Orange Roasted Duck Anatra Allarancia Recipes

ORANGE-ROASTED DUCK

Steps:

• Preheat oven to 350 degrees F. Line a large roasting pan with foil.
• Remove both wingtips at the top joint with kitchen scissors or a heavy knife; reserve wing tips. Reserve neck (discard the rest of the giblets). Trim the excess skin and fat around the neck and cavity opening. Grate 1/4 teaspoon orange zest and set aside. Cut oranges into quarters. Set aside 3 sections and place the remaining orange sections inside the duck; fold the wings under and tie the legs together with kitchen string. With a skewer or fork, prick holes in the skin without piercing the flesh. (This allows fat to drain during roasting.)
• Whisk marmalade and 2 tablespoons soy sauce in a small bowl. Loosen the skin over the breast and thigh meat and rub about 3 tablespoons of the marmalade mixture under the skin. Place breast-side down on a rack in the prepared roasting pan.
• Roast the duck for 1 hour. Remove the duck from the pan and carefully pour off the fat. Return the duck to the rack, breast-side up. Continue roasting, basting every 15 minutes with another 2 tablespoons of the marmalade mixture, until an instant-read thermometer inserted into the thigh without touching bone registers 165 degrees F, 1 to 1 1/4 hours more.
• Meanwhile, place the reserved wing tips and neck in a medium saucepan, add broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until the broth is reduced by half, 5 to 7 minutes. Strain and discard solids; return the broth to the pan. Squeeze the juice from the reserved orange sections into a small bowl; add cornstarch and whisk until smooth. Stir the juice mixture, reserved zest and brown sugar into the broth; cook over medium heat, stirring, until thickened, 1 to 2 minutes. Stir in the remaining 1 tablespoon soy sauce.
• Transfer the duck to a cutting board; let rest for 15 minutes before removing the string and carving. Serve with the sauce on the side.

ORANGE ROASTED DUCK (ANATRA ALL'ARANCIA)

Steps:

• Heat oven to 375. With paring knife, make four incisions in skin of duck: one between leg and breast on each side of duck, and one between wing and back on each side. Make a spice mixture with 1 teaspoon rosemary, 2 teaspoons sage, 1 chopped garlic clove, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stuff incisions with pinches of mixture.
• In a medium-size bowl, combine sausages, pancetta, bread, celery in small dice, carrots in small dice, 1/2 cup chopped onion, diced orange, remaining chopped garlic, remaining rosemary and sage, 1 1/2 teaspoons Tuscan spice, a half-teaspoon salt and a half-teaspoon pepper. Drizzle juice of one orange over ingredients, and mix well. Season cavity of duck with 1/4 teaspoon salt and 1/4 teaspoon pepper, stuff with mixture, and truss with a toothpick, a skewer or butcher's thread.
• Pour olive oil into a 9-by-13-inch roasting pan. Place duck in pan, breast side up. Rub surface of duck with oil from pan, and roast 40 minutes. Remove pan from oven, transfer duck to a cutting board, and pour off all but 1 tablespoon fat. Add remaining celery, carrots and onion to pan in an even layer, and place duck on vegetables, breast side up. Drizzle juice of one orange and Grand Marnier over duck, season duck with remaining Tuscan spice, 1/4 teaspoon salt and 1/4 teaspoon pepper, and layer slices of one orange over breast.
• Return to oven, and roast 2 hours, basting with pan juices every 20 minutes. Once orange slices on breast have browned, add them to pan, pour juice of remaining orange over duck, and layer slices of second orange over breast. Raise oven to 400 degrees for final 20 minutes of cooking.
• Remove duck from oven, and transfer to a cutting board. Remove all but 4 orange slices from pan, and discard. Spoon off any excess fat, and discard. Purée contents of pan in a food processor, and heat in a small saucepan over medium-high heat to reduce while you carve duck. Adjust seasonings, and pour sauce over carved duck. Serve.

ROAST DUCK WITH ORANGE AND GINGER

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.