Sodium 261.1 mg, Sugar 27 g
ROASTED DUCKLINGS IN ORANGE SAUCE
Coating blanched ducklings in orange liqueur makes them develop a crisp, deep mahogany skin as they roast on a bed of orange slices and other aromatics.
Provided by Monte Farber and Amy Zerner
Categories HarperCollins Duck Roast Christmas Christmas Eve Orange Rosemary Thyme Garlic Holiday 2018 Dinner
Yield 8 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 425°F. If convection is an option, choose it.
- Make the ducks. Cut away the flap of fatty skin from the neck, and scrape any loose fat from inside the cavities. Prick the skin all over gently with a sharp fork, or cross-hatch it with a sharp knife. Be careful not to pierce the meat.
- Fill an 18-quart stock pot (or as large as you have) about two-thirds full with water, and add the salt. Place the bunches of thyme and rosemary and the garlic cloves in it. Bring to a rapid boil. (You may need to use two pots if you do not have a single pot large enough to hold both ducklings at once; if so, divide the thyme and rosemary into smaller held-together bunches, and divide the garlic between the pots.) Place the ducks in the pot. If they pop up, keep them submerged using a smaller pot full of water or some other weight. Be aware of overflow. Bring the water back to a slow boil. Simmer the ducks for about 30 minutes. Remove them, and use paper towels to dry them thoroughly.
- Stuff each of the ducks' cavities with half of the boiled thyme, rosemary, and garlic and the quartered orange.
- Line the bottom of a large shallow roasting pan with the onions, carrots, and the orange rounds. Place the ducks, breast-side down, on top. Massage them with the Cointreau. This will give them a mahogany finish. Let them sit for 10 minutes for the skin to absorb the liqueur. Sprinkle with salt and pepper.
- Roast until the bottoms brown, about 20 minutes. Turn them breast-side up, and lower the oven temperature to 350°F. Several times during roasting, spoon off any excess fat as it accumulates, or suck it up using a baster. Use some of the fat to baste the ducks, and set the rest aside, saving some for the sauce.
- Depending on how long you boiled the ducks and the size of the ducks, roasting time will be another hour or longer. The ducks are done when a meat thermometer inserted into the thickest part of the thigh registers at least 180°F, or until the juices run clear and the leg bones wiggle easily. You want the meat to slide off the bones. Don't be afraid of overcooking these. Ducks don't dry out easily. The skin should be crisp. If not, no worries. You will pass the pieces under the broiler before serving. (If the ducks are too crisp and the meat is not finished cooking, cover them with foil as you continue roasting.) Once the ducks are ready, remove them from the oven, and cover them with aluminum foil while you finish the sauce.
- Meanwhile, make the sauce. Combine the stock, giblets, and necks in a saucepot over medium-high heat, and bring to a boil. Reduce the heat to medium-low to maintain a gentle boil, until the stock is reduced by half.
- Finish the sauce when you have retrieved rendered duck fat from the roasting duck. In a medium saucepan, warm the duck fat over medium heat. Add the flour, whisking with a fork as you do so. Remove the giblets and necks from the stock reduction, and discard. Add the stock to the duck fat-flour mixture, raise the heat to medium-high, and stir continuously to prevent lumps as you bring it to a slow boil. Add the Cointreau, vinegars, orange juice, marmalade, and orange peel to the pan. Bring back to a boil, melting the marmalade, then simmer uncovered on low heat until the sauce thickens and is reduced. Preheat a broiler with the rack set a notch or two down from the top position.
- When the ducks have rested at least 20 minutes, use a sharp knife or poultry scissors to split them and cut the breasts from the legs. Discard the orange quarters, herbs, wings, and any pockets of fat that remain. Slip the breast meat from the bones. Leave the legs intact. Put a little sauce in a broiling pan, and lay the duck pieces on top. Spoon a little sauce on top of each piece. Put them under the broiler for about 1 minute to crisp and glaze. Watch them carefully; the sugar in the sauce caramelizes quickly.
- Place the pieces on a platter, and decorate with thin, round slices of orange. Serve with additional sauce on the side.
QUEENSLAND DUCKLING
Provided by Food Network
Time 3h25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring large saucepan with 3 quarts salted water to boil. Add duck, reduce heat and cover to simmer for 2 to 2 1/2 hours until tender. Remove duck and strip flesh from carcass and dry with cloth. Strain cooking liquid and let cool. Once cooled, skim fat and reserve.
- Heat oil in frying pan and add duck pieces, frying 15 minutes until crisp brown on all sides. Return duck to large saucepan, add 1 3/4 cups cooking liquid, 1 cup pineapple pieces, green pepper and ginger. Cover and simmer another 15 minutes. Remove duck and rest on heated serving dish to keep warm.
- Skim any fat from surface of cooking liquid and bring to a boil. Separately combine pineapple juice, soy sauce, pepper and arrowroot, mixing well. Add this to cooking liquid and stir until it thickens and clears. Pour sauce over duck.
DUCKLING WITH ORANGE SAUCE
Steps:
- Heat oven to 350°F. Fasten neck skin to back of duckling with skewer. Fold wings across back of duckling so tips are touching. On rack in shallow roasting pan, place duckling, breast side up. Pierce skin all over with fork. Loosely tie legs to the tail, if desired, to better hold an even shape during cooking. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
- Roast uncovered about 2 hours 30 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. If necessary, place tent of foil loosely over breast during last hour to prevent excessive browning. Place duckling on warm platter; cover and let stand 15 to 20 minutes for easiest carving.
- Meanwhile, in 1-quart saucepan, heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling. In small bowl, mix cornstarch and water; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange sections and liqueur. Brush duckling with some of the sauce. Serve with remaining sauce.
Nutrition Facts : Calories 490, Carbohydrate 20 g, Cholesterol 155 mg, Fat 1, Fiber 1 g, Protein 49 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 15 g, TransFat 1 g
DUCKLING DAR-ES-SALAAM
Duckling is a great delicacy in Tanzania and is usually served when there are special guests. The same recipe is used for other meats and is particularly good with veal and chicken. Accompaniments are cooked bananas (a must), rice, potatoes, cassava and Ugali made with white cornmeal.
Provided by Cynna
Categories Duck
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a 6-quart Dutch oven or baking dish:
- Heat oil.
- Sauté: onion, tomatoes,salt, curry powder, and red pepper until soft.
- Add duckling pieces.
- Sauté the duckling lightly for 2 or 3 minutes.
- Add 2 quarts water. Cover and simmer for 30 minutes or bake at 350' until duckling is tender.
- Slightly green bananas or plantains may be simmered with the duckling.
- Or they may be prepared separately and served as a side vegetable.
DUCKLING WITH CABBAGE
Provided by Leslie Land
Categories dinner, main course
Time 7h30m
Yield Four servings
Number Of Ingredients 23
Steps:
- Disjoint the duck. Remove each leg with the full thigh attached. Remove the wings, then carve off each breast in one boneless piece. Set aside the breast and leg pieces and a two-inch square of easily removed fat. The remainder of the duck is not needed.
- Combine the pepper, thyme and bay leaf and rub the mixture into the flesh side of each duck piece. Set the pieces skin side down on a plate, cover tightly with plastic wrap and set aside in a cool place for six to eight hours.
- At least two, not more than six, hours before serving, prepare the pickle. Select eight dark green, medium-sized leaves of Savoy and set aside. Core both kinds of the cabbage, then finely shred four cups worth of the Savoy and three cups of the green cabbage, loosely packed.
- Put the eight tablespoons of salt in a large, nonreactive bowl and add two cups of hot water. Stir until the salt dissolves, then add the rice vinegar and four cups of cold water. Dip the Savoy leaves in one by one and remove. Add the shredded cabbages and daikon, stir well, then hold the vegetables aside and put the Savoy leaves in the bottom of the bowl. Marinate one-and-a-half to two hours, or until the vegetables are translucent and limp but still firm to the bite.
- Scoop out the cut vegetables, leaving the leaves to marinate. Press the vegetables in a colander to remove all liquid, then refrigerate.
- Cook the duck legs at least one-and-a-half hours before serving. Preheat the oven to 350 degrees. Dice the reserved fat, place in a small, heavy skillet and cook over medium heat until the pan is well filmed with fat. Discard solids, wipe spices from duck legs and lay them flesh side down in the pan. Prick the fat in several places, cover the pan and bake for 45 minutes or until the meat is completely cooked.
- Drain and reserve the fat. Cool the duck legs to lukewarm, then remove the skin and bones, shred the meat and set aside, covered.
- About 10 minutes before serving, preheat the broiler. Drain the Savoy cabbage leaves, pat dry and use them with the red lettuce to line four large plates. Set aside.
- Combine the pickled mixture with the wood ears (if using), chives, tarragon and half of the radishes and carrot strips. Combine the shallots in a small bowl with the salt and vinegar. Add the walnut oil, mustard, creme fraiche and pepper to the shallots, stir well and toss with the vegetables.
- Wipe the spice mixture from the duck breasts, dry the meat and skin thoroughly. With a razor blade or very sharp knife, score the skin in small diamonds. Film a heated broiler pan with the reserved fat from the duck legs, place the duck breasts on it flesh side down and broil about four inches from the heat for six or seven minutes -until the skin is brown and crisp and the meat rose-rare.
- While the breasts broil, reheat the leg shreds in a small covered pan with one tablespoon of water.
- To serve, center a portion of leg meat on each leaf-lined plate and cover completely with the cabbage mixture. Slice the breasts on the diagonal into eight pieces each and arrange four slices on top of each bed. Decorate with reserved radishes and carrots, pour any collected juices over the meat and serve at once.
DUCKLING A LA ORANGE
Here's another James Beard classic. This is our special anniversary dinner every year for the last 15 or more years since I found the recipe. The orange sauce is awesome! The Grand Marnier and the fresh orange zest really add that special touch. We usually double the sauce because we love it over rice on the side. It can also be made with roasted chicken, but duck makes it really special.
Provided by lazyme
Categories Whole Duck
Time 3h45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in heavy saucepan. Add flour. Blend well over medium heat. Reduce heat and simmer for several minutes.
- Heat bouillon, stir into roux, and continue stirring until sauce thickens. Add herbs, reduce heat and simmer for several minutes.
- Combine orange juice, orange zest, and lemon juice, with brown sauce. Simmer 5 minutes and add liquor.
- Clean duck. Heat oven to 325ºF.
- Place breast side up in shallow roasting pan. Brush duck with 1/2 of glaze. Roast uncovered for 2 1/2 hours, pricking skin with fork and brushing with glaze occasionally.
- Just before serving, add 1/2 cup orange sections to sauce. Heat through.
Nutrition Facts : Calories 2894.8, Fat 267.5, SaturatedFat 95, Cholesterol 528.2, Sodium 1544, Carbohydrate 40.4, Fiber 1.9, Sugar 27.8, Protein 77.1
UGLY DUCKLING CAKE II
This is also called Fruit Cocktail Cake. It originally called for 2 cups of sugar, but I found it too sweet and cut it to 1 cup.
Provided by Betty Howry
Categories Desserts Cakes Sheet Cake Recipes
Yield 15
Number Of Ingredients 10
Steps:
- Sift together flour, 1 cup sugar, salt, and baking soda. Beat 2 eggs and pour over dry mixture. Add fruit cocktail. Stir together.
- Grease and flour pan. Bake at 325 degrees F (165 degrees C) for 45 minutes.
- Over low heat, cook together 1 cup sugar, 1 cup milk, 1/2 cup butter or margarine and coconut. Pour over cake while still hot.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 49.6 g, Cholesterol 42.4 mg, Fat 8.7 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 5.6 g, Sodium 317.9 mg, Sugar 29.3 g
STUFFED DUCKLING
I enjoy experimenting in the kitchen. I started with a basic bread stuffing, then began adding different things from my cupboard. This is the recipe I came up with. The stuffing disappears long before the bird is gone!
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently., Sprinkle duck cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow roasting pan. Prick skin well with a fork., Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 180° for duck and 165° for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving.
Nutrition Facts : Calories 606 calories, Fat 44g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein.
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