Apricot Orange Glazed Duck Food

DUCK BREASTS WITH APRICOT CHUTNEY

Steps:

• For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat until sugar is dissolved, about 3 minutes. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook until apricots are tender, about 10 minutes. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours., Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings. , Place duck on a greased rack in a shallow roasting pan. Bake at 350° until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 30-35 minutes. , For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange zest until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.,

ROAST DUCK WITH ORANGE GLAZE

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.

APRICOT GLAZED DUCK

Steps:

• Preheat the oven to 350 degrees F.
• Melt 1/4 cup of butter in a heavy skillet over medium-high heat. Brown the duck breasts skin side down for about 2 minutes without shaking the pan. Turn over and cook on the other side for another 2 minutes. Remove to a baking sheet and bake in the preheated oven for 10 minutes. Transfer the duck breasts to a cutting board and set aside to rest.
• Using the same pan you cooked the duck in, saute the onions, over medium heat, until golden brown. Add in the chopped apricots, apple cider vinegar, chicken stock and white wine. Cook until reduced by half, about 10 minutes.
• In a small bowl, mix the cornstarch with a little cold water to create a slurry. Slowly add it to the apricot mixture, stirring constantly until the desired consistency is reached.
• Allow to cook until the paste taste disappears, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the tarragon and the remaining 3 tablespoons of butter.
• Slice the duck breast on a bias. Lay a little sauce on the base of each white serving plate and top with the duck. Spoon a little more sauce over the duck and serve.

ORANGE GLAZED DUCK

Steps:

• Preheat oven to 475 degrees F.
• Pat duck breasts dry. Lightly prick duck skin surface several times with a fork to help fat cook out. In a small bowl, combine salt with the other seasonings and season the duck. Insert a pop-up thermometer at an angle, in the thickest part of the breast. Place duck in preheated oven and turn down heat to 375 degrees F. Roast for about 25 minutes, until internal temperature reaches 165 degrees F.
• Meanwhile, in a medium bowl, stir together glaze ingredients. About 10 to 15 minutes before duck is done, pour glaze over duck and finish cooking.
• Let duck rest, tented with foil for 5 to 10 minutes before carving.

SPICED GLAZED DUCK

Steps:

• Prep and roast duck: Preheat oven to 375 degrees F. Turn the duck breast side up and use a sharp knife to clip the wing tips; set them aside, along with the neck, for later. Season the inside with salt and pepper and add one star anise. Turn the duck over. Place kitchen twine under the tail of the bird, then tie the drumsticks together. Swing the twine around the edge of the drumsticks and flip over. Take the skin and lay it flat over the backbone, and tie it snugly like you would tie your shoes. Trim the loose ends and lay the duck on a roasting rack, breast-side up. (Optional: Store in refrigerator overnight to dry, which will ensure crisper skin when roasting.) Drizzle 1 teaspoon of oil over the bird and rub it into the skin evenly. Generously season with salt and pepper, then roast in the oven for 40 minutes. After 40 minutes, pour out the rendered duck fat (reserving it for later use) and return duck to the oven for another 20 minutes.
• Glaze: Pat neck and wing-tips dry; cut into 2-inch pieces. Add 1 teaspoon oil to a medium sauté pan and heat until smoking. Season duck pieces with salt and pepper and place in the hot pan. After a few minutes, when the sound of the sizzle gets louder, turn heat down to medium and flip duck pieces. Continue to cook over medium heat while preparing the vegetables.
• Dice onion and garlic; remove stems, seeds, and inner membranes from peppers and dice. Add to the pan, season with salt and pepper, and cook 5 minutes. Add three pods of star anise, coriander, sherry vinegar, honey, rosemary, and thyme. Slice pasilla pepper and add to the pan. Continue cooking until vinegar has almost evaporated. Add orange juice, bring to a simmer, and reduce until liquid is almost dry, 5-10 minutes. Add 2 more cups of orange juice and continue to reduce, about 10 more minutes. When the glaze has reduced to 1-1½ cups, pass through a strainer and use the back of a spoon to push out all of the liquid from the solids; remove and discard the duck pieces. Set the glaze aside.Blend the remaining solids as a condiment to serve with with the duck.
• Roast and baste duck: After an hour of cooking, remove the duck from the oven, drain the fat (reserving for later use if you wish), and place in a roasting pan. Cut away the kitchen twine and discard. Spoon half of the glaze evenly over the bird and return to oven, 5-10 minutes. Baste with remaining glaze and roast until the internal temperature reaches 145 degrees F, 5 more minutes. Baste with hot pan juices.
• Carve the duck: Using a sharp chef's knife, begin by cutting off the legs, then remove both breasts whole. Slice the breast meat against the grain on a cutting board, then arrange the duck on a serving platter. Finish with a drizzle of the glaze and serve with remaining glaze and blended glaze solids.

APRICOT GLAZED DUCK

Steps:

• Pierce the skin of the ducks and rub with salt, pepper, garlic powder, and poultry seasoning. Let marinate for a few hours or overnight.
• Preheat the oven to 325 degrees.
• Stuff each duck with pieces of apple, orange, onion and celery. Rub the ducks with soy sauce and oil and place in roasting pan. Baste with red wine. Cover with aluminum foil and place in oven. Every 15 minutes baste the ducks with more wine and juices from the pan. Let bake for about 2 hours and 15 minutes to 2 1/2 hours.
• Combine apricot preserves with honey and thin it out with a little water. Uncover the ducks and baste with the glaze. Turn the oven to broil and cook ducks for about 10-15 more minutes. Just keep an eye on them so they do not burn.
• Serve with garlic bread to soak up the juices.

SOUR ORANGE GLAZED DUCK WITH HERB CREPES

Steps:

• Preheat oven to 300 degrees F.
• A day before roasting, remove the giblets and neck from the cavity of the bird and discard. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.
• Pierce the duck skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with strips or orange, lemon and lime zest and the onion. Set the duck on the rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again. Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens). Raise the oven temperature to 450 degrees F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more. During the last 20 minutes of roasting, brush the duck with 1 cup of the orange glaze.
• Let the duck rest for 20 minutes before carving. Brush the ducks skin with glaze 4 to 5 times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.
• Brush the surface of the crepe with some sour orange glaze. Place a few slices of duck in the center of the crepe and top with a few sprigs of watercress. Fold over and roll up and serve.
• Place the juice, garlic, fennel and peppercorns in a medium saucepan and cook over medium-high heat until reduced to 2 cups. Strain the sauce into a bowl and let cool to room temperature. Once cooled, remove 3/4 cup and place in bowl to serve with the crepes.
• In blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. Heat a small non-stick pan over high heat. Add butter to coat. Pour 1-ounce of batter into the center of the pan and swirl the spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all the batter is gone.

ORANGE-ANISE GLAZED DUCK

Steps:

• For the duck: Preheat the oven to 250 degrees F. Place the duck legs in a 9-by-13-inch baking pan, cover the legs with duck fat and add the star anise. Cover the baking pan with foil. Cook until the meat is able to pull away from the bone but also stays intact, 4 hours.
• To serve, place the duck skin-side down on a griddle or sautee pan over medium heat for until the skin is crispy and golden, 4 to 5 minutes.
• For the glaze: While the duck is in the oven, prepare the sauce. In a medium saucepan, mix the orange juice, sugar, vinegar, soy sauce, ginger and star anise. Bring to a simmer for 5 minutes. Allow to cool, and then strain.
• To serve, reduce the glaze by half over medium-high heat, it should get thick and sticky.
• Pour the reduced sauce onto the crispy duck legs. Serve immediately.

MANDARIN ORANGE GLAZED DUCK WITH VERMICELLI AND SPRING VEGETABLES

Steps:

• Preheat the oven to 425 degrees F. In a large saucepan, combine the orange juice, Grand Marnier, ginger, orange zest, stock, sugar and star anise. Bring to a boil, reduce to a simmer and simmer until reduced by half. Season with salt and pepper. Remove from the heat, remove the star anise and cool. Separate the glaze into 2 containers. Score the skin of the duck breasts in a diamond pattern with a sharp knife. Season the duck with salt and pepper. Place the duck breasts, skin side up, in a large baking dish. Place the duck in the oven and roast for 10 minutes. Remove the duck from the oven. Lower the temperature of the oven to 375 degrees. Using 1 of the containers of the glaze, brush the dusk breasts generously with the glaze. Return the duck to the oven and bake for another 5 to 10 minutes to cook the duck to a medium rare. Remove the duck from the oven and place the breasts on a large platter. Heat up the second container of mandarin glaze in a small saucepan. Add 2 tablespoons of the pan drippings and cook for 5 minutes. Remove from the heat and brush onto the duck breasts. Serve with vermicelli and spring vegetables.

ROAST DUCK WITH APRICOT GLAZE

Steps:

• Boil duck for 30-45 minutes in enough water so that it is completely submerged.
• Remove and blot dry inside and out with paper towels. Place in fridge for a couple of days to allow the skin to become very dry.
• Refrigerate the lovely greasy duck broth. Once the fat has all risen to the top, skim it off and save to use in other recipes--like potatoes roasted with duck fat----YUM.
• Reduce your duck broth, concentrating it down to 2--3 cups. Combine with veal stock and reduce down to another 2--3 cups. This will take several hours. If you wish to thicken it, make a little roux with some duck fat and some flour, slowly whisking some of the reduction, whisking continuously, allowing to boil gently. Then add the remainder of the reduction. Adjust your seasonings with salt and pepper.
• Remove duck from fridge for an hour or so before roasting.
• Preheat over to 400 degrees F.
• Salt generously and dust with the quatre epices--see note below.
• Roast breast side up for 90 minutes, spreading apricot jam on it for the last half hour.
• Remove from oven and let stand for 10 minutes if you can wait that long.
• Carve up and serve with the reduction/sauce.
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• Quater epices (meaning four spices) is a French spice blend, but it is also found in Middle Eastern kitchens. It is often used in terrines, fresh sausages, and pates. Add a heaping teaspoon to a pot of hearty stew for a surprising new depth. Here's an example of this versatile blend:.
• Combine 2 tablespoons white peppercorns, 1/4 teaspoon freshly grated nutmeg,1/2 teaspoon (about 12) whole cloves, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground ginger.
• Grind up peppercorns and cloves, and combine with the rest. Store in cool, dark, dry place.

ORANGE-GLAZED DUCK WITH DUCK-FAT FONDANT POTATOES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Heat the oil in an ovenproof frying pan over a medium heat. Season the duck and lay it skin-side down on one side of the pan, then add the potatoes on the other side of the pan. Cook for 10 mins, but lower the heat if the duck skin is browning too quickly - it should be golden along with one side of the potatoes. Remove the duck to a plate, then turn the potatoes. Add the cabbage wedges to the pan, then put in the oven for 10 mins or until the cabbage is slightly wilting.
• Carefully remove the pan from the oven. Turn the cabbage, then return the duck to the pan, skin-side up. Put back in the oven for 8 mins for pink meat, or 10 mins if you prefer the duck well done.
• Remove the cabbage and potatoes from the pan and keep warm in a low oven. Put the pan with the duck back on the hob over a high heat. Drizzle with the honey and pour over the citrus juice. Bubble the liquid down to a sticky glaze for about 2-3 mins so it coats the duck, then spoon the glaze over. Remove the duck to a plate. Pour the stock into the pan, bring back to the boil and leave to bubble for 3-4 mins to create a syrupy sauce, adding any juices from the plate. Carve the duck into thick slices and arrange on a warm plate with the potatoes and cabbage. Pour over the sauce.

ROAST DUCK BREAST WITH BALSAMIC AND APRICOT SAUCE

Steps:

• Make sauce:
• In a 1 1/2-quart heavy saucepan cook shallot in 1 teaspoon butter over moderately low heat, stirring, until softened. Carefully add Port and brandy and boil until reduced by half. Add demiglace and simmer 5 minutes, or until reduced to about 2/3 cup. Pour sauce through a fine sieve into a small bowl and return to pan. Stir in apricot, vinegar, and salt and pepper to taste. Simmer sauce until apricot is just heated through and stir in remaining tablespoon butter.
• Preheat oven to 450° F.
• Put duck breasts, skin sides down, on a cutting board. Using a sharp knife and following shape of breast, trim all sinews, excess skin, and fat. With a fork carefully prick skin all over without piercing meat.
• Heat an ovenproof cast-iron skillet over moderately high heat until hot and add oil, swirling skillet until coated evenly. Pat duck dry and season with salt and pepper. Put duck, skin sides down, in skillet. Reduce heat to moderate and cook duck until skin is deep golden, about 3 minutes. Turn duck over and cook 2 minutes more. Remove duck from skillet and pour off fat. Return duck, skin sides down, to skillet and roast in middle of oven 5 minutes for medium-rare. Keep duck warm and reheat sauce over low heat.
• Slice duck on the diagonal and serve with sauce.