Orange Gingered Duck Pieces Food

ORANGE GINGER SAUCE FOR DUCK

Steps:

• Place all ingredients - except grapes, water and cornstarch into a small saucepan.
• In a very small container, stir together the cornstrch and water to form a smooth paste.
• Simmer, stir in paste incrementally as needed to thicken.
• Add grapes and serve sauce under crispy duck quarters.

ORANGE / GINGERED DUCK PIECES

Steps:

• Remove skin and all visible fat from duck legs and thighs; cut thighs off legs to make 8 pieces.
• Place sage, orange zest, balsamic vinegar, grated ginger, allspice, coarse salt and pepper in mortar and grind with pestle to form a paste, add a little olive oil only if necessary.
• Rub paste all over duck pieces; place in a zip lock bag, push air out and seal, refrigerate for 3 or 4 hours.
• Heat oil in a large nonstick frypan, brown duck pieces on all sides, about 8 minutes.
• Reserve any moisture and spices left in zip lock bag.
• Remove duck to platter and keep warm.
• Add to frypan, bay leaves, mushrooms, carrots, celery, sweet onion and sweet potatoes; saute until the veggies start to caramelize, 15 to 20 minutes on medium heat.
• Add red wine to veggies and deglaze pan, add reserved orange juice; stir; slowly add buttermilk while stiring.
• Add reserved juices and spices left in zip lock bag to pan and return duck pieces to pan with any accumulated juices.
• Spoon veggies and juices over duck pieces, bring to boil, reduce heat and simmer covered for 45 minutes, remove cover, increase heat to medium high and reduce liquid until it starts to thicken slightly; about 15 minutes.
• Adjust seasoning, add salt and pepper to taste.
• (If you wish you may add a slurry of 1 teaspoon cornstarch and 2 tablespoons cold water; add to pan and bring to boil to thicken).
• Remove duck pieces to platter; surround with veggies and drizzle with gravy.
• Roll sage leaves and cut into strips, sprinkle over platter to garnish.
• Very good served over Buttermilk biscuits.

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.

HONEY ORANGE DUCK

Steps:

• Boil water in a large kettle.
• Place duck, anise and parsley in boiling water; cook 10 minutes.
• Remove duck from water; let cool on rack for 2 hours.
• Preheat oven to 350*.
• Bake duck on rack in a roasting pan for 1 1/2 hours.
• Mix orange juice, soy sauce, honey, sherry, salt and ginger juice.
• Pour half of mixture into cavity and brush remaining mixture on duck.
• Bake 30-40 minutes more; basting every 10 minutes during the last 1/2 hour of baking.
• Transfer duck to a platter.
• Garnish with orange slices.
• Serve hot.

DUCK IN SPICY ORANGE SAUCE

Steps:

• Mix marinade ingredients with half of the oil.
• Coat both sides of duck pieces and marinade the longer the better preferably overnight.
• Put some oil in a heavy oven proof pan and place marinated duck pieces in it and cook till golden.
• Sprinkle the sugar over the duck cook for 10 mins more then turn again and sprinkle with rest of the sugar; Cook further 10 minutes.
• Take out and drain.
• In the fat fry off the garlic ginger and lemon grass and chilies.
• When this is cooked stir in the lime juice, julienne orange peel, orange juice and the nuoc cham sauce.
• Put back the duck then place in a heavy oven dish and cook until duck is ready 1 - 2 hours in a moderate oven.