Chinese Apricot Duck On The Grillbbq Food

APRICOT ORANGE-GLAZED DUCK

Steps:

• Rinse the ducks with cold water and pat them dry with paper towels. Place them in a large shallow dish or plastic container and refrigerate, uncovered, overnight.
• Preheat the oven to 500 degrees.
• Place the duck, breast side up, on racks in several shallow roasting pans. Prick the skin all over, especially along the side of the breast, so that the fat can run off while roasting.
• Roast for 20 minutes, then reduce the oven temperature to 350 degrees. Continue roasting for 15 to 20 minutes per pound. Begin to baste with the glaze once the ducks have been roasting for 50 minutes. Baste every 5 to 10 minutes. The ducks are done when a meat thermometer registers 170 degrees. If you prefer your meat well done, continue to roast about another 15 minutes, but be aware the meat may become a bit dry. Discard all but 1/4 cup of the residual fat in the roasting pan, reserving for Apricot-Orange Duck Sauce recipe.
• Cooks Note: Unless you have 2 ovens, roast 3 ducks at a time. Reheat the first set of ducks for about 10 minutes, or until heated through.
• Place one of the roasting pans, which have been drained of fat, on stovetop. Set heat of burners to medium, add the 1/4-cup fat and stir to loosen pieces from bottom of pan. Whisk in stock. Simmer for 15 minutes, uncovered. Add apricot-orange glaze; simmer 5 minutes.
• Meanwhile, place flour in a medium bowl and whisk in 1 1/2 cups liquid scooped up from the pan; blend well. Add flour mixture to pan, whisking until well blended. Simmer 5 to 10 minutes or until slightly thickened. Add salt and pepper, to taste.
• In a large bowl, combine all the ingredients and mix well.;

CHINESE-STYLE BARBECUED DUCK

Steps:

• Prick the skin of the duck all over with a fork, particularly around the breast. Combine the hoisin, soy sauce, mirin, honey, sesame oil, chili oil, garlic and ginger in a small saucepan over low heat. Simmer slowly for 5 minutes. Place the duck in a shallow dish, add half of the hoisin mixture and turn to coat well. Marinate several hours or overnight, turning the duck frequently.
• Preheat the oven to 425 degrees. Place the duck on a rack in a shallow roasting pan and cover with aluminum foil. Discard the marinade from the duck. Roast for 30 minutes. Remove the foil and prick the duck again.
• Continue roasting, uncovered, until the juices run slightly pink when pricked in the thickest part of the thigh, about 30 minutes longer. Let stand for 10 minutes. Stir the orange juice into the remaining hoisin mixture. Carve the duck and serve, passing the sauce for dipping.

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.

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.

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.,

DUCK BREASTS WITH APRICOT SAUCE AND GRILLED FRUIT

Steps:

• Place dried apricots and orange juice in a saucepan and heat to boiling. Remove from heat, cover and let steep about 30 minutes. When cool, place in a blender and purée, adding more orange juice to thin the sauce if necessary. Return sauce to the saucepan and set aside.
• Preheat a ridged grill pan over medium-high heat. Cut fruit in half and remove pits. Brush cut sides with olive oil and place oil side down on the pan. Grill until fruit loosens easily, about 5 minutes, and turn a quarter turn to make cross-hatching grill marks. Grill until tender, about another 4 minutes. Turn over to rounded side and grill until tender throughout, about 4 minutes. Remove to a plate and keep warm.
• Preheat oven to 375 degrees. Place duck breast on a cutting board with meat sides down. Score fat side diagonally (through the fat but not through to the meat) with parallel lines 1/4 inch apart. Turn duck breast around and score it the opposite direction so that the surface is covered with little squares. Sprinkle the fat with the orange zest, salt and pepper and rub the mixture in well. Preheat a deep skillet over medium-low heat and add duck breasts, skin side down. Cook without turning until skin is crispy and golden brown and much of the fat has rendered, about 10 minutes. Place duck breasts on a baking sheet with meat sides down and bake until medium-rare, about 10 minutes.
• Heat sauce until simmering and pour enough of it over a platter to cover. Pour remaining sauce in a sauce boat. Thinly slice the duck on the bias and arrange the breasts with slices spread out on top of the sauce. Garnish with grilled fruit. Add extra sauce to taste.