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.
EASY ORANGE GLAZE DUCK
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
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
ROAST DUCK WITH ORANGE GLAZE
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
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.
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.
CHEF JOHN'S ORANGE DUCK
This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time.
Provided by Chef John
Categories Meat and Poultry Recipes Game Meats Duck
Time 50m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 14.9 g, Cholesterol 129.6 mg, Fat 20.9 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 8 g, Sodium 593 mg, Sugar 12.2 g
MARMALADE GLAZED ROAST DUCK
Try roast duck as an easy alternative to the usual turkey dinner on Christmas Day. A sticky Seville orange and marmalade glaze makes it even more festive
Provided by Raymond Blanc
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 3
Steps:
- Expose and cut out the wishbone. This makes the duck easier to carve once cooked. A butcher can do this for you.
- Heat oven to 240C/220C fan/gas 9. Lightly score the skin on the duck all over, and make a deep cut from inside the body into each leg.
- Season the duck well. Heat an ovenproof frying pan over a low heat. Place the duck on its side with the thigh touching the pan for 15 mins. Turn and cook on the other side for 15 mins more.
- Turn the duck breast-side down, then transfer the pan to the oven and cook for 5 mins. Drain the fat from the pan, turn the duck onto its back and continue to cook for 15 minutes.
- Meanwhile, cut both oranges in half, then cut 4 wedges from half an orange. Heat a small frying pan over a medium heat, then cook the orange wedges in the dry pan for 1 min on each side to lightly caramelise.
- Remove the orange wedges from the pan and set aside. Squeeze the juice from the remaining orange halves into the hot pan and reduce by half. Add the marmalade, take off the heat, add 1 tbsp water and stir together.
- After 15 mins of roasting, brush the marmalade glaze over and continue to roast for a final 10 mins. Rest for 20 mins.
- Carve by cutting the leg and thigh away, then separating the leg from the thigh. Carve slices of breast and serve with the orange wedges to squeeze over.
Nutrition Facts : Calories 845 calories, Fat 71 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.5 milligram of sodium
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.
More about "oven baked duck with orange glaze recipes"
OVEN BAKED DUCK WITH ORANGE GLAZE - MAGIC SKILLET
From magicskillet.com
Cuisine AmericanCategory DuckServings 4Total Time 30 mins
- Using a sharp knife, score the skin and fat of the duck breast fillets. Make diagonal cuts at 1/2-inch(1cm) intervals. Rub both sides of duck with salt and black pepper.
- Put a shallow round baking tray in the base of turbo oven. Place the low grilling rack on top of the baking tray. Preheat halogen oven to 392°F (200°C).
- Combine orange juice, zest, honey and cinnamon in a small pan. Bring honey mixture to a boil, the stirring to dissolve the honey. Reduce heat and simmer for 5 minutes
- Arrange the duck breasts,skin-side uppermost, on low grilling rack of turbo oven. Cook for 5 minutes, until duck skin is golden. Turn duck breasts over and cook for additional 3-5 minutes. Stir the marmalade into honey mixture. Heat mixture gently to dissolve. Simmer over low heat for 5 minutes.
EASY CLASSIC DUCK A L'ORANGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
A CRISPY DELICIOUS ROAST DUCK RECIPE | ROASTING DUCK
From cookingnook.com
ROASTED DUCK WITH ORANGE GLAZE - VICTORIA MAGAZINE
From victoriamag.com
PAN ROASTED DUCK BREASTS WITH ORANGE VANILLA GLAZE
From urbnspice.com
CRISP ROAST DUCK WITH ORANGE GLAZE | COOK'S ILLUSTRATED
From cooksillustrated.com
ORANGE GLAZED DUCK RECIPE · GRESSINGHAM
From gressinghamduck.co.uk
PAN ROASTED DUCK WITH ORANGE MAPLE GLAZE - ON THE EATEN PATH
From ontheeatenpath.com
ROAST DUCK WITH ROASTED ORANGE & WHISKEY GLAZE
From drunkenjams.ca
DUCK BREAST A L’ORANGE WITH OVEN ROASTED POTATOES
From wednesdaynightcafe.com
CRISPY ROASTED DUCK LEGS WITH HOISIN-ORANGE GLAZE - RONNIE FEIN
From ronniefein.com
WHOLE ROASTED ORANGE DUCK RECIPE | TASTING TABLE
From tastingtable.com
OVEN BAKED DUCK WITH ORANGE GLAZE
OVEN BAKED DUCK WITH ORANGE GLAZE | RECIPE | OVEN …
From pinterest.com
DUCK WITH ORANGE GLAZE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ORANGE-ROASTED DUCK RECIPE | EATINGWELL
From eatingwell.com
HOW TO MAKE THE BEST ROAST DUCK WITH ORANGE MARMALADE GLAZE
From marysnest.com
ROAST DUCK WITH ORANGE AND SOY GLAZE - GIRL COOKS WORLD
From girlcooksworld.com
ORANGE-GLAZED DUCKS RECIPE | MYRECIPES
From myrecipes.com
CRISPY ORANGE GLAZED ROASTED DUCK - BASILMOMMA
From basilmomma.com
ROAST DUCK WITH ORANGE LIME HONEY GLAZE - CASA VENERACION
From casaveneracion.com
OVEN BAKED DUCK WITH ORANGE GLAZE | RECIPE | BAKED DUCK RECIPES, …
From pinterest.com
GLAZED ROAST DUCK WITH ORANGE-BRANDY SAUCE - SOBEYS INC.
From sobeys.com
SLOW ROASTED DUCK WITH CRISPY SKIN - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
ORANGE GLAZED DUCK - CANARDS DU LAC BROME
From canardsdulacbrome.com
DUCK WITH AN ORANGE AND HONEY GLAZE - TOM'S FOOD!
From ormidalels.com
CLASSIC ROASTED DUCK & ORANGE-BOURBON-MOLASSES GLAZE RECIPE
From southernliving.com
WHOLE ROASTED DUCK WITH BLOOD ORANGE GLAZE - A WHOLESOME …
From awholesomenewworld.com
WHOLE ROASTED DUCK WITH ORANGE SAUCE RECIPE
From mygourmetconnection.com
HONEY AND ORANGE ROAST DUCK RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED DUCK RECIPE WITH ORANGE SAUCE - WENT HERE 8 THIS
From wenthere8this.com
OVEN BAKED DUCK WITH ORANGE GLAZE - PINTEREST.CA
From pinterest.ca
DUCK WITH ORANGE, GINGER AND POMEGRANATE GLAZE RECIPE
From thespruceeats.com
ROASTED DUCK WITH ORANGE SAUCE | CANADIAN LIVING
From canadianliving.com
ROAST DUCK WITH HONEY ORANGE GLAZE RECIPE - FOOD NEWS
From foodnewsnews.com
BLOOD ORANGE GLAZED ROAST DUCK – IT’S EASIER THAN YOU THINK!
From foodandwhines.com
ROAST DUCK - IT'S JUST AS EASY AS ROASTING A CHICKEN!
From fifteenspatulas.com
ROAST DUCK WITH ROSEMARY - THERESCIPES.INFO
From therecipes.info
ROAST DUCK RECIPE, SLOW-COOKED WITH AN ORANGE AND HONEY GLAZE
From thelondoneconomic.com
10 BEST DUCK GLAZE RECIPES | YUMMLY
From yummly.com
CRISPY ROASTED DUCK WITH ORANGE GLAZE - INSPIRE HEALTH MAGAZINE
From inspirehealthmag.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love