ROASTED DUCK WITH ORANGE GINGER GLAZE
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
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
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.
SUGARED ORANGE PEELS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h20m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
- Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
- Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
- Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.
ORANGE FLUFF I
This is a light and fruity orange dessert salad that is also cool and creamy!
Provided by D
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 1h5m
Yield 8
Number Of Ingredients 5
Steps:
- Combine the well drained oranges and pineapple in a large bowl and mix together with the cottage cheese. Add the dry orange flavored gelatin powder and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 52.4 g, Cholesterol 8.5 mg, Fat 16.8 g, Fiber 1 g, Protein 9.9 g, SaturatedFat 13.8 g, Sodium 326.8 mg, Sugar 49.8 g
ORANGE GINGER SAUCE
Make and share this Orange Ginger Sauce recipe from Food.com.
Provided by lazyme
Categories Sauces
Time 5m
Yield 1/3 cup
Number Of Ingredients 6
Steps:
- Mix all ingredients.
- Heat in microwave on High 1 minute.
ORANGE GINGER SAUCE FOR DUCK
Make and share this Orange Ginger Sauce for Duck recipe from Food.com.
Provided by Cecily Parsley
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients - except grapes, water and cornstarch into a small saucepan.
- In a very small container, stir together the cornstrch and water to form a smooth paste.
- Simmer, stir in paste incrementally as needed to thicken.
- Add grapes and serve sauce under crispy duck quarters.
ORANGE SAUCE FOR ANGEL FOOD CAKE
This sauce is a tasty way to end a summer meal-without turning on the oven.-Karen Bourne, Magrath, Alberta
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-3/4 cups sauce.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk the water, juice concentrate and pudding for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in whipped topping. Spoon over cake slices. Store leftovers in the refrigerator.
Nutrition Facts :
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