ROAST DUCK WITH ORANGE SAUCE
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
Number Of Ingredients 11
- 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
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
Yield 8 servings
Number Of Ingredients 24
- 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
- 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
- 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
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
Yield 2 to 3 servings
Number Of Ingredients 15
- 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
- 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
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
Yield 4 servings (4 cups stuffing).
Number Of Ingredients 21
- 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
Yield 4 servings
Number Of Ingredients 12
- 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
- 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.
ORANGE GLAZE FOR WHOLE DUCK : OPTIMAL RESOLUTION LIST
RECIPE FOR ROAST DUCK L'ORANGE : OPTIMAL RESOLUTION LIST
DUCK A L'ORANGE - TRADITIONAL FRENCH RECIPE | 196 FLAVORS
PAN ROASTED DUCK BREAST WITH ORANGE SAUCE RECIPE - EAT SMARTER …
ROAST DUCKLING WITH ORANGE SAUCE RECIPE – THE GROVES
ROASTED DUCK A L’ORANGE. RECIPE – ORANGE DUCK RECIPE — …
ROAST DUCK WITH ORANGE SAUCE RECIPE - COOKITSIMPLY.COM
ROASTED DUCKLING WITH ORANGE MARMALADE SAUCE RECIPE
WHOLE ROASTED DUCK WITH ORANGE SAUCE RECIPE
ROAST DUCKLING WITH ORANGE SAUCE IN 2 INGREDIENTS
ROASTED DUCK RECIPE WITH ORANGE SAUCE - WENT HERE 8 THIS
PEPPERED DUCK BREAST WITH RED WINE SAUCE - THERESCIPES.INFO
ORANGE SAUCE RECIPE – ›› LUV-A-DUCK – AUSTRALIA’S FAVOURITE DUCK
DUCK BREAST WITH ORANGE SAUCE - FREE EASY AND TASTY RECIPES
ROASTED DUCK WITH ORANGE SAUCE | CANADIAN LIVING
ROAST DUCK WITH ORANGE SAUCE - RECIPE | COOKS.COM
DUCK A L'ORANGE. ROASTED DUCK WITH ORANGE SAUCE ... - WHATS4CHOW
GLAZED ROAST DUCK WITH ORANGE-BRANDY SAUCE - SOBEYS INC.
ORANGE SAUCE FOR ROASTED DUCK - THERESCIPES.INFO
ORANGE SAUCE FOR DUCK - EASY FRENCH SAUCE | GREEDY GOURMET
DUCK A L’ORANGE RECIPE - BBC FOOD
ROAST DUCK ORANGE SAUCE – BD NEWS REPORTER
ROASTED DUCK IN ORANGE SAUCE RECIPE - FITNEASS
CHEF SHASHANK’S ROASTED DUCK WITH ORANGE SAUCE
ROASTED DUCKLINGS IN ORANGE SAUCE | RECIPE | ORANGE SAUCE, ROAST, …
CRISPY ROASTED DUCK LEGS WITH HOISIN-ORANGE GLAZE - RONNIE FEIN
RECIPE: ROAST CRISP DUCK | THE SWAP
SLOW-ROASTED DUCK WITH ORANGE-SHERRY SAUCE RECIPE
ROASTED DUCK BREAST WITH ORANGE SAUCE – TRAVEL GOURMET
DUCK A L'ORANGE RECIPE - JULIA CHILD'S DUCK A L'ORANGE RECIPE
ROASTED DUCK WITH ORANGE SAUCE - THERESCIPES.INFO
ROASTED DUCKLINGS IN ORANGE SAUCE - CREATE THE MOST AMAZING …
ROASTED DUCKLINGS IN ORANGE SAUCE | RECIPE | ORANGE SAUCE, …
ROASTED DUCK A L’ORANGE - EASY MEALS WITH VIDEO RECIPES BY CHEF …
ROASTED DUCK IN ORANGE JUICE AND ORANGE LIQUEUR SAUCE.
ROAST DUCK WITH ORANGE SAUCE - DUCK RECIPE - GOOD HOUSEKEEPING
ROAST DUCK WITH ORANGE SAUCE AND BAKED VEGETABLES RECIPE
ROASTED DUCK LEGS WITH ORANGE SAUCE AND WILD RICE
You'll also love
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.