DUCK WITH ORANGE HAZELNUT STUFFING
For more than half a century, this elegant entree has graced my family's holiday table. The zesty stuffing with its nice nutty crunch complements the slices of moist duck, while the hint of orange in the gravy sets it apart.
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 26
Steps:
- Preheat oven to 350°. Sprinkle the inside of ducks with salt; prick skin lightly several times, being careful not to cut into the meat. Rub skin grated orange zest and sprinkle with seasoned salt; set aside. Combine the first 15 stuffing ingredients; spoon into ducks. If desired, secure legs with baker's twine., Place with breast side up on a rack in a large shallow roasting pan; pour enough water below rack to thinly cover bottom of pan. Bake, uncovered, until a thermometer reads 180° in the thickest part of the thigh and 165° for stuffing, 2 to 2-1/2 hours, rotating pan halfway through and tenting with foil if needed to prevent overbrowning. , For gravy, combine 3 tablespoons pan drippings, flour, salt and pepper in a saucepan; stir until smooth. Heat until bubbly, stirring constantly. Gradually add broth. Bring to a boil; cook for 1-2 minutes, stirring constantly. Add marmalade; stir until smooth.
Nutrition Facts : Calories 973 calories, Fat 73g fat (20g saturated fat), Cholesterol 207mg cholesterol, Sodium 1452mg sodium, Carbohydrate 34g carbohydrate (16g sugars, Fiber 5g fiber), Protein 45g protein.
CLASSIC DUCK A L'ORANGE
Provided by Emeril Lagasse
Categories main-dish
Time 2h
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees F.
- Roughly chop the orange rinds after juicing and place in the cleaned duck cavity. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. Bake until skin turns golden brown and lightly crisps, about 30 minutes. Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour.
- In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce nearly 3/4 in volume, to about 3/4 cup. Add bitters to orange juice gastrique, and set aside. Place duck stock in clean saucepan and bring to a boil over high heat. Add hot stock to reduced orange gastrique, and continue to simmer over medium low heat for 10 minutes to make sauce.
- Remove duck from roasting pan and discard drippings in bottom of pan. Return duck to roasting pan and place pan over 2 burners over medium high heat. Add orange liqueur to pan and cook off the alcohol, scraping the pan continuously with a large wooden spoon. Add 1 cup of the orange sauce to the roasting pan and cook 1 minute. Remove duck from the pan and discard orange rinds in cavity. Place duck on serving platter and let sit 10 minutes before carving. Combine roasting pan juices and orange sauce in a gravy boat and serve with carved duck.
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.
ORANGE-STUFFED CHRISTMAS DUCK
Duck with an orange glaze is an unbeatable combination, this mouthwatering main course is a festive feast for two
Provided by Alex Hollywood
Categories Dinner, Lunch, Main course, Supper
Time 1h50m
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the duck on a rack set over a roasting tin and prick the skin all over with a skewer. Season well. Halve one of the oranges and squeeze some of the juice into the duck cavity and the tin, then stuff the cavity with both of the halves. Pour 100ml water into the tin and roast for 20 mins per 500g (about 50 mins). Turn the oven up to 220C/200C fan/ gas 7 and roast for another 20 mins until the duck skin is crispy and golden.
- Put a small pan of water on to boil. Using a peeler, pare the zest from the remaining orange. Scrape any pith off the zest using a small, sharp knife. Add the zest to the water and gently boil for 8-10 mins, then drain, slice thinly into strips and set aside. In the same pan, dissolve the brown sugar with the balsamic vinegar. Cut the pared orange in half, juice it and pour the juice into the pan. Add the Grand Marnier and 1 tsp butter. Bubble until it has reduced by half and is dark and syrupy. Remove from the heat and stir in the orange zest.
- Once the duck is cooked, wrap it in foil to keep warm and put it on a board to rest. Spoon off the fat from the roasting tin and discard. Pour any remaining duck juices into a wide, shallow saucepan. Tip in the stock and bring to the boil. Add the wine and simmer for 2-3 mins, then add half the orange sauce and stir well. In a small bowl, mix the cornflour with 2 tsp cold water, then stir into the gravy. Season, add 1 tsp butter and whisk together. Pour into a warm gravy jug.
- To serve, brush the remaining sticky orange glaze over the duck, then put the duck on a board and garnish with the watercress. Heat a frying pan over a medium heat and add 1 tsp butter. Once the butter has melted, tip in the spinach and cook for 1-2 mins until it has wilted. Season and tip into a warm serving dish.
Nutrition Facts : Calories 812 calories, Fat 59 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.7 milligram of sodium
CANARD A L'ORANGE SUPER FACILE (SUPER EASY DUCK A L'ORANGE)
The delicious flavor combination of duck and orange are brought together in this dish. Duck legs are cooked until meltingly tender in a zesty orange sauce. Enjoy with freshly cooked rice.
Provided by stella
Categories World Cuisine Recipes European French
Time 1h18m
Yield 6
Number Of Ingredients 7
Steps:
- Season duck legs with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add duck legs; cook until skin starts to brown, about 4 minutes per side. Transfer to a large plate.
- Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in cornstarch until dissolved. Return duck legs to the skillet. Pour in orange juice and water. Simmer, covered, until duck legs are very tender, about 40 minutes.
- Uncover skillet and simmer until sauce thickens, about 10 minutes. Pour sauce into a bowl and stir in zest of 1 orange.
- Place duck legs on serving plates. Spoon sauce on top. Garnish with remaining orange zest.
Nutrition Facts : Calories 117.1 calories, Carbohydrate 5 g, Cholesterol 33.1 mg, Fat 6.4 g, Fiber 0.9 g, Protein 9.7 g, SaturatedFat 1.1 g, Sodium 62 mg, Sugar 2.5 g
DUCK A L'ORANGE
Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: Cooking a whole duck still feels wonderfully extravagant.
Categories Citrus Duck Herb Roast Orange White Wine Gourmet
Yield Makes 4 servings
Number Of Ingredients 27
Steps:
- Roast duck:
- Put oven rack in middle position and preheat oven to 475°F.
- Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.
- Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside.
- Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.
- Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.
- Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.
- Make sauce:
- While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.
- Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.
- Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.
- Available at D'Artagnan (800-327-8246).
CLASSIC FRENCH DUCK A L'ORANGE
This is an adaptation of Julia Child's recipe for French duck a l'orange, a dish that is a classic for a reason. Use fat ducks for this, either wild or domesticated. A small, fat goose is another option.
Provided by Hank Shaw
Categories Main Course
Time 2h
Number Of Ingredients 10
Steps:
- Use a needle or sharp knife point to pierce the skin of the fat ducks all over, taking care to not pierce the meat itself; go in at an angle. This helps the fat render out of the bird. Salt the ducks well and preheat the oven to 325°F.
- Put the ducks in an ovenproof pan. I rest them on celery leaves to prop them above the level of the pan; this helps them crisp better. If you want, surround the duck with some root vegetables. Roast for 90 minutes.
- Take the pan out and increase the heat to 425°F. When it hits this temperature, put the birds back in the oven and roast until the skin is crispy, about 15 to 20 minutes.
- Meanwhile, boil the vinegar and sugar in a small pot until it turns brown. Pour in the stock little by little, stirring all the while. Set aside.
- Shave the peel off the oranges, grating some fine and keeping the peel of 2 oranges in large pieces. Juice 2 oranges. Cut segments from the other 2 oranges. Here is a tutorial on how to do that.
- When the ducks are ready, remove them from the oven and let them rest on a cutting board.
- Finish the sauce. Bring it to a simmer, then add about 1/2 cup of orange juice and the large bits of peel. Simmer 5 minutes. Whisk together a little of the sauce with the starch, and, when it's mixed well, stir it into the saucepot to thicken. Add the Grand Marnier and enough salt and orange bitters to taste. Swirl in the butter one tablespoon at a time.
- To serve, carve the duck and arrange on plates. Give everyone some orange supremes and pour over the sauce. Garnish with the grated zest, and serve with good bread, mashed potatoes or celery root, or polenta.
Nutrition Facts : Calories 980 kcal, Carbohydrate 31 g, Protein 26 g, Fat 81 g, SaturatedFat 29 g, Cholesterol 160 mg, Sodium 410 mg, Fiber 3 g, Sugar 26 g, TransFat 1 g, ServingSize 1 serving
CLASSIC DUCK A L'ORANGE
Steps:
- Gather the ingredients.
- In a saucepan, boil the sugar and water for several minutes until the syrup caramelizes and turns a golden brown color.
- Add the sherry vinegar, orange juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than 1 cup.
- Cut the cold butter into small pieces and add to the pan with 1 tablespoon of orange zest.
- Shake the pan back and forth over medium heat until the butter has melted and is incorporated into the sauce.
- Stir in the orange sections.
- The sauce can be cooled and stored until you're ready to prepare the duck breasts, or you can set it aside and proceed with cooking the breasts.
- Pat dry the 2 half breasts with paper towels.
- Slash through the fat on the breast with a sharp knife to create a crisscross pattern. This will help release the fat, which will crisp up the skin while cooking.
- Sprinkle both the meat side and the fat with a little sea salt and pepper.
- Heat a skillet over high heat. Sear the duck breasts quickly on both sides, then cook the duck for 9 to 11 minutes on each side. (The USDA recommends cooking duck to 160 F or 170 F, but if you prefer it pinker, cook to medium-rare, 135 F to 140 F; it is still safe to eat.)
- Remove the breasts from the pan and place on a warm plate. Cover with paper towels and leave them to rest for 5 minutes. This helps to soften the duck after cooking.
- Reheat the sauce.
- Place the duck on a hot plate, either whole or neatly sliced. Spoon the sauce over the duck. Garnish the plate with the remaining orange zest.
- Serve immediately and enjoy.
Nutrition Facts : Calories 1054 kcal, Carbohydrate 173 g, Cholesterol 148 mg, Fiber 20 g, Protein 29 g, SaturatedFat 17 g, Sodium 618 mg, Sugar 125 g, Fat 34 g, ServingSize 2 servings, UnsaturatedFat 0 g
EASY ORANGE DUCK
We do a lot of wild game hunting, and it's hard sometimes to get the gaminess out. This is a quick and easy recipe. I cook duck like red meat, so if you like eating your red meat well done, cook it a little longer.
Provided by crazeedready
Categories World Cuisine Recipes European French
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an oven to 475 degrees F (245 degrees C). Grease a 1 1/2 quart glass baking dish with a lid.
- Spread about 1/4 cup of marmalade in the bottom of the prepared baking dish. Set the duck breasts in the dish on the marmalade. Poke holes all over the breasts with a fork, and spread a layer of marmalade (about 1 tablespoon for each) over the duck breasts. Sprinkle the garlic over the top of the duck meat. Spread the onion and orange slices around the duck breasts in the dish.
- Cover the dish, and bake in the preheated oven until the duck breasts measure 100 degrees F (38 degrees C) when measured with an instant-read meat thermometer, about 15 minutes. Remove the lid, spread about 1 more tablespoon of marmalade over each breast, and return to the oven, uncovered. Bake until the meat is medium rare (145 degrees F (63 degrees C).
Nutrition Facts : Calories 227.2 calories, Carbohydrate 60.6 g, Fat 0.1 g, Fiber 1.5 g, Protein 0.8 g, Sodium 48 mg, Sugar 53.4 g
DUCK A L'ORANGE
Traditional recipes for Duck a l'Orange call for bitter Seville oranges to provide the right note of dissonance to match the recipe's sweetness. When I can't find Seville oranges, I look for kumquats; if I can't find kumquats, I use a regular juicing orange. Grand Marnier also adds a hint of bitter orange. Making Duck a l'Orange is a useful project because once you can understand how it's made, you can improvise virtually any French duck sauce using the same method.
Provided by Food Network
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Use a sharp knife to score the skin side of the duck breasts in 2 directions, about 20 slashes per direction. Season the breasts on both sides with salt and pepper. Reserve in the refrigerator.
- Cut off 1 end so the orange can stand on the cutting board, and slice off 2 (2-inch) strips of zest. Cut the zest into fine julienne, then blanch the zest for 1 minute in the cup of boiling water. Juice the orange, strain the juice into a saucepan, and boil it until it's reduced to about 1 tablespoon.
- If you're using the kumquats instead, cut the round ends off the kumquats and eat or discard them. Set the kumquats on 1 end and use a sharp paring knife to trim the zest off three of them. Cut all the kumquats in half lengthwise, and working over a strainer set in a non-reactive bowl, remove the pulp with a small spoon. Push the pulp against the strainer to extract the juice. (Don't worry if you end up with only a tablespoon or 2.) Place the kumquat zests on a cutting board and slice them into fine julienne. Bring the 1/2 cup water to a boil over high heat, blanch the zests for 1 minute, then drain them in a strainer.
- If you're using concentrated duck broth, reduce it in a small saucepan to about 2 tablespoons until it's lightly syrupy.
- Heat a saute pan over medium to high heat and saute the duck breasts, skin side down, 8 to 10 minutes for the Pekin duck breasts and 12 to 18 minutes for the mallard. Turn the breasts over, adjust the heat to high, and cook for 1 minute for the Pekin duck and 2 minutes for the mallard.
- Pour the fat out of the pan ¿ if it hasn't burned, save it for omelets ¿ and deglaze the pan with the reduced kumquats or orange juice. Use a whisk to add the glaze. Add the sugar, Grand Marnier, kumquat or orange zest, and vinegar, and simmer the sauce for about 30 seconds to cook off the alcohol. At this point, adjust the thickness of the sauce ¿ its consistency is up to you, but many cooks make their sauces too thick; add 1 or 2 teaspoons water to thin it or simmer the sauce for a moment to reduce and thicken it. Whisk in the cold butter, keeping the pan and whisk moving until all the butter melts. (Don't let it sit without whisking or the butter will separate.) Season, to taste, with the pepper, and if necessary, a few more drops of vinegar.
- Slice the breasts crosswise, arrange the slices on individual heated plates, and spoon the sauce over the breasts. Serve hot, with orange wedges if desired.
ROAST DUCK STUFFED WITH APPLES
Make my Roast Duck Recipe stuffed with apples and roasted until the skin is a crispy golden brown for a perfect family meal you will love to serve.
Provided by Dina
Categories Main Course
Time 1h55m
Number Of Ingredients 9
Steps:
- In a small bowl, combine salt, pepper, garlic powder, and paprika.
- Remove the insides of the duck, then wash and pat it dry. Rub the entire duck with the spice and salt mixture.
- Core the Granny Smith apples and cut them into halves.
- Stuff the duck as much as possible with the apples. Then tie the drumsticks with kitchen twine.
- Place the duck (upside down) into a roasting pan.
- Whisk together the honey, orange juice, and lemon juice. This will be the glaze.
- Roast at 350 degrees Fahrenheit for 50 minutes.
- Flip the duck on its front side and roast for another 50 minutes.
- Remove the duck form the oven and brush a generous amount of the glaze on top. Let it sit for about 20 minutes before serving.
Nutrition Facts : Carbohydrate 21 g, Protein 32 g, Fat 107 g, SaturatedFat 36 g, Cholesterol 207 mg, Sodium 522 mg, Fiber 2 g, Sugar 17 g, Calories 1177 kcal, ServingSize 1 serving
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