Orange Glazed Duck With Duck Fat Fondant Potatoes Recipes

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.

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.

APRICOT ORANGE-GLAZED DUCK

Steps:

• Rinse the ducks with cold water and pat them dry with paper towels. Place them in a large shallow dish or plastic container and refrigerate, uncovered, overnight.
• Preheat the oven to 500 degrees.
• Place the duck, breast side up, on racks in several shallow roasting pans. Prick the skin all over, especially along the side of the breast, so that the fat can run off while roasting.
• Roast for 20 minutes, then reduce the oven temperature to 350 degrees. Continue roasting for 15 to 20 minutes per pound. Begin to baste with the glaze once the ducks have been roasting for 50 minutes. Baste every 5 to 10 minutes. The ducks are done when a meat thermometer registers 170 degrees. If you prefer your meat well done, continue to roast about another 15 minutes, but be aware the meat may become a bit dry. Discard all but 1/4 cup of the residual fat in the roasting pan, reserving for Apricot-Orange Duck Sauce recipe.
• Cooks Note: Unless you have 2 ovens, roast 3 ducks at a time. Reheat the first set of ducks for about 10 minutes, or until heated through.
• Place one of the roasting pans, which have been drained of fat, on stovetop. Set heat of burners to medium, add the 1/4-cup fat and stir to loosen pieces from bottom of pan. Whisk in stock. Simmer for 15 minutes, uncovered. Add apricot-orange glaze; simmer 5 minutes.
• Meanwhile, place flour in a medium bowl and whisk in 1 1/2 cups liquid scooped up from the pan; blend well. Add flour mixture to pan, whisking until well blended. Simmer 5 to 10 minutes or until slightly thickened. Add salt and pepper, to taste.
• In a large bowl, combine all the ingredients and mix well.;

ORANGE-GLAZED DUCK WITH DUCK-FAT FONDANT POTATOES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Heat the oil in an ovenproof frying pan over a medium heat. Season the duck and lay it skin-side down on one side of the pan, then add the potatoes on the other side of the pan. Cook for 10 mins, but lower the heat if the duck skin is browning too quickly - it should be golden along with one side of the potatoes. Remove the duck to a plate, then turn the potatoes. Add the cabbage wedges to the pan, then put in the oven for 10 mins or until the cabbage is slightly wilting.
• Carefully remove the pan from the oven. Turn the cabbage, then return the duck to the pan, skin-side up. Put back in the oven for 8 mins for pink meat, or 10 mins if you prefer the duck well done.
• Remove the cabbage and potatoes from the pan and keep warm in a low oven. Put the pan with the duck back on the hob over a high heat. Drizzle with the honey and pour over the citrus juice. Bubble the liquid down to a sticky glaze for about 2-3 mins so it coats the duck, then spoon the glaze over. Remove the duck to a plate. Pour the stock into the pan, bring back to the boil and leave to bubble for 3-4 mins to create a syrupy sauce, adding any juices from the plate. Carve the duck into thick slices and arrange on a warm plate with the potatoes and cabbage. Pour over the sauce.

ROAST DUCK WITH ORANGE GLAZE

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.

CRISPY DUCK WITH ORANGE-GINGER GLAZE

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.

CHEF JOHN'S ORANGE DUCK

Steps:

• Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
• Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
• Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
• Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
• Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
• Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.

BALSAMIC, ORANGE, HONEY, MAPLE SYRUP GLAZED DUCK

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.

SEARED CRISPY SKIN DUCK BREAST WITH DUCK FAT FRIED POTATOES RECIPE BY TASTY

Steps:

• Pat dry the duck breasts with a paper towel.
• Score the duck skin with sharp knife, making sure to not cut into the flesh.
• Season the duck breasts on both sides with salt and pepper.
• Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
• Using the bottom of a ramekin or your palm, gently smash the potatoes.
• Preheat the oven to 400˚F (200˚C).
• Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
• Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
• Roast for 4 minutes for medium-rare, or 6 minutes for medium.
• Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
• In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
• Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
• Slice the duck ½-inch (1 cm) pieces.
• Serve with the sauce and the potatoes.
• Enjoy!