Roast Duck L 27orange Recipe Recipe For Shrimp

CRANBERRY ORANGE DUCK

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sprinkle Chinese five-spice powder inside the duck cavity. Add chopped onion and cubed orange.
• Combine cranberries, orange liqueur, honey, white sugar, and soy sauce in a saucepan. Cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. Allow to cool slightly, about 3 minutes.
• Place duck on a roasting rack inside a roasting pan; baste with the glaze.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

ROAST DUCK L'ORANGE WITH CHUTNEY

Steps:

• Sprinkle chili powder, garlic powder, and salt all over ducks.
• Cut 1-inch slice in skin of ducks on both sides of breasts.
• Puree garlic, sage and olive oil and fill in slices in skin with mixture.
• Chop apple into 1-inch pieces and stuff inside ducks.
• Bake at 350*F (175*C) 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 or other parts.
• Makes about 1 cup.

DUCK A L'ORANGE

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.

ROAST DUCK A L'ORANGE WITH DIRTY RICE

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.

GOLDEN ROASTED DUCKLING

Steps:

• Thaw duck overnight in refrigerator.Remove giblets. Wash and drain duck. pat dry inside and out with paper towels. Sprinkle cavity with salt.
• Quarter onion, coarsely chop celery and loosely stuff cavity. Sprinkle skin with seasoned salt and pepper.
• Pleace in preheated 325° oven for for 2 1/2 - 3 hours.
• No need to baste. Roast until skin is crisp and golden brown. Leg should move freely.