Orange And Balsamic Glazed Roast Duck Recipes

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ROAST DUCK WITH ORANGE GLAZE



Roast Duck with Orange Glaze image

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

1 domestic duck (4 to 6 pounds)
1 teaspoon caraway seeds
1/2 medium green pepper, finely chopped
1 small onion, finely chopped
1 celery rib, finely chopped
1 tablespoon olive oil
1/2 cup chicken broth
1 tablespoon rubbed sage
1/2 teaspoon salt
1/8 teaspoon pepper
Pinch dried thyme
Pinch ground nutmeg
4 cups crushed seasoned stuffing
ORANGE GLAZE:
1/2 cup packed brown sugar
2 tablespoons plus 1-1/2 teaspoons sugar
2 tablespoons cornstarch
Pinch salt
1 cup orange juice
1 tablespoon grated orange zest
1 drop hot pepper sauce

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



Easy Orange Glaze Duck image

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

1 (12 fluid ounce) can or bottle orange soda
1 (6 ounce) can frozen orange juice concentrate, thawed
½ (18 ounce) bottle honey barbecue sauce
¼ cup brown sugar
⅓ cup bottled teriyaki sauce
1 (5 pound) whole frozen duckling, thawed
1 (4.5 ounce) can sliced mushrooms, drained

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

ORANGE GLAZED DUCK



Orange Glazed Duck image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 duck breasts
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
1/2 teaspoon ground cumin
1 cup orange marmalade
1/2 cup honey
2 tablespoons orange liqueur (recommended: Grand Marnier)

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.

ROASTED DUCK WITH ORANGE GINGER GLAZE



Roasted Duck with Orange Ginger Glaze image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 10

1 (2-pound) duckling
Salt and pepper
1 tablespoon sugar
1 tablespoon water
2 tablespoons dry white wine
1 tablespoon cider vinegar
2 ounces orange juice
2 tablespoons freshly chopped ginger
16 ounces duck, beef, or chicken stock
2 oranges, supremed

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.

ROAST DUCK WITH ORANGE AND GINGER



Roast Duck with Orange and Ginger image

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

1 5- to 6-pound Pekin (Long Island) duck
3 tablespoons kosher salt
1 tablespoon 5-spice powder, preferably homemade (see note)
1 large orange, zested and cut into 6 wedges
1 tablespoon grated ginger
1 tablespoon grated garlic
2 cups orange juice
1 tablespoons honey
2 tablespoons Demerara sugar
2 tablespoons soy sauce
1 2-inch piece of ginger, thickly sliced
3 star anise

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.

SLOW-ROASTED BALSAMIC-GLAZED DUCK



Slow-Roasted Balsamic-Glazed Duck image

For an elegant and easy-to-make holiday meal, chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar favors slow-roasted Pekin duck paired with savory vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Serves 8

Number Of Ingredients 11

2 (4 1/2-pound) Long Island or Pekin ducks, giblets and wings removed and reserved
Coarse sea salt and freshly ground pepper
6 tablespoons olive oil
2 heads garlic
4 bulbs fennel, trimmed, outer layers only, chopped (remaining inner layers reserved for Roasted Vegetables)
6 cups store-bought low-sodium chicken stock
1 lemon, halved crosswise
1 bunch thyme
1 cup balsamic vinegar
Juice of 1 lemon
Roasted Vegetables, for serving

Steps:

  • Preheat oven to 350 degrees. Fit a large roasting pan with a rack. Place ducks on rack and prick duck skin all over with the tines of a fork, taking care not to pierce the flesh. Season ducks all over with sea salt; let stand 30 minutes.
  • Meanwhile, chop duck wings and neck; set aside. Heat oil in a large heavy-bottomed saucepan over medium-high heat. Add duck wings and necks and cook, stirring, until browned. Separate and peel garlic cloves from 1 head of garlic; reduce heat to low and add fennel and garlic cloves. Cook, stirring, until vegetables are softened. Add stock and cook until reduced by half, about 40 minutes. Strain into a small saucepan; skim fat from surface. Set sauce aside.
  • Halve remaining head of garlic and crush slightly. Divide lemon, thyme, and garlic evenly between duck cavities. Transfer duck to oven and roast, turning every 25 minutes, until duck begins to brown. Meanwhile, mix together vinegar and lemon juice. Once duck starts to brown, begin basting with vinegar mixture and cook until duck skin is dark brown and meat begins to come away from the breastbone, 2 to 3 hours total.
  • Remove from heat and let duck stand for 15 minutes. Meanwhile, reheat sauce over medium heat until warmed through and reduced to desired consistency. Carve duck and serve with sauce.

BALSAMIC, ORANGE, HONEY, MAPLE SYRUP GLAZED DUCK



Balsamic, Orange, Honey, Maple Syrup Glazed Duck image

I went looking for inspiration for my duck I bought for dinner. Eventually I found it on the bag the duck came in!

Provided by JustJanS

Categories     Whole Duck

Time 1h25m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 (2 kg) duck
40 g maple syrup
60 g honey
20 g Dijon mustard
1/2 teaspoon dried thyme
100 ml orange juice
100 ml balsamic vinegar
10 g garlic
40 ml orange liqueur or 40 ml port wine

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.

Nutrition Facts : Calories 4269.4, Fat 394, SaturatedFat 132.2, Cholesterol 760, Sodium 761, Carbohydrate 55.2, Fiber 0.7, Sugar 49.3, Protein 116.4

ORANGE BALSAMIC GLAZE



Orange Balsamic Glaze image

Categories     Condiment/Spread     Fruit Juice     Citrus     Christmas     Quick & Easy     Orange     Winter     Simmer     Gourmet

Yield Makes about 2 1/4 cups

Number Of Ingredients 9

1 1/2 tablespoons unsalted butter
1 cup finely chopped shallot
1 cup thawed frozen orange juice concentrate (8 oz)
1/2 cup water
1/2 cup sweet orange preserves
1/2 cup balsamic vinegar
1 tablespoon salt
1/2 tablespoon cracked black peppercorns
1 1/2 teaspoons finely grated fresh orange zest

Steps:

  • Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook shallot, stirring, until golden brown, about 5 minutes. Stir in remaining ingredients and simmer briskly, uncovered, stirring occasionally, until thickened and reduced to about 2 1/4 cups, about 25 minutes.

ROAST DUCK WITH BALSAMIC VINEGAR & HONEY GLAZE



Roast Duck With Balsamic Vinegar & Honey Glaze image

Great whole duck recipe for the holidays using Maple Leaf Farms Duck. Garnish this beautiful bird with fresh herbs.

Provided by DiscoverDuck

Categories     Whole Duck

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 7

1 whole duck, from maple leaf farms defrosted, giblets removed
salt and pepper, To Taste
10 tablespoons balsamic vinegar
2 teaspoons balsamic vinegar
1/4 cup honey
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon red wine vinegar

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.

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