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
Time 3h30m
Yield 4 servings
Number Of Ingredients 12
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.
DUCK BREAST A L'ORANGE
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.
- Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.
- Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving.
- Add orange supremes to sauce and pour over sliced duck just before serving.
DUCK BREAST WITH ORANGE SAUCE
This duck breast with orange sauce will delight your guests. Easy and quick to make and very tasty.
Provided by Gav
Categories Mains
Time 15m
Number Of Ingredients 10
Steps:
- 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. This should take about 4-5 minutes.
- While pan frying the duck prepare the sauce ingredients by putting the stock, honey, soy sauce, red wine, ginger, orange juice and tomato puree into a measuring jug and whisking together.
- During this time a lot of fat will be released from the duck. Discard the excess fat (or retain for your next batch of roast potatoes) and then turn the breasts over and cook the other side for about 2 minutes.
- Afterwards, again relieve of any excess fat, and place the pan in the oven for a further 2-3 minutes. Remove from the oven, relieve of any fat again, and set the duck breasts aside to rest.
- Then pour the contents of the measuring jug into the same pan and bring to the boil. Simmer for a few minutes or until the sauce has thickened.
- Slice the duck breast and serve up with the orange sauce poured over the slices.
Nutrition Facts : Calories 726 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 330 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 64 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1679 milligrams sodium, Sugar 42 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
DUCK IN ORANGE SAUCE
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.
DUCK BREASTS WITH GINGER RHUBARB SAUCE
this can be made with chicken breasts too. serve this over polenta with some baby bok choy, from cooking light
Provided by chia2160
Categories Duck Breasts
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- combine the first 5 ingredients in a saucepan.
- bring to boil and cook until reduced to 1 cup, about 20 minutes.
- stir in preserves anda pinch of salt, cook 1 minute.
- strain through a sieve over a bowl, discard solids.
- sprinkle duck with remaining salt and pepper.
- heat oil in a skillet, add breasts and cook 5-10 minutes per side, to desired doneness.
- cut diagonally across the grain into thin slices, serve with sauce.
Nutrition Facts : Calories 127.5, Fat 2.3, SaturatedFat 0.3, Sodium 298.4, Carbohydrate 5.3, Fiber 0.6, Sugar 1.5, Protein 0.5
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DUCK BREAST à L’ORANGE RECIPE | BON APPéTIT
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- Score fat of each duck breast in a crosshatch pattern, spacing about ½" apart. Combine orange zest, orange juice, honey, soy sauce, and pepper in a large resealable plastic bag. Add duck, seal bag, and turn to coat. Chill at least 6 hours and up to 12 hours.
- Remove duck breasts from marinade; set marinade aside. Place duck, skin side down, in a cold large skillet, then set over low heat and cook, shifting breasts in skillet occasionally for even cooking, until fat is rendered and skin is deep golden brown, 12–15 minutes. Turn duck, cover skillet, and cook until an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, about 3 minutes. Transfer to a cutting board and tent loosely with foil. Let rest 10 minutes before slicing.
- Meanwhile, pour off fat from skillet, then add reserved marinade and bring to a simmer; cook until sauce is thick and syrupy, about 5 minutes.
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