Roasted Ducklings In Orange Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

ROASTED DUCKLINGS IN ORANGE SAUCE



Roasted Ducklings in Orange Sauce image

Coating blanched ducklings in orange liqueur makes them develop a crisp, deep mahogany skin as they roast on a bed of orange slices and other aromatics.

Provided by Monte Farber and Amy Zerner

Categories     HarperCollins     Duck     Roast     Christmas     Christmas Eve     Orange     Rosemary     Thyme     Garlic     Holiday 2018     Dinner

Yield 8 servings

Number Of Ingredients 24

For the ducks:
2 ducklings, about 5 pounds each, giblets saved for the sauce
1 tablespoon coarse salt
1 bunch fresh thyme
1 bunch fresh rosemary
6 garlic cloves, peeled
2 oranges, one quartered and seeded; the other sliced in 1/4-inch-thick rounds
2 to 3 onions sliced in 1/2-inch-thick rounds
1 bunch carrots, peeled and halved lengthwise
1/4 cup Cointreau or other orange liqueur
1 teaspoon salt
2 teaspoons freshly ground black pepper
For the sauce:
16 ounces beef or chicken stock
Giblets and necks from the ducklings
2 to 3 tablespoons rendered duck fat (from the roasting ducklings)
2 tablespoons all-purpose flour
1/2 cup Cointreau or other orange liqueur
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup fresh orange juice
1 cup orange marmalade
2 tablespoons thinly sliced orange peel
1 orange, sliced into thin rounds, for garnish

Steps:

  • Preheat the oven to 425°F. If convection is an option, choose it.
  • Make the ducks. Cut away the flap of fatty skin from the neck, and scrape any loose fat from inside the cavities. Prick the skin all over gently with a sharp fork, or cross-hatch it with a sharp knife. Be careful not to pierce the meat.
  • Fill an 18-quart stock pot (or as large as you have) about two-thirds full with water, and add the salt. Place the bunches of thyme and rosemary and the garlic cloves in it. Bring to a rapid boil. (You may need to use two pots if you do not have a single pot large enough to hold both ducklings at once; if so, divide the thyme and rosemary into smaller held-together bunches, and divide the garlic between the pots.) Place the ducks in the pot. If they pop up, keep them submerged using a smaller pot full of water or some other weight. Be aware of overflow. Bring the water back to a slow boil. Simmer the ducks for about 30 minutes. Remove them, and use paper towels to dry them thoroughly.
  • Stuff each of the ducks' cavities with half of the boiled thyme, rosemary, and garlic and the quartered orange.
  • Line the bottom of a large shallow roasting pan with the onions, carrots, and the orange rounds. Place the ducks, breast-side down, on top. Massage them with the Cointreau. This will give them a mahogany finish. Let them sit for 10 minutes for the skin to absorb the liqueur. Sprinkle with salt and pepper.
  • Roast until the bottoms brown, about 20 minutes. Turn them breast-side up, and lower the oven temperature to 350°F. Several times during roasting, spoon off any excess fat as it accumulates, or suck it up using a baster. Use some of the fat to baste the ducks, and set the rest aside, saving some for the sauce.
  • Depending on how long you boiled the ducks and the size of the ducks, roasting time will be another hour or longer. The ducks are done when a meat thermometer inserted into the thickest part of the thigh registers at least 180°F, or until the juices run clear and the leg bones wiggle easily. You want the meat to slide off the bones. Don't be afraid of overcooking these. Ducks don't dry out easily. The skin should be crisp. If not, no worries. You will pass the pieces under the broiler before serving. (If the ducks are too crisp and the meat is not finished cooking, cover them with foil as you continue roasting.) Once the ducks are ready, remove them from the oven, and cover them with aluminum foil while you finish the sauce.
  • Meanwhile, make the sauce. Combine the stock, giblets, and necks in a saucepot over medium-high heat, and bring to a boil. Reduce the heat to medium-low to maintain a gentle boil, until the stock is reduced by half.
  • Finish the sauce when you have retrieved rendered duck fat from the roasting duck. In a medium saucepan, warm the duck fat over medium heat. Add the flour, whisking with a fork as you do so. Remove the giblets and necks from the stock reduction, and discard. Add the stock to the duck fat-flour mixture, raise the heat to medium-high, and stir continuously to prevent lumps as you bring it to a slow boil. Add the Cointreau, vinegars, orange juice, marmalade, and orange peel to the pan. Bring back to a boil, melting the marmalade, then simmer uncovered on low heat until the sauce thickens and is reduced. Preheat a broiler with the rack set a notch or two down from the top position.
  • When the ducks have rested at least 20 minutes, use a sharp knife or poultry scissors to split them and cut the breasts from the legs. Discard the orange quarters, herbs, wings, and any pockets of fat that remain. Slip the breast meat from the bones. Leave the legs intact. Put a little sauce in a broiling pan, and lay the duck pieces on top. Spoon a little sauce on top of each piece. Put them under the broiler for about 1 minute to crisp and glaze. Watch them carefully; the sugar in the sauce caramelizes quickly.
  • Place the pieces on a platter, and decorate with thin, round slices of orange. Serve with additional sauce on the side.

PAN-ROASTED DUCK BREAST WITH ORANGE SAUCE AND TOURNE POTATOES



Pan-Roasted Duck Breast with Orange Sauce and Tourne Potatoes image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 32

2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Reserved duck bones and necks
1 onion, cut into large dice
1 carrot, cut into large dice
2 celery stalks, cut into large dice
2 lemongrass stalks, bruised and cut into 3-inch pieces
2 cloves garlic
2 fresh bay leaves
1 small bunch fresh thyme
1 cup dry white wine
4 cups chicken stock
1/3 cup sugar
1/3 cup apple cider vinegar
Juice of 2 navel oranges (about 1 cup)
2 tablespoons Grand Marnier
Chopped fresh flat-leaf parsley, for serving
2 tablespoons unsalted butter, cold
4 duck airline breasts from 2 whole ducks, bones and neck reserved for sauce
Kosher salt and freshly ground black pepper
Olive oil
2 whole star anise
One 2-inch piece ginger, peeled and sliced
1 small bunch fresh thyme
1 cup flat-leaf parsley stems
1 navel orange, supreme
Juice of 1/2 navel orange
Extra-virgin olive oil
Kosher salt
Kosher salt and freshly ground black pepper
16 Yukon gold potatoes
1 small bunch fresh thyme

Steps:

  • For the sauce: Place a large sauté pan or rondeau over medium-high heat. Add the olive oil and duck bones and necks and deeply brown on both sides. Add the onions, carrots, celery, lemongrass, garlic, bay leaves, thyme and a large pinch of salt and stir. Add the wine and stock and simmer for at least 1 hour, allowing the flavors to meld.
  • Meanwhile, place a medium saucepan over medium heat, add the sugar and vinegar and bring to a simmer, whisking to dissolve the sugar. Add the orange juice and continue to simmer the gastrique until syrupy, 8 to 10 minutes. You should have around 1/2 cup.
  • When the stock mixture is ready, strain it and add 1/2 cup to the gastrique, whisking to combine. Simmer until reduced by half, 10 to 15 minutes, then keep the sauce warm.
  • For the duck: While the sauce is reducing, score the skin on the duck breasts in a crosshatch pattern using a very sharp knife and being careful not to cut into the meat. Season the breasts on both sides with salt and pepper and place skin-side down in a cold large sauté pan coated with a drizzle of olive oil.
  • Place the pan over medium-low heat and slowly render most of the duck fat, 8 to 10 minutes. When the skin is deep golden brown and crisp, flip the breasts over and briefly brown on the other side. Place the star anise, ginger and thyme into the rendered fat and then baste the breasts until they have finished cooking, 3 to 5 minutes for medium. Transfer to a cutting board and keep warm. Reserve the duck fat in the pan for the potatoes.
  • For the parsley salad: Combine the parsley stems and orange supremes in a medium bowl. Toss with the orange juice, a drizzle of olive oil and a pinch of salt and set aside.
  • For the potatoes: Bring a medium pot of water to a boil and salt it generously. Meanwhile, tourne the potatoes. Trim each end so it's flat. The length of each potato should be roughly 2 inches. Using a paring knife or bird's beak knife, make 7 slices the length of the potato until you end up with a football shape. Put each potato in cold water after you tourne it to prevent oxidation.
  • Add the potatoes to the boiling water and boil until crisp-tender, 6 to 10 minutes. Drain the potatoes and pat dry.
  • Place a sauté pan over medium heat, add the reserved duck fat and heat until shimmering. Strain through a fine-mesh strainer into a heatproof bowl, then add 1 tablespoon of the fat back to the pan. Add the potatoes and cook, turning often, until light golden brown on all sides. Turn the heat down to low. Season with salt and pepper, then add the thyme and continue to cook, turning the potatoes occasionally, until tender.
  • Add the breasts to the pan, then pour off any excess fat. Remove the pan from the heat, add the Grand Marnier and flambe. When the flame goes out, return the pan to the heat, add the reserved sauce and heat through. Stir in the parsley and butter, season with pepper, then remove from the heat. Thinly slice the breasts, flesh-side up, against the grain. Place the potatoes on a platter, followed by the sliced duck, fat-side up. Drizzle with the sauce and top with the parsley salad.

DUCK IN ORANGE SAUCE



Duck in Orange Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

3/4 cup orange juice, plus 2 tablespoons
3/4 cup chicken broth
1 cup orange marmalade
1 tablespoon cornstarch
4 duck breasts
1 tablespoon paprika

Steps:

  • Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.
  • While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.

SLOW ROASTED DUCK WITH ORANGE-SHERRY SAUCE



Slow Roasted Duck With Orange-Sherry Sauce image

The New Orleans raconteur Pableaux Johnson scored this recipe from Greg Sonnier of Gabrielle restaurant in the Mid-City neighborhood back in 2004, calling it a reflection "of the dual nature of New Orleans cookery." Inspired by the haute cuisine of K-Paul's Louisiana Kitchen, where Mr. Sonnier got his start, it also takes more than a bow toward the city's legendary street food tradition of gravy-soaked po' boys laden with French fries. At the restaurant, Mr. Sonnier served the dish over shoestring potatoes. Home cooks can substitute mock frites or hash browns. Either way, the interplay between the moist meat, luscious sauce and crisp potatoes is nonpareil. (Sam Sifton)

Provided by Pableaux Johnson

Categories     dinner, main course

Time 5h45m

Yield 2 to 3 servings

Number Of Ingredients 15

1 pound yellow onions, peeled and coarsely chopped
1/2 stick unsalted butter, melted
1 5-pound duck, rinsed and patted dry
Salt
Freshly ground pepper
2 large rosemary sprigs
2 cups fresh orange juice
1 cup dry sherry
1/2 cup soy sauce
2 medium carrots, peeled and julienned
4 ounces cremini or white button mushrooms, trimmed and sliced thin
2 tablespoons unsalted butter
1 7-ounce jar roasted red peppers, rinsed, drained and cut into strips
2 fresh chives, cut into 1-inch lengths
Hash browns (see recipe)

Steps:

  • Heat oven to 500 degrees. In a large bowl, toss onions with melted butter. Season duck inside and out with salt and pepper. Place rosemary sprigs inside duck's cavity and then tightly pack with buttered onion mixture.
  • Place duck in medium-size roasting pan, and roast for 10 minutes. Reduce oven temperature to 300 degrees and cover pan loosely with foil. Roast for about 4 1/2 hours, draining fat every hour.
  • Remove pan from oven and carefully discard as much fat as possible with a ladle. Add orange juice, sherry and soy sauce. Return pan to oven and roast uncovered for 30 minutes. Transfer duck to a platter and let cool slightly. Pour pan juices (about 4 cups) into a saucepan, discarding any pieces of skin. Skim off fat and bring to a boil over medium-high heat. Add carrots and reduce to 1 1/2 cups, strain and keep on the side. In same pan, sauté mushrooms with 2 tablespoons butter until brown. Add red peppers and briefly sauté, then add reduced sauce. Season to taste with salt and pepper. Keep warm over low heat.
  • Remove onions and rosemary from duck's cavity. Remove meat from bones. Place skin from duck breasts onto cookie sheet and bake at 400 degrees until skin starts to foam, about 5 to 10 minutes. Lower oven temperature to 200 degrees and place meat in oven to keep warm until serving.
  • Cover bottoms of individual plates with sauce and top with either pasta, shoestring fries, hash browns or unsalted potato chips. Place a generous amount of duck meat on top, then garnish with crispy skin, vegetables and chives.

DUCKLING WITH ORANGE SAUCE



Duckling with Orange Sauce image

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h5m

Yield 4

Number Of Ingredients 11

1 whole duckling (4 to 5 lb), thawed if frozen
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 1/2 teaspoons cornstarch
1 tablespoon cold water
1 medium orange, peeled, sectioned
1 tablespoon orange-flavored liqueur, if desired

Steps:

  • Heat oven to 350°F. Fasten neck skin to back of duckling with skewer. Fold wings across back of duckling so tips are touching. On rack in shallow roasting pan, place duckling, breast side up. Pierce skin all over with fork. Loosely tie legs to the tail, if desired, to better hold an even shape during cooking. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast uncovered about 2 hours 30 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. If necessary, place tent of foil loosely over breast during last hour to prevent excessive browning. Place duckling on warm platter; cover and let stand 15 to 20 minutes for easiest carving.
  • Meanwhile, in 1-quart saucepan, heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling. In small bowl, mix cornstarch and water; 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 sauce. Serve with remaining sauce.

Nutrition Facts : Calories 490, Carbohydrate 20 g, Cholesterol 155 mg, Fat 1, Fiber 1 g, Protein 49 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 15 g, TransFat 1 g

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 AND GINGER



Roast Duck with Orange and Ginger image

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

1 5- to 6-pound Pekin (Long Island) duck
3 tablespoons kosher salt
1 tablespoon 5-spice powder, preferably homemade (see note)
1 large orange, zested and cut into 6 wedges
1 tablespoon grated ginger
1 tablespoon grated garlic
2 cups orange juice
1 tablespoons honey
2 tablespoons Demerara sugar
2 tablespoons soy sauce
1 2-inch piece of ginger, thickly sliced
3 star anise

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.

More about "roasted ducklings in orange sauce recipes"

ROAST DUCKLING WITH ORANGE SAUCE RECIPE | MYRECIPES
2010-02-04 Reduce heat to medium high. Cook, stirring constantly, 5 minutes or until sugar is caramelized. Add grated rind, orange juice, and curaçao; simmer, stirring constantly, until …
From myrecipes.com
Servings 4
  • Remove giblets and neck from duckling; reserve for other uses. Rinse duckling thoroughly with cold water, and pat dry. Prick fatty areas of duckling with a fork at intervals. (Do not prick breast.) Lift wingtips up and over back,, tucking under the duckling securely. Combine 1/2 teaspoon salt and 1/4 teaspoon pepper; sprinkle over surface and in cavity of duckling. Close cavity with skewers, and truss. Fold neck skin under, and place duckling, breast side up, on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 3/4 hours or until drumsticks and thighs are easy to move. Transfer duckling to a serving platter, and keep warm.
  • Combine sugar and vinegar in a heavy skillet; bring to a boil. Reduce heat to medium high. Cook, stirring constantly, 5 minutes or until sugar is caramelized. Add grated rind, orange juice, and curaçao; simmer, stirring constantly, until sugar is dissolved. Add pan drippings; bring to a boil, and cook 1 to 2 minutes, stirring constantly. Stir in lemon juice and orange rind strips, if desired. Pour sauce over duckling. Garnish with orange slices and parsley, if desired.
See details


ORANGE GLAZE FOR WHOLE DUCK : 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
See details


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
See details


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
See details


PAN ROASTED DUCK BREAST WITH ORANGE SAUCE RECIPE - EAT SMARTER …
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
See details


ROAST DUCKLING WITH ORANGE SAUCE RECIPE – THE GROVES
2012-02-07 Place on rack in roasting pan. Roast in a 350 degrees oven 2 to 2 ½ hours (meat thermometer inserted on inside of thigh should read 170 degrees when done). Use 1 cup of orange juice to brush ducklings during roasting. Combine honey with remaining ½ cup orange juice; baste ducklings with honey glaze during last 30 minutes of roasting.
From halegroves.com
See details


ROASTED DUCK A L’ORANGE. RECIPE – ORANGE DUCK RECIPE — …
2021-12-16 This roasted duck a l’orange recipe is a twist on the classic French dish. The homemade orange sauce for this duck à l’orange recipe is specifically tailored to cut through the richness of the roasted duck meat. This roasted duck recipe uses the slow-roasting method at 325ºF (160ºC) for moist, tender duck meat with crisp, golden skin.
From eatwell101.com
See details


ROAST DUCK WITH ORANGE SAUCE RECIPE - COOKITSIMPLY.COM
2021-11-03 Weigh the duck and calculate the cooking time. Allow 30 minutes per 450 g (1 lb). Rub the salt over the duck. Place the duck on a wire rack in a roasting tin and roast in a moderately hot oven for the calculated time. Remove the duck from the oven and place on a hot serving dish to keep warm. Pour off the fat and reserve any juices from the tin.
From cookitsimply.com
See details


ROASTED DUCKLING WITH ORANGE MARMALADE SAUCE RECIPE
2 hrs. ROASTED DUCKLING: Preheat oven to 375° F. Spray roasting pan and rack with vegetable cooking spray. Rinse bird with cool water on both the inside and outside. Pat dry. Sprinkle inside of duck cavity with salt and pepper. Fill cavity with cut vegetables. Tie legs together with oven safe string and tuck wings beneath body to help prevent ...
From recipetips.com
See details


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
See details


ROAST DUCKLING WITH ORANGE SAUCE IN 2 INGREDIENTS
2 ingredients Roast Duckling with Orange Sauce. Duckling and orange, that's all you need. No fat nor complicated cooking techniques here. Season can, stuff with orange slices pour over orange juice and roast in the oven, that's all you need to do for this delicious dish. Course: Main dish. Cuisine: French. Prep Time: 15 minutes. Cook Time: 1 hour 30 minutes. Portions: 4. …
From myparisiankitchen.com
See details


ROASTED DUCK RECIPE WITH ORANGE SAUCE - WENT HERE 8 THIS
2019-12-16 Preheat the oven to 425 degrees. Place the duck on on a roasting rack, breast side up, in the roasting pan. Using a roasting rack helps to keep the skin crispy on all sides. Cover the pan loosely with aluminum foil and place the roasting pan on …
From wenthere8this.com
See details


PEPPERED DUCK BREAST WITH RED WINE SAUCE - THERESCIPES.INFO
https://cooking.nytimes.com › recipes › 12245-peppered-duck-breast-with-red-wine-sauce. All information about healthy recipes and cooking tips All …
From therecipes.info
See details


ORANGE SAUCE RECIPE – ›› LUV-A-DUCK – AUSTRALIA’S FAVOURITE DUCK
Juice one orange and segment the other. In a heavy based saucepan add the orange juice, sugar, white wine, Grand Marnier and duck stock, bring to the boil, reduce the heat and allow to reduce by half. Add the orange zest and segments. Serve on the side or underneath roasted duck. Garnish with fresh sprigs of chervil.
From luvaduck.com.au
See details


DUCK BREAST WITH ORANGE SAUCE - FREE EASY AND TASTY RECIPES
2021-10-18 Instructions. Pre-heat the oven to 200C. Score the fat side of the duck breasts with a sharp knife in a criss-cross pattern, with say a 1cm gap between the scores. Season the breast with salt and pepper. Put the breasts fat side down into a heated ovenproof skillet and cook on the hob until the fat side is crispy.
From recipesformen.com
See details


ROASTED DUCK WITH ORANGE SAUCE | CANADIAN LIVING
2009-12-15 Roast in 350°F (180°C) oven, basting with remaining glaze and pan juices every 15 minutes, until thermometer inserted in thickest part of thigh reads 185°F (85°C), 1-1/2 hours. Dis­card oranges and bay leaves; reserving cavity juices, transfer ducks to plate and keep warm. Skim off and discard fat. Pour remaining pan juices into bowl.
From canadianliving.com
See details


ROAST DUCK WITH ORANGE SAUCE - RECIPE | COOKS.COM
2021-01-29 1 orange, sliced into quarters. salt, pepper and poultry seasoning. Preheat oven to 425°F. Wash duck in cold water and remove excess fat. Season the inside cavity and the outside of duck with salt, pepper and poultry seasoning. Place orange quarters inside duck and place in a shallow roasting pan. Cook in hot oven for 30 minutes, then remove ...
From cooks.com
See details


DUCK A L'ORANGE. ROASTED DUCK WITH ORANGE SAUCE ... - WHATS4CHOW
2014-07-30 Open up the duck and press down on the pelvis firmly to flatten it. Pat the duck dry, then rub the skin thoroughly with the orange halves. Place the duck on a rack in a roasting pan and using a carving fork, prick skin all over to allow the fat to render out. Roast the duck in a preheated oven at 150c or 300f and roast for 45 minutes.
From whats4chow.com
See details


GLAZED ROAST DUCK WITH ORANGE-BRANDY SAUCE - SOBEYS INC.
Preheat the oven to 220°C (425°F). Prick every inch or so (2.5 cm) of the duck skin with a fork or tip of a sharp knife (this helps fat to render and results in crisper skin). Tie the legs together; fold and tuck the wings under the body. Season with salt and pepper. Place breast-side up on a rack in a roasting pan.
From sobeys.com
See details


ORANGE SAUCE FOR ROASTED DUCK - THERESCIPES.INFO
Pre-heat the oven to 200C. Score the fat side of the duck breasts with a sharp knife in a criss-cross pattern, with say a 1cm gap between the scores. Season the breast with salt and pepper. Put the breasts fat side down into a heated ovenproof skillet …
From therecipes.info
See details


ORANGE SAUCE FOR DUCK - EASY FRENCH SAUCE | GREEDY GOURMET
2021-02-12 Let it bubble for 30 seconds. Add orange juice and stock, and simmer together for 5 minutes. Sieve the mixture into a bowl, essentially removing the onions, and return the smooth sauce to the frying pan. Bring the sauce back to a simmer, then stir in the marmalade. Simmer until desired thickness is achieved.
From greedygourmet.com
See details


DUCK A L’ORANGE RECIPE - BBC FOOD
Method. Preheat the oven to 210C/400F/Gas 6½. Use a vegetable peeler to peel the skin off the half orange in wide strips. Place a stack of three strips on top of each other and trim the sides.
From bbc.co.uk
See details


ROAST DUCK ORANGE SAUCE – BD NEWS REPORTER
2022-03-18 Roast Duck with Orange Sauce Recipe – … Oct 17, 2013 · Place duckling on heated platter. 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.
From bdnewsreporter.com
See details


ROASTED DUCK IN ORANGE SAUCE RECIPE - FITNEASS
2014-02-22 Place duck in roasting pan, pour boiling water and bake in the oven at a temperature of 190 ℃. During baking, coat the duck with the rest of the mixture with honey and occasionally pour hot water. After an hour, place the duck despite remaining orange, cut into circles. Bake for about an hour, until soft. In a small pot for boiling the ginger ...
From fitneass.com
See details


CHEF SHASHANK’S ROASTED DUCK WITH ORANGE SAUCE
2021-11-28 For the orange sauce. Juice of 1 orange plus its zest; 1 tbsp butter; 1/3 cup brown sugar; 1/3 cup orange marmalade; How-To: Preheat oven to 350 degrees. Trim excess fat from the whole duck. Mix the garlic, red onion, and one cup of olive oil, add salt and pepper to taste. Slather the whole duck with the mixture, then place the duck breast side ...
From sidewalkchef.com
See details


ROASTED DUCKLINGS IN ORANGE SAUCE | RECIPE | ORANGE SAUCE, ROAST, …
Mar 13, 2020 - Coating blanched ducklings in orange liqueur makes them develop a crisp, deep mahogany skin as they roast on a bed of orange slices and other aromatics.
From pinterest.com
See details


CRISPY ROASTED DUCK LEGS WITH HOISIN-ORANGE GLAZE - RONNIE FEIN
2019-02-07 Roast for 15 minutes. While the duck is roasting, combine the orange juice, hoisin sauce, honey, orange peel. ginger and garlic in a small saucepan and cook over medium heat briefly, stirring just until the honey has become blended in the liquid.. Set aside. When the 15 minutes are done, turn the legs round side up.
From ronniefein.com
See details


RECIPE: ROAST CRISP DUCK | THE SWAP
2005-12-14 ROAST CRISP DUCK: Served with a delicious orange sauce. NOTE: Do not prick duck! It remains more crisp without pricking. There is much waste in duck. For adult portions and healthy appetites, even a 6-pound duck will serve no more than 3 good-sized portions. Many compliments on this recipe. 4-5 lbs duck 1 teaspoon salt 1/4 cup lemon juice
From recipeswap.org
See details


SLOW-ROASTED DUCK WITH ORANGE-SHERRY SAUCE RECIPE
Step 4. Peel the peppers and discard the stems, seeds and ribs. Cut into 1/8-inch strips and add them to the carrots. Step 5. Discard the fat from the roasting pan. Add the orange juice, sherry ...
From foodandwine.com
See details


ROASTED DUCK BREAST WITH ORANGE SAUCE – TRAVEL GOURMET
2019-01-05 Transfer to a saucepan. Add the sherry vinegar and marmalade and bring to the boil, Simmer over a low-medium heat for 15 minutes to reduce a bit. While the sauce is simmering, prepare the oranges. Use a sharp potato peeler to cut strips of zest from 1 orange. Then slice into julienne strips.
From travel-gourmet.com
See details


DUCK A L'ORANGE RECIPE - JULIA CHILD'S DUCK A L'ORANGE RECIPE
2017-02-20 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.
From honest-food.net
See details


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
See details


ROASTED DUCKLINGS IN ORANGE SAUCE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Roasted Ducklings In Orange Sauce are provided here for you to discover and enjoy. Healthy Menu. Healthy Breakfast Foods Heart Healthy Breakfast Casserole Recipes ...
From recipeshappy.com
See details


ROASTED DUCKLINGS IN ORANGE SAUCE | RECIPE | ORANGE SAUCE, …
Mar 23, 2019 - Coating blanched ducklings in orange liqueur makes them develop a crisp, deep mahogany skin as they roast on a bed of orange slices and other aromatics.
From pinterest.com
See details


ROASTED DUCK A L’ORANGE - EASY MEALS WITH VIDEO RECIPES BY CHEF …
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
See details


ROASTED DUCK IN ORANGE JUICE AND ORANGE LIQUEUR SAUCE.
2012-09-17 5. Roast in a pre-heated oven at 220º C for half an hour on a roasting rack in your pan and remove from oven. 6. Drain all fats from the pan and add about 2 cups of water to the pan, prick all over once more and lower the heat of the oven to 180º C. Pour a 1/4 of a cup of orange liqueur over the duck before replacing in the oven.
From notsoskinnycook.com
See details


ROAST DUCK WITH ORANGE SAUCE - DUCK RECIPE - GOOD HOUSEKEEPING
1997-10-17 In a heavy-based, preheated frying pan, brown the skin of the duck until golden. Transfer to a roasting tin; cook at 200°C (180°C fan) mark 6 …
From goodhousekeeping.com
See details


ROAST DUCK WITH ORANGE SAUCE AND BAKED VEGETABLES RECIPE
Preheat the oven to 180°C (approximately 350°F). Rinse oranges in hot water, pat dry, finely grate peel and squeeze the juice from oranges. Rinse duck breasts, pat dry and fry in a hot, dry skillet until skin is crispy. Remove ducklings from oven …
From foodnewsnews.com
See details


ROASTED DUCK LEGS WITH ORANGE SAUCE AND WILD RICE
2019-01-11 While the duck legs are roasting, make sauce: In a small saucepan, bring wine vinegar, orange juice, orange zest, and garlic to a boil over medium-high heat, then adjust heat to low and simmer. Allow the sauce to reduce to 1-1/4 cups, about 20-30 minutes. Stir in honey, 1/4 teaspoon salt, and a pinch of red pepper flakes.
From savorthebest.com
See details


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 »

Top Asked Questions

What is the best way to cook an orange duck?
1 orange, sliced into quarters. Salt, pepper & poultry seasoning. Preheat oven to 425 degrees. Wash duck in cold water and remove excess fat. Season the inside cavity and the outside of duck with salt, pepper and poultry seasoning. Place orange quarters inside duck and place in a shallow roasting pan.
How to cook ducklings in oven?
Hide Images 1. Heat oven to 350ºF. 2. Fasten neck skin of duckling to back with skewers. 3. Roast uncovered about 2 hours 30 minutes or until thermometer reads 180ºF and juice is no longer pink when center of thigh is cut. 4. Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan.
How do you make duck casserole with orange glaze?
Combine all the orange glaze ingredients in a medium saucepan and bring to a boil, stirring periodically. Turn the heat down to medium and simmer 20-30 minutes, or until the sauce has been reduced by half. - It's important to let the duck sit in the fridge overnight so the moisture can evaporate from the skin - this is how we get the crispy skin.
What is the best way to cook duck in sauce?
While the duck rests, prepare the sauce. Combine the orange juice, rosemary and mustard in a small saucepan and bring to a rapid simmer over medium-high heat. Cook, uncovered, until reduced to about 1/2 cup, 6 to 8 minutes. Remove from the heat, add the vinegar, butter and orange zest and stir until the butter has melted.

Related Search