Roast Duck L 27orange Recipe Recipe For Chicken

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CLASSIC FRENCH DUCK A L'ORANGE



Classic French Duck a L'Orange image

This is an adaptation of Julia Child's recipe for French duck a l'orange, a dish that is a classic for a reason. Use fat ducks for this, either wild or domesticated. A small, fat goose is another option.

Provided by Hank Shaw

Categories     Main Course

Time 2h

Number Of Ingredients 10

2 fat ducks, like mallards or pintail
Salt
3 tablespoons sugar
1/4 cup red wine vinegar
2 cups duck stock or beef stock
4 sweet oranges
1 tablespoon arrowroot or corn starch
3 tablespoons Grand Marnier or other orange liqueur
1/4 teaspoon orange bitters ((optional))
2 tablespoons room temperature butter

Steps:

  • Use a needle or sharp knife point to pierce the skin of the fat ducks all over, taking care to not pierce the meat itself; go in at an angle. This helps the fat render out of the bird. Salt the ducks well and preheat the oven to 325°F.
  • Put the ducks in an ovenproof pan. I rest them on celery leaves to prop them above the level of the pan; this helps them crisp better. If you want, surround the duck with some root vegetables. Roast for 90 minutes.
  • Take the pan out and increase the heat to 425°F. When it hits this temperature, put the birds back in the oven and roast until the skin is crispy, about 15 to 20 minutes.
  • Meanwhile, boil the vinegar and sugar in a small pot until it turns brown. Pour in the stock little by little, stirring all the while. Set aside.
  • Shave the peel off the oranges, grating some fine and keeping the peel of 2 oranges in large pieces. Juice 2 oranges. Cut segments from the other 2 oranges. Here is a tutorial on how to do that.
  • When the ducks are ready, remove them from the oven and let them rest on a cutting board.
  • Finish the sauce. Bring it to a simmer, then add about 1/2 cup of orange juice and the large bits of peel. Simmer 5 minutes. Whisk together a little of the sauce with the starch, and, when it's mixed well, stir it into the saucepot to thicken. Add the Grand Marnier and enough salt and orange bitters to taste. Swirl in the butter one tablespoon at a time.
  • To serve, carve the duck and arrange on plates. Give everyone some orange supremes and pour over the sauce. Garnish with the grated zest, and serve with good bread, mashed potatoes or celery root, or polenta.

Nutrition Facts : Calories 980 kcal, Carbohydrate 31 g, Protein 26 g, Fat 81 g, SaturatedFat 29 g, Cholesterol 160 mg, Sodium 410 mg, Fiber 3 g, Sugar 26 g, TransFat 1 g, ServingSize 1 serving

DUCK A L'ORANGE



Duck a l'Orange image

Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: Cooking a whole duck still feels wonderfully extravagant.

Categories     Citrus     Duck     Herb     Roast     Orange     White Wine     Gourmet

Yield Makes 4 servings

Number Of Ingredients 27

For duck
1 tablespoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon black pepper
1 (5- to 6-lb) Long Island duck (also called Pekin)
1 juice orange, halved
4 fresh thyme sprigs
4 fresh marjoram sprigs
2 fresh flat-leaf parsley sprigs
1 small onion, cut into 8 wedges
1/2 cup dry white wine
1/2 cup duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth
1/2 carrot
1/2 celery rib
For sauce
1/3 cup sugar
1/3 cup fresh orange juice (from 1 to 2 oranges)
2 tablespoons white-wine vinegar
1/8 teaspoon salt
2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler
1 13- by 9-inch flameproof roasting pan
Special Equipment
an instant-read thermometer; a 13- by 9-inch flameproof roasting pan

Steps:

  • Roast duck:
  • Put oven rack in middle position and preheat oven to 475°F.
  • Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.
  • Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside.
  • Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.
  • Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.
  • Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.
  • Make sauce:
  • While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.
  • Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.
  • Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.
  • Available at D'Artagnan (800-327-8246).

CLASSIC DUCK A L'ORANGE



Classic Duck a l'Orange image

Learn how to cook an easy-to-make duck a l'orange recipe celebrating the marriage of two ingredients in one of France's most loved dishes.

Provided by Rebecca Franklin

Categories     Entree     Dinner

Time 45m

Number Of Ingredients 14

For the Sauce:
1/4 cup granulated sugar
2 tablespoons water
2 tablespoons sherry vinegar
1 1/2 cups orange juice
2 tablespoons minced shallots
1 1/2 cups chicken stock
1/4 cup unsalted butter (cold)
2 tablespoons orange zest (divided)
4 oranges (sections cut from membranes)
For the Duck:
1 duck breast (cut into 2 halves)
Sea salt, to taste
Pepper, to taste

Steps:

  • Gather the ingredients.
  • In a saucepan, boil the sugar and water for several minutes until the syrup caramelizes and turns a golden brown color.
  • Add the sherry vinegar, orange juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than 1 cup.
  • Cut the cold butter into small pieces and add to the pan with 1 tablespoon of orange zest.
  • Shake the pan back and forth over medium heat until the butter has melted and is incorporated into the sauce.
  • Stir in the orange sections.
  • The sauce can be cooled and stored until you're ready to prepare the duck breasts, or you can set it aside and proceed with cooking the breasts.
  • Pat dry the 2 half breasts with paper towels.
  • Slash through the fat on the breast with a sharp knife to create a crisscross pattern. This will help release the fat, which will crisp up the skin while cooking.
  • Sprinkle both the meat side and the fat with a little sea salt and pepper.
  • Heat a skillet over high heat. Sear the duck breasts quickly on both sides, then cook the duck for 9 to 11 minutes on each side. (The USDA recommends cooking duck to 160 F or 170 F, but if you prefer it pinker, cook to medium-rare, 135 F to 140 F; it is still safe to eat.)
  • Remove the breasts from the pan and place on a warm plate. Cover with paper towels and leave them to rest for 5 minutes. This helps to soften the duck after cooking.
  • Reheat the sauce.
  • Place the duck on a hot plate, either whole or neatly sliced. Spoon the sauce over the duck. Garnish the plate with the remaining orange zest.
  • Serve immediately and enjoy.

Nutrition Facts : Calories 1054 kcal, Carbohydrate 173 g, Cholesterol 148 mg, Fiber 20 g, Protein 29 g, SaturatedFat 17 g, Sodium 618 mg, Sugar 125 g, Fat 34 g, ServingSize 2 servings, UnsaturatedFat 0 g

ISRAELI ROAST DUCK (OR CHICKEN)



Israeli Roast Duck (Or Chicken) image

I love this recipe and it goes very well with Latkes and applesauce for a yummy Hanukkah meal. The original recipe that I posted here is for duck but I have made this with a roaster chicken with wonderful results. From New Jewish Cooking by Elizabeth Wolf Cohen.

Provided by Ilysse

Categories     Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 11

1 (5 -6 lb) ducklings
salt and pepper
1/2 orange, quartered
1 tablespoon light brown sugar
3/4 cup orange juice
1 onion, thinly sliced
1 carrot, thinly sliced
1 tablespoon flour
3/4 cup chicken stock or 3/4 cup water
1 tablespoon cider vinegar or 1 tablespoon distilled white vinegar
1 tablespoon orange marmalade

Steps:

  • Rinse duck under cold water and pat dry inside and out. Remove excess fat from the bird.
  • Season bird, inside and out, with salt and pepper and prick skin with a fork several times to allow fat to escape. Place orange quarters in cavity.
  • In a small bowl, mix brown sugar and 1 teaspoon salt with 4 tablespoons orange juice.
  • Preheat oven to 350°F.
  • Place the sliced onion and carrot into a roasting pan and place duck on a rack on top.
  • Roast duck 30 minutes then remove from oven. Pour off fat, prick skin again and baste with the orange juice mixture.
  • Continue cooking, basting it and pouring off the fat every 20 minutes until it is well browned and skin is crisp, 1 1/2 hours or until it is done.
  • Remove the duck to a platter and cover with foil. Let stand 15 minutes.
  • Pour off all but 1 tablespoon of the fat from the pan. Stir in flour. Cook, stirring and scraping the drippings from the pan about 2 minutes. Stir in remaining orange juice, chicken stock, vinegar and marmalade.
  • Bring to a boil and simmer until well blended and thickened, 3 to 4 minutes.
  • To serve, quarter the duck, or carve to your liking. Serve the gravy on the side.

DUCK A L'ORANGE



Duck a l'Orange image

Traditional recipes for Duck a l'Orange call for bitter Seville oranges to provide the right note of dissonance to match the recipe's sweetness. When I can't find Seville oranges, I look for kumquats; if I can't find kumquats, I use a regular juicing orange. Grand Marnier also adds a hint of bitter orange. Making Duck a l'Orange is a useful project because once you can understand how it's made, you can improvise virtually any French duck sauce using the same method.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 10

2 Pekin (Long Island) duck breasts or 1 mallard breast (1 1/2 to 2 pounds each)
Salt and pepper
1 juicing orange or 6 kumquats
1/2 cup water
1/2 cup concentrated duck broth, 2 tablespoons homemade duck glaze or 1 tablespoon commercial glaze
1/8 teaspoon sugar
1 tablespoon orange flavored liqueur (recommended: Grand Marnier)
1 tablespoon balsamic, sherry, or red wine vinegar, or more to taste
1 1/2 tablespoons cold unsalted butter
Orange wedges

Steps:

  • Use a sharp knife to score the skin side of the duck breasts in 2 directions, about 20 slashes per direction. Season the breasts on both sides with salt and pepper. Reserve in the refrigerator.
  • Cut off 1 end so the orange can stand on the cutting board, and slice off 2 (2-inch) strips of zest. Cut the zest into fine julienne, then blanch the zest for 1 minute in the cup of boiling water. Juice the orange, strain the juice into a saucepan, and boil it until it's reduced to about 1 tablespoon.
  • If you're using the kumquats instead, cut the round ends off the kumquats and eat or discard them. Set the kumquats on 1 end and use a sharp paring knife to trim the zest off three of them. Cut all the kumquats in half lengthwise, and working over a strainer set in a non-reactive bowl, remove the pulp with a small spoon. Push the pulp against the strainer to extract the juice. (Don't worry if you end up with only a tablespoon or 2.) Place the kumquat zests on a cutting board and slice them into fine julienne. Bring the 1/2 cup water to a boil over high heat, blanch the zests for 1 minute, then drain them in a strainer.
  • If you're using concentrated duck broth, reduce it in a small saucepan to about 2 tablespoons until it's lightly syrupy.
  • Heat a saute pan over medium to high heat and saute the duck breasts, skin side down, 8 to 10 minutes for the Pekin duck breasts and 12 to 18 minutes for the mallard. Turn the breasts over, adjust the heat to high, and cook for 1 minute for the Pekin duck and 2 minutes for the mallard.
  • Pour the fat out of the pan ¿ if it hasn't burned, save it for omelets ¿ and deglaze the pan with the reduced kumquats or orange juice. Use a whisk to add the glaze. Add the sugar, Grand Marnier, kumquat or orange zest, and vinegar, and simmer the sauce for about 30 seconds to cook off the alcohol. At this point, adjust the thickness of the sauce ¿ its consistency is up to you, but many cooks make their sauces too thick; add 1 or 2 teaspoons water to thin it or simmer the sauce for a moment to reduce and thicken it. Whisk in the cold butter, keeping the pan and whisk moving until all the butter melts. (Don't let it sit without whisking or the butter will separate.) Season, to taste, with the pepper, and if necessary, a few more drops of vinegar.
  • Slice the breasts crosswise, arrange the slices on individual heated plates, and spoon the sauce over the breasts. Serve hot, with orange wedges if desired.

CHEF JOHN'S ORANGE DUCK



Chef John's Orange Duck image

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

2 duck breast halves
salt to taste
1 cup chicken broth
2 tablespoons orange liqueur (such as Grand Marnier®)
1 tablespoon sherry vinegar
1 tablespoon Seville orange marmalade, or more to taste
2 teaspoons grated orange zest
1 pinch cayenne pepper
1 tablespoon reserved duck fat
1 teaspoon all-purpose flour
1 tablespoon butter

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

ROASTED DUCK



Roasted Duck image

I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes.

Provided by Rhonda Brock Fuller

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 2h10m

Yield 4

Number Of Ingredients 5

2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1 (5 pound) whole duck
½ cup melted butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
  • Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

Nutrition Facts : Calories 624.9 calories, Carbohydrate 1 g, Cholesterol 280 mg, Fat 45.1 g, Fiber 0.6 g, Protein 51.8 g, SaturatedFat 20.3 g, Sodium 1538.1 mg, Sugar 0.1 g

ROAST DUCK A L'ORANGE WITH DIRTY RICE



Roast Duck a L'Orange With Dirty Rice image

Roast duck with orange sauce served over dirty rice. Courtesy of Frank Brigtsen, Brigtsen's Restaurant

Provided by Food.com

Categories     Duck

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 34

2 whole ducks, 4-4 1/2 lbs. each
6 tablespoons meat seasoning
4 tablespoons fresh whole rosemary, de-stemmed
4 cups diced yellow onions
4 cups duck or 4 cups chicken stock, to deglaze the roasting pan
2 tablespoons reserved duck fat
1 cup finely diced yellow onion
3 cups freshly squeezed orange juice
1 cup granulated sugar
2 tablespoons water
1 cup rich duck stock or 1 cup pan dripping, warmed
1 tablespoon pepper jelly
1 1/2 teaspoons salt
1 cup fresh orange, quartered and thinly sliced
2 tablespoons cornstarch, dissolved in 2 Tablespoons cold water or 2 tablespoons duck stock
2 tablespoons duck fat or 2 tablespoons mild olive oil
1 cup ground beef
3/4 cup finely diced yellow onion
1/2 cup finely diced bell pepper
1/2 cup finely diced celery
3/4 cup peeled diced eggplant (1/4 inch pieces)
1/2 teaspoon minced fresh garlic
1 bay leaf
2 3/4 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1/8 teaspoon ground cumin
1/2 teaspoon dried whole-leaf oregano
1/2 cup ground duck or 1/2 cup chicken liver
3 cups chicken stock, in all
1 1/2 cups jasmine rice
1/2 cup thinly sliced green onion
2 tablespoons finely chopped flat leaf parsley

Steps:

  • Preheat oven to 500°. Season the ducks inside and out with the meat seasoning. Place the ducks into a roasting pan that is at least two inches deep.
  • In a mixing bowl, combine the rosemary leaves and diced onions. Stuff each duck with the rosemary/onion mixture.
  • Place the ducks in the oven and immediately lower the temperature to 350°. Cook the ducks until crisp and tender, about 4-41/5 hours. Drain the excess fat from the roasting pans after the first hour, and again every hour. Reserve the duck fat. The ducks are ready when you can easily twist the drumstick with your hand.
  • When the ducks are done, remove them from the roasting pan and set aside. Drain off any excess duck fat. Place the roasting pan on the stove over medium-high heat. Add 4 cups duck or chicken stock and bring to a boil. Reduce heat to low and cook for 8-10 minutes, scraping the bottom of the pan with a metal spatula to release all of the pan drippings. Strain and set aside.
  • To make the orange sauce: Heat the duck fat in a pot over medium-high heat. Add the 1 cup of finely diced onions and cook, stirring constantly, until the onions are caramelized (dark brown).
  • Add the orange juice, reduce heat to medium, and cook until the juice reduces to about 2 cups.
  • Make a caramel:.
  • In a large skillet, add the sugar and water. Whisk until fully blended. Cook over medium-low heat to make a caramel. Slowly add the warmed duck stock and cook, stirring occasionally, until the caramel dissolves in the stock. Add the caramel/stock mixture to the orange juice mixture and bring to a boil.
  • Add the pepper jelly, salt, and oranges. Cook for 4-5 minutes. Add the dissolved cornstarch and thicken the sauce. Strain into a separate pot and keep warm.
  • When the ducks are cool enough to handle, de-bone the ducks: Slice the ducks into halves. Slide your fingers underneath the breast meat and remove the breast and rib bones. Twist the drumstick and remove the leg bone and the "pin bone" that runs parallel to the drumstick. Remove the hip bone and thigh bone. Place the de-boned duck on a sheet pan and set aside or cover and refrigerate.
  • Make a simple duck stock: Place the duck bones in a pot and cover with cold water. Bring to a boil. Reduce heat to low and simmer for at least one hour. Strain and set aside.
  • To serve, cover the bottom of the sheet pans with duck stock and heat the duck in a 500° oven for 15 minutes. If you have a broiler, you can carefully crisp the skin under the broiler for a few seconds. Bring the orange sauce to a boil and serve 3 ounces of sauce underneath each portion of duck, alongside ¾ cup of dirty rice.
  • For the Rice:.
  • Heat the duck fat or olive oil in a cast-iron pot over medium-high heat. Add the ground beef and cook, stirring constantly, until very brown, 4-5 minutes. Add the onions, bell pepper, celery, and eggplant. Cook, stirring constantly, until the vegetables become soft, 3-4 minutes.
  • Add the garlic, bay leaf, salt, white pepper, black pepper, cayenne, cumin, and oregano. Cook for 1-2 minutes. Add 6 Tablespoons of the chicken stock. Cook, stirring occasionally, for 3-4 minutes.
  • Stir in the ground liver. Add the remaining chicken stock and bring to a boil. Turn heat to low and simmer for 2 minutes.
  • Stir in the raw rice and cover the saucepan. Turn heat to very low and cook until the rice is done, 18-20 minutes.
  • Fold in the green onions and parsley. Serve immediately.

Nutrition Facts : Calories 3551.9, Fat 273.9, SaturatedFat 92.2, Cholesterol 537.4, Sodium 3197.2, Carbohydrate 170.4, Fiber 9.2, Sugar 86.4, Protein 97.4

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.

ROAST DUCK WITH ORANGE SAUCE



Roast Duck with Orange Sauce image

Add the refreshing taste of orange to your roast duckling. This recipe is sure to become a holiday favorite in your home.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Number Of Ingredients 11

1 duckling (4 to 5 pounds)
2 teaspoons grated orange peel
1/2 cup orange juice
1/4 cup currant jelly
1 tablespoon lemon juice
1/8 teaspoon ground mustard
1/8 teaspoon salt
1 tablespoon cold water
1 1/2 teaspoons cornstarch
1 orange, peeled and sectioned
1 tablespoon orange-flavored liqueur, if desired

Steps:

  • Heat oven to 350°F.
  • Fasten neck skin of duckling to back with skewers. Fold wings across back with tips touching. Place duckling, breast side up, on rack in shallow roasting pan. Pierce skin all over with fork. Loosely tie legs to the tail, if desired, to better hold even shape during cooking. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
  • Roast uncovered about 2 hours 30 minutes or until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Place tent of aluminum foil loosely over breast during last hour to prevent excessive browning. Place duckling on heated platter. Let stand 15 minutes for easier carving.
  • Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan. Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  • Stir in orange sections and liqueur. Brush duckling with some of the orange sauce. Serve with remaining sauce.

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ROAST DUCK - IT'S JUST AS EASY AS ROASTING A CHICKEN!
roast-duck-its-just-as-easy-as-roasting-a-chicken image
2016-02-18 Preheat oven to 350 degrees F. To prepare the duck remove any innards and pat the bird dry. Mix the salt and the five spice powder together …
From fifteenspatulas.com
4.8/5 (10)
Total Time 2 hrs 10 mins
Category Main Course
Calories 594 per serving
  • To prepare the duck remove any innards and pat the bird dry. Mix the salt and the five spice powder together and generously season the duck’s cavity and exterior.
  • Combine the garlic, ginger, and orange zest. Rub the inside of the duck with the garlic mixture. Stuff the cavity with the orange slices, then truss the bird by tying the legs together with kitchen twine.
  • Roast the duck for 1 hour and 15 minutes. Meanwhile make the glaze, by whisking all four glaze ingredients until combined.


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2014-07-30 After 45 minutes, remove the pan from the oven and transfer the duck to a platter and cover it with foil. Skim any excess fat from the pan then strain the juices through a sieve back into the frying pan, and add the orange zest and butter. Reheat this over medium heat until it just comes to a boil. Cut the duck in half up the spine, transfer ...
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2009-11-03 3. Place giblets in the bottom of roasting tin and lay duck, breast side up, on top. Sprinkle duck with salt and pepper. 4. Roast at 180 degrees for 30 minutes per 500g, plus 25-30 minutes extra. 5. Meanwhile, remove rind of one orange with a zester. Place in a small saucepan. Cover with water and simmer for 5 minutes, then drain and reserve.
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DUCK ROAST A L'ORANGE RECIPE - FOOD NEWS
How do you cook duck with orange sauce? How to make duck with orange sauce Heat the oven to 180°C | gas 4. Rinse the duck and pat dry. Season the inside of the duck with salt. Stuff the duck with the oranges and bind with kitchen twine. Season the outside of the duck with salt and pepper. Clean, wash and chop the mirepoix. Deglaze with chicken ...
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DUCK BREAST A L’ORANGE WITH OVEN ROASTED POTATOES ...
2018-10-03 Cook duck: Heat a cast iron skillet over medium heat. Add duck, skin side down. Cook 8 minutes without moving. Pick up the skillet with one hand and use tongs or the back of a spoon with your other hand to hold the duck against the skillet. Carefully pour the melted duck fat out of the pan into a bowl.
From wednesdaynightcafe.com


GORDON RAMSAY'S DUCK A L'ORANGE RECIPE - THEFOODXP
For Gordon Ramsay’s duck a l’orange, add orange zest strips, onion, and bay leaves to the duck cavity. Season it with salt and pepper and roast for an hour. Pan-fry onion for 5 minutes. Then, add orange liquor, red wine vinegar, orange juice, chicken stock, orange zest, marmalade, orange zest, and corn flour to the pan. Cook until it thickens.
From thefoodxp.com


ORANGE ROASTED CHICKEN | RICARDO
Chicken. With the rack in the middle position, preheat the oven to 190 °C (375 °F). In a roasting pan, spread the parsnips, onions, and sage. Season with salt and pepper. Set aside. Insert the segments of one orange in the chicken’s cavity. Brush the chicken with the mustard and place over the vegetables.
From ricardocuisine.com


ROAST DUCK OR CHICKEN WITH ORANGE CHERRY SAUCE | RECIPE
Rub the surface with garlic. Smear the jam over skin. Cover well and bake for 1 hour. Remove pan from oven, pour out all liquid. Pour orange juice, apple juice, and wine over the duck. Cover well. Lower oven temperature to 325° and bake for 1 and 1/2 hours. Uncover and cook for and additional 20 minutes. Before serving, pour warm cherry sauce ...
From kosher.com


DUCK A L'ORANGE - TRADITIONAL FRENCH RECIPE | 196 FLAVORS
2017-07-13 Thinly slice 2 oranges. Place the slices on a baking sheet lined with parchment paper. Sprinkle icing sugar on top. Bake for 45 minutes. Turn slices over and sprinkle icing sugar again. Bake for 45 minutes more or until orange slices are mostly dehydrated. Mike Benayoun. Mike is “the devil” of the 196 flavors’ duo.
From 196flavors.com


ROAST DUCK WITH ORANGE AND GINGER RECIPE - FOOD NEWS
Roast in a preheated 450°F 232°C. In a small mixing bowl, combine salt, brown sugar, orange zest, pepper, coriander and ginger. Cover roast evenly with thin coat of oil followed by spice mixture. Place top round roast in a roasting pan fitted with a rack. Add onion and ginger to pan; cook over medium-high heat 1 minute.
From foodnewsnews.com


DUCK ROAST à L’ORANGE | METRO
Preparation. Preheat oven to 350°F (180°C). Season roast with salt and pepper. In a skillet, brown roast on all sides over medium-high heat. Place roast in a 6 in. x 10 in. (15 cm x 25 cm) roasting pan greased with duck fat or oil. Add shallots and roast uncovered for 15 minutes. In a bowl, combine orange juice, wine or port and balsamic vinegar.
From metro.ca


CHICKEN A L'ORANGE RECIPE - WOMAN'S DAY
2013-11-22 Heat oven to 425 degrees F. In a large shallow roasting pan, toss the shallots with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Cut the chicken into 10 pieces (2 drumsticks, 2 thighs ...
From womansday.com


CANARD à L'ORANGE RECIPE (FRENCH ROAST DUCK WITH ORANGE ...
Season the duck liberally inside and outside with salt and pepper. Set the duck on a rack in a roasting pan. Place the roasting pan in the lowest rack of the oven and roast for about 15 minutes. Then reduce the heat to 350°F and continue to roast, basting with the pan juices every 15 to 20 minutes, until the duck is cooked through and the ...
From whats4eats.com


ROASTED DUCK L’ORANGE - YOUR RECIPE BLOG
Chop apple into 1-inch pieces and stuff inside duck. Bake at 175ºC for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck. Put the ingredients for the L’Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes. Serve L’Orange sauce over sliced duck breasts and other parts. Makes about 1 cup.
From yourrecipeblog.com


RECIPE FOR ROAST DUCK L'ORANGE - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for Recipe For Roast Duck L'orange are provided here for you to discover and enjoy ... Traditional Chicken Dumpling Soup Recipe Cookie Soup Tavern Soup Recipe Sequoia Sandwich Bakersfield Soup Schedule Vegan White Bean Soup Recipes Calabaza Squash Soup Recipe Dinner Menu. Braise Farm Dinners Funeral Dinner Ideas …
From recipeshappy.com


CHICKEN À L’ORANGE {A RECIPE INSPIRED BY JULIA CHILD
2020-04-22 Inspired by Julia Child, this Chicken À L’Orange uses a sweet and savory chicken roasted with shallots and basted with a rosemary, orange marmalade glaze. 4 leg quarters cut into pieces (4) individual thighs and (4) individual legs. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.
From themountainkitchen.com


ROASTED DUCK A L’ORANGE. RECIPE – ORANGE DUCK RECIPE ...
2021-12-16 Pour Grand Marnier over the orange slices, and marinate while the duck is roasting. 5. When the duck is done after 90 minutes, remove it from the oven and cover it with foil. Increase the oven temperature to 450ºF (230ºC) and arrange the marinated orange slices around the duck, sprinkle with orange zest.
From eatwell101.com


DUCK à L'ORANGE RECIPE - SERIOUS EATS
2018-12-12 1/2 cup red wine vinegar. Zest of 1 navel orange or 2 bitter oranges, cleaned of any white pith and cut into a fine julienne. 2 tablespoons (30ml) fresh navel orange juice or 1/4 cup (60ml) bitter orange juice. 2 tablespoons fresh lemon juice (omit if using bitter orange juice) Freshly ground white or black pepper.
From seriouseats.com


WHOLE ROASTED DUCK WITH ORANGE SAUCE RECIPE ...
2021-10-13 Add the pomegranate and orange juices, increase the heat to medium-high and bring to a rapid simmer. Cook, uncovered, until reduced to about 1/2 cup, 6 to 8 minutes. Add the lemon juice, lemon zest and remaining tablespoon of butter and stir until the butter has melted. Season to taste with salt and pepper. Serve warm.
From mygourmetconnection.com


ORANGE-ROASTED DUCK RECIPE | EATINGWELL
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. Step 4. Roast the duck for 1 hour.
From eatingwell.com


ROAST DUCK WITH ORANGE SAUCE | COOKSTR.COM
2022-03-02 A 5½-lb ready-to-cook duckling. ½ tsp salt. Pinch of pepper. 3 Tb granulated sugar. ¼ cup red wine vinegar. 2 cups strong, brown duck stock (follow directions for brown chicken stock using duck giblets instead of chicken giblets) 2 Tb arrowroot blended with 3 Tb port or Madeira. The rest of the blanched orange peel. The 4 oranges, skinned.
From cookstr.com


PAN ROASTED DUCK BREAST WITH ORANGE SAUCE RECIPE | EAT ...
Squeeze juice from all oranges. 2. Blanch orange zests in a pot of boiling salted water. Drain. 3. Score the skin of duck breasts into a diamond pattern and season with salt. Fry duck breasts skin-side down in a hot pan until golden brown. Then turn over duck breasts and fry briefly. Remove duck breasts from the pan and place in a roasting pan.
From eatsmarter.com


SLOW-ROAST DUCK WITH ORANGE - GOURMET TRAVELLER - RECIPES ...
2012-07-08 Add salt and grind to combine. Set aside. 2. Increase oven to 180C. Rinse cavity of duck under cold running water and pat dry with absorbent paper. Drizzle with a little oil and season skin and cavity with orange salt. Place duck on a wire rack placed over a roasting pan and roast until skin is golden (1 hour). 3.
From gourmettraveller.com.au


HONEY-ROASTED ORANGE CHICKEN | RICARDO
Preparation. With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In a bowl, combine the honey and sambal oelek. On the prepared sheet, toss the potatoes with the oil. Arrange the chicken thighs with the potatoes, skin side up. Brush the thighs with the honey mixture.
From ricardocuisine.com


ROAST DUCK WITH ORANGE SAUCE RECIPE - RECIPEZAZZ.COM
2017-12-13 2 tablespoon liqueur (orange-flavored) 1 tablespoon red wine vinegar. 1 teaspoon white sugar. FOR ORANGE SAUCE. 2 tablespoons granulated sugar (white) 2/3 cup duck stock (or chicken broth) 1/2 teaspoon grated orange rind (I use a zester) 1/3 cup orange juice (freshly squeezed) Salt, 1 pinch.
From recipezazz.com


WHOLE ROASTED DUCK A L’ ORANGE RECIPE | SNAP TASTE
2020-11-08 Duck a l’Orange (Photo by Julie Chung/SNAP TASTE®) While the duck is roasting, heat the oil in a large saucepan. Add the hearts, gizzards, wing joints and necks, and season with salt and pepper. Cook over moderately high heat, stirring often, until brown color, it take about 10 to 15 minutes. Add the leek, onion, carrots, tomatoes, celery ...
From snaptaste.com


RECIPE FOR ROAST DUCK L'ORANGE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


DUCK à L'ORANGE RECIPE - JACQUES PéPIN | FOOD & WINE
Ingredient Checklist. Two 5 1/2- to 6-pound Pekin ducks, trimmed of excess fat—necks, gizzards and hearts reserved. Salt and freshly ground black …
From foodandwine.com


ROAST DUCK L'ORANGE WITH CHUTNEY RECIPE - FOOD.COM ...
Oct 30, 2014 - Make dinner even more special with this delicious roast duck recipe from Food.com that's sure to satisfy. Oct 30, 2014 - Make dinner even more special with this delicious roast duck recipe from Food.com that's sure to satisfy. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


ROASTED DUCK LEGS WITH ORANGE SAUCE AND WILD RICE | RECIPE ...
Apr 25, 2016 - Roasted duck legs with orange sauce and wild rice is a classic and elegant entrée to be reserved for a special occasion. Apr 25, 2016 - Roasted duck legs with orange sauce and wild rice is a classic and elegant entrée to be reserved for a special occasion. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


ROAST DUCK A L'ORANGE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Roast Duck A L'orange are provided here for you to discover and enjoy ... 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe Easy Lunch For Friends Easy Meals To Cook Kids Easy Air Fryer Oven Recipes Dessert Recipes. Best Desserts Austin Texas Albanian Dessert Shendetlie Cheesecake Milkshakes Dessert For …
From recipeshappy.com


ROASTED DUCK WITH ORANGE SAUCE - THERESCIPES.INFO
Let stand 15 minutes for easier carving. 4. Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan. Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
From therecipes.info


ROASTED ORANGE DUCK AND ROASTED POTATOES | FRENCH RECIPES ...
2017-04-22 Pour over the duck, cover and chill for 1 hour. Heat the oven to 200°C or Gas Mark 6. Arrange the new potatoes in the base of a large roasting tin. Arrange the duck, skin-side down, on top of the potatoes with the other orange cut into wedges and roast for 20 mins. Turn the duck, add the bay leaves and cook for 20 more mins, until the potatoes ...
From goodto.com


ROASTED DUCK A L’ORANGE - EASY MEALS WITH VIDEO RECIPES BY ...
Meanwhile, let’s prepare the sauce. In a saucepan over medium heat, add 2 tbsp duck fat and the flour. Mix 2 minutes into a roux. Add the orange juice, honey, balsamic vinegar, bay leaf and all the duck jus (juices) from the roasting pan (No duck fat). Bring to a simmer, mix well and leave to reduce 15 minutes on low heat until it reaches a ...
From recipe30.com


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