Glazed Duck With Clementine Sauce Recipes

GLAZED DUCK WITH CLEMENTINE SAUCE

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.

APRICOT GLAZED DUCK

Steps:

• Preheat the oven to 350 degrees F.
• Melt 1/4 cup of butter in a heavy skillet over medium-high heat. Brown the duck breasts skin side down for about 2 minutes without shaking the pan. Turn over and cook on the other side for another 2 minutes. Remove to a baking sheet and bake in the preheated oven for 10 minutes. Transfer the duck breasts to a cutting board and set aside to rest.
• Using the same pan you cooked the duck in, saute the onions, over medium heat, until golden brown. Add in the chopped apricots, apple cider vinegar, chicken stock and white wine. Cook until reduced by half, about 10 minutes.
• In a small bowl, mix the cornstarch with a little cold water to create a slurry. Slowly add it to the apricot mixture, stirring constantly until the desired consistency is reached.
• Allow to cook until the paste taste disappears, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the tarragon and the remaining 3 tablespoons of butter.
• Slice the duck breast on a bias. Lay a little sauce on the base of each white serving plate and top with the duck. Spoon a little more sauce over the duck and serve.

GLAZED DUCK WITH CLEMENTINE SAUCE AND PISTACHIOS

Steps:

• Heat oven to 350 degrees; heat a medium saucepan of water to a boil.
• Starting at the large cavity end of each duck, separate skin from breast meat as much as possible by working your fingers between skin and meat, being careful not to tear. Prick skin all over with a fork. Place ducks breast side up in a large deep roasting pan. Rub each duck inside and out with coarse salt. Divide onions and celery between cavities. Sprinkle 1/2 cup of the sugar around the ducks. Pour enough boiling water over ducks (to help tighten the skin) to reach halfway up them; don't fill roasting pan to more than 1 inch from rim. Cover pan tightly with heavy-duty foil; braise in oven 1 hour. Remove pan from oven; remove foil. Carefully turn ducks over, using one large wooden spoon to turn each duck and another inside cavity to hold it. Cover with foil; braise until meat is tender but not falling off the bone, about 1 hour.
• Transfer ducks to two large plates. Drain any juices inside ducks back into pan; transfer pan juice to a large bowl. Return ducks to roasting pan, breast sides up; let cool. Refrigerate duck and juices, uncovered, 4 hours. Remove fat from chilled pan juices.
• Remove zest from 2 large or 4 small clementines with a vegetable peeler; cut zest into fine strips. Blanch the strips in a small saucepan of boiling water 5 minutes; drain. Squeeze enough juice from remaining clementines to measure 2 cups. Pour through a fine-mesh sieve into a 3-quart heavy saucepan. Add vinegar and remaining 2 tablespoons of the sugar; heat to a boil. Cook until reduced to about 1/3 cup, about 25 minutes.
• Transfer 1 tablespoon of the glaze to a cup; reserve. Stir zest strips and 1 cup of the pan juices into glaze remaining in pan; reserve.
• Heat oven to 500 degrees. Roast ducks, uncovered, until skin is crisp, 25-35 minutes. Brush reserved tablespoon of the glaze over ducks; transfer ducks to a platter. Pour off all but 1 tablespoon of the fat from roasting pan; set roasting pan over 2 burners. Add shallots; cook over medium-low heat, stirring, until softened and pale golden, 3-5 minutes. Add 2 cups of the reserved pan juices (reserve any remaining juices for another use); heat to a boil. Cook, scraping up brown bits, 2 minutes. Pour through a fine mesh sieve into the glaze and zest mixture; heat to a boil.
• Stir together liqueur and arrowroot in a small cup until smooth; whisk into sauce. Simmer, whisking occasionally, until thickened, 3-5 minutes. Season with salt and pepper to taste. Serve duck with sauce; sprinkle with pistachios.

ORANGE GLAZED DUCK

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.

ROAST DUCK TWO WAYS WITH SPICED CLEMENTINE SAUCE

Steps:

• Mix the spices, thyme and zest. Slash the skin of the breast, cutting through the fat but not into the meat, then rub the spice mix over the breast and legs. Leave for at least 2 hrs, or for up to 24 hrs in the fridge.
• Heat oven to 160C/fan 140C/gas 3. Put the legs into an ovenproof frying pan or smallish roasting tin, season well, then roast for 1½ hrs until deep golden and crisp. Sit the legs on a plate, then keep warm in a low oven or let cool. Spoon off excess fat from the pan juices and keep it for the next time you make roasties. Pull the meat and skin from the legs, shred using 2 forks, then mix together. Keep warm or, if making ahead, reheat in a hot oven for 10 mins before serving.
• Put the pan back on the hob, add the sugar for the sauce and let it melt and turn dark golden. Add the vinegar (the sugar might turn hard at this point but don't worry as it will dissolve again), then reduce by about half. Tip in the clementine juice and almost all the stock and bubble again until reduced and syrupy. Whisk in the butter, then season to taste.
• Heat a frying pan, then cook the breast, skin-side down, for 10-12 mins until very crisp and the fat has run out. Turn over, fry for another 5 mins for just pink (or longer if you prefer), then lift onto a plate and rest, uncovered, for 10 mins. Spoon off remaining fat, add the leftover stock to the pan, then stir to dissolve any tasty, meaty bits. Add to the sauce.
• Slice the breast on the diagonal, then divide half of the leg meat between 2 warm plates in small piles (you can use a cutter or ring if you like, to make it neater). Top with slices of breast. Spoon the sauce over the meat and serve with glazed veg and potatoes.

SUGAR-GLAZED DUCK AND EXOTIC FRUIT

Steps:

• To prepare the duck, place the breasts in a shallow dish just large enough to hold them in a single layer. Sprinkle with 4 teaspoons of sugar. Pour 1/4 cup of soy sauce over the duck. Marinate for 30 minutes, turning the breasts once.
• Preheat the broiler. Line 2 baking sheets with aluminum foil. Arrange the pineapple in a single layer on 1 sheet and sprinkle with 3 tablespoons of sugar. Arrange the mango on the other sheet and sprinkle with 2 tablespoons of sugar. Place the pineapple under the broiler until it begins to brown, about 5 minutes. Turn the pineapple over and broil 1 more minute.
• Meanwhile, place the remaining 1/2 cup sugar in a shallow bowl. Remove the duck from the marinade and coat well on both sides with the sugar.
• When the pineapple is done, remove it from the oven and place the mango under the broiler until browned, about 3 minutes. Turn off the broiler and set the baking sheets with pineapple and mango in the oven to keep warm.
• Melt the butter in a large cast-iron skillet over medium-high heat. Add the duck breasts, lower the heat and cook until the sugar glaze turns a deep brown and the duck is cooked to medium rare, about 2 to 3 minutes per side, being very careful not to let the sugar burn.
• Remove the duck from the skillet and keep warm. Add 1/4 cup of soy sauce, the orange juice, vinegar and chicken broth to the skillet and simmer over medium heat for about 2 minutes, scraping the bottom of the skillet with a wooden spoon.
• Slice the duck on the diagonal into thin slices. Remove the fruit from the oven. Squeeze the lemon juice over the fruit and divide the pineapple among 4 plates. Cross the mango slices over the pineapple. Fan the duck slices beside the fruit and spoon the sauce over the duck. Serve immediately.

CRISPY DUCK WITH CLEMENTINES

Steps:

• Slash the skin of the duck legs with a sharp knife and put in a large baking tray. Crush the fennel and coriander seeds using a pestle and mortar, then combine with the salt. Rub the salt mix over the duck skin, cover and chill overnight.
• The next day, pat off some of the salt and spice mix, leaving a little behind. Heat the oven to 220C/200C fan/gas 7. Roast the duck legs for 20 mins, then add the shallot halves to the tray and roast for a further 20 mins. Nestle in the clementines and bay, then pour in the stock and vinegar. Reduce the oven temperature to 180C/160C fan/gas 4. Cover the tray with foil and cook for 1 hr 20 mins.
• Remove the foil, then cook for a further 20 mins until crisp and tender - the meat should be very tender when pierced with a knife. Serve with potato dauphinoise and some green vegetables, if you like.

EASY ORANGE GLAZE DUCK

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.

CURRY-GLAZED DUCK LEGS

Steps:

• Preheat the oven to 400 degrees. Rinse and pat the duck legs dry with paper towels.
• Using a blender or a mortar and pestle, blend the garlic, jalapeños, curry, ginger, zest and a large pinch of salt and pepper. Stir in enough olive oil to make a paste, 2 to 3 tablespoons.
• Rub the paste into the duck legs, season with salt and pepper and place in a large roasting pan. Roast for 1 hour to render the fat. Lower the oven temperature to 325 degrees. Pour off the fat and reserve for another use.
• Pour the juices and chicken stock over and around the duck pieces and cover the pan loosely with parchment paper. Return to the oven for 45 minutes to tenderize the meat.
• Transfer the duck legs to a platter. Scrape the edges of the pan with a spoon to incorporate the caramelized bits into the juices. Strain. Taste the pan juices and adjust the seasoning with salt and pepper as needed. Keep warm. Just before serving, crisp the duck in a hot oven for 15 minutes. Spoon the pan juices over the duck legs and serve with apple salsa.