Mandarin Orange Glazed Duck With Vermicelli And Spring Vegetables Food

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.

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.

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 WITH ORANGE AND GINGER

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.

MAPLE-GLAZED DUCK WITH ORANGE & WATERCRESS

Steps:

• Heat oven to 160C/140C fan/gas 3. Place the duck legs on a wire rack, skin-side up, with a tray underneath to catch the fat. Put in the oven and roast for 1 hr. Meanwhile, to make the glaze, pour the soy sauce, maple syrup, honey and juice into a saucepan and bring up to the boil. Add the cinnamon stick and ginger and simmer until the glaze is sticky, then leave to cool.
• After 1 hr, turn the oven up to 180C/160C fan/gas 4. Brush the glaze generously over the duck and continue to cook for 30 mins, brushing with glaze every 5 mins or so, until the duck is a deep mahogany with a caramelised crust. Remove from the oven and leave to rest.
• While the duck is roasting, make the dressing by whisking together all the ingredients, except the oil, in a pan. Simmer until reduced by half, then whisk in the oil. If you like, you can char the orange segments. Lay them on a metal baking tray and caramelise them with a blowtorch (you only need to colour one side). Don't blowtorch on parchment or a non-heat resistant plate.
• To serve, tip the watercress and orange segments into a large bowl and toss in half the dressing. Divide the salad between the plates, place a crispy duck leg on top and drizzle with a little extra dressing.

MANDARIN DUCK (((AUTHENTIC)))

Steps:

• In a large skillet heat the peanut oil to medium-hot.
• In the meantime, dry the duck with several layers of paper towels.
• Brush the duck liberally with the soy sauce, being certain to paint it all over and thoroughly.
• When it is fully brushed, place the duck into the hot peanut oiled skillet and fry it on both sides until it turns a dark golden brown.
• While the duck is frying, bring to a boil a pot of water deep enough to completely submerge the duck.
• Into the pot, add a bouquet garni made of 1 teaspoon fennel seeds, 4 whole star anise, 6 whole cloves, salt and white pepper, dried peel from 1/2 of a tangerine, about 2 oz. sliced ginger root, 4 green onions (tied in knots), and water.
• After the stock has simmered for about 20 minutes to release the essences from the bouquet, take the fried duck and place it into the stockpot.
• At this point, lower the heat and poach the duck for exactly 1 hour.
• This causes the thick fat layer in the duck to dissolve and be extracted from under the skin.
• When the allotted cooking time is done, remove the duck from the stockpot, drain it well, and allow it to cool.
• Cut the duck in half and remove the rib bones, back bones, neck bones, and thigh bones (but leave the drumstick and wing bones on for presentation).
• IMMEDIATELY sprinkle the duck halves with salt and white pepper.
• Then sprinkle the duck halves evenly with cornstarch.
• Then sprinkle over the cornstarch with cold water.
• Then top everything off by the sprinkling of all-purpose flour.
• Then place both duck halves on a metal steamer rack and set the rack down inside the stockpot that you poached the duck in originally.
• With the burner set to medium, cover and steam the duck halves for 20 minutes.
• As soon as they come out of the steamer pot, transfer the duck halves to a preheated 375 degree oven.
• In about 15 to 20 minutes the oven heat will cause the water from the steaming process to evaporate from the duck meat, consequently crisping up the skin in the process.
• This is probably the most critical part of the entire recipe, because a miscalculation here could completely dry out the duck and make it stringy instead of crispy and juicy.
• So, it is important to watch the halves carefully while they are in the oven.
• You'll now make the Mandarin Sauce from these ingredients listed in the ingredients section: 1 small onion diced, 2 ribs celery (coarsely chopped), 2 cups of the poaching stock, 2 tablespoons soy sauce, 3/4 head of crushed garlic, 4 tablespoons all-purpose flour, and 2 tablespoons cornstarch.
• While the halves are crisping, take about 1/2 cup of the oil from the skillet you originally browned the duck in and pour it into a wok.
• Then over high heat, fry down until the veggies are richly browned.
• When all the veggies have caramelized (which intensely flavors the oil and which should take about 5 minutes or so), spoon into the wok about 3 or 4 tablespoons of all-purpose flour and cook it into the oil to make a roux.
• Then, carefully ladle into the roux about 1 or 2 cups of the poaching stock to make a gravy.
• This is where the intensity of the flavors is created.
• The stock is ultra-rich in duck flavor, and the roux is ultra-rich in caramelized onions and garlic.
• Finally, when you are ready to serve the dish, remove the duck from the oven, cut it into julienned strips, and place it on a platter.
• Then finish the Mandarin Sauce by stirring into the gravy 2 tablespoons of soy sauce, and 2 tablespoons cornstarch dissolved in water to thicken it.
• Serve over a bed of white rice if desired.
• I know it is a lot of work, but very few other dishes even come close to the taste of this great dish!
• NOTES: To make and use a bouquet garni, simply tie up the herbs you select in a piece of cheesecloth and simmer them in water for at least 20 minutes.
• When you steam the duck halves, rest them on top of strips of green onions or carrot slices so that the steam can circulate under the meat. Otherwise, the duck will not cook consistantly.
• Be careful when adding the poaching stock to the hot roux. If this is done carelessly, the oil could splatter and cause severe burns! When doing this, I wrap a thick towel around my arm.