Roast Duck Breasts With Tamarind Orange Glaze Food

PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE

Steps:

• Season duck breasts with salt, heavily on the skin side and lightly on the flesh side.
• Increase heat to medium and further brown skin if needed, about 1 minute, before flipping and cooking on the flesh side. For medium-rare meat, cook until breast registers 130°F (54°C) on an instant-read thermometer, about 1 to 2 minutes. Continue cooking until duck registers 140°F (60°C) for medium or 155°F (68°F) for well-done. Remove duck from pan and set aside to rest.

MARMALADE GLAZED ROAST DUCK

Steps:

• Expose and cut out the wishbone. This makes the duck easier to carve once cooked. A butcher can do this for you.
• Heat oven to 240C/220C fan/gas 9. Lightly score the skin on the duck all over, and make a deep cut from inside the body into each leg.
• Season the duck well. Heat an ovenproof frying pan over a low heat. Place the duck on its side with the thigh touching the pan for 15 mins. Turn and cook on the other side for 15 mins more.
• Turn the duck breast-side down, then transfer the pan to the oven and cook for 5 mins. Drain the fat from the pan, turn the duck onto its back and continue to cook for 15 minutes.
• Meanwhile, cut both oranges in half, then cut 4 wedges from half an orange. Heat a small frying pan over a medium heat, then cook the orange wedges in the dry pan for 1 min on each side to lightly caramelise.
• Remove the orange wedges from the pan and set aside. Squeeze the juice from the remaining orange halves into the hot pan and reduce by half. Add the marmalade, take off the heat, add 1 tbsp water and stir together.
• After 15 mins of roasting, brush the marmalade glaze over and continue to roast for a final 10 mins. Rest for 20 mins.
• Carve by cutting the leg and thigh away, then separating the leg from the thigh. Carve slices of breast and serve with the orange wedges to squeeze over.

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.

PAN ROASTED DUCK BREAST

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
• Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
• Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
• Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
• Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
• The chutney will keep for several weeks stored in the refrigerator in an airtight container.

PAN SEARED DUCK BREAST WITH TAMARIND REDUCTION

Steps:

• Heat a Dutch oven. Add the butter; cook the carrots, onion, celery, and garlic for 10 minutes or until caramelized. Add tomatoes and cook for another 2 minutes. De-glaze with red wine. Reduce down by half and add duck stock, canela, star anise, and bay leaves. Cook for 30 minutes, or until the sauce is reduced by 2/3. At this point, add the thyme and the tamarind paste. Cook for 5 minutes then strain sauce through a fine mesh sieve.
• Heat a saute pan large enough to hold the two duck breasts. Season the duck breast with salt and pepper. Add it to the pan skin side down, and sear for 3 minutes. Place the pan in a preheated 400 degree oven for 5 minutes, or until the internal temperature of the duck is 145 degrees. Place 2 tablespoons of tamarind sauce on a plate. Slice the duck breasts on a bias and put on the plate, on top of the tamarind sauce.

PAN ROASTED DUCK BREAST WITH ORANGE SAUCE, CARROTS AND COURGETTES

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Heat an ovenproof frying pan until very hot, add the duck breasts, fat-side down and cook for 3-4 minutes, or until golden-brown. Turn over and cook for a further 1-2 minutes.
• Place into the oven for 8-10 minutes.
• Remove from the oven and set the duck aside to rest for five minutes.
• Meanwhile, heat a frying pan until hot, add the caster sugar and cook to a caramel.
• Remove from the heat then add the orange juice and vinegar, return to the heat and cook for a couple of minutes.
• Add the chicken stock, return to a simmer and cook for 3-4 minutes until just thickened.
• Add the orange zest then season with salt and freshly ground black pepper.
• Bring a pan of salted water to the boil, cover with a steamer insert then add the carrots, cover and steam for two minutes.
• Add the courgettes and steam for another three minutes until just tender.
• To serve, carve the duck into thick slices.Place the carrots and courgettes onto the plate the lay the sliced duck over the top. Finish with a spoonful of orange sauce.

EASY ORANGE GLAZE DUCK

Steps:

• Pour the orange soda, orange juice concentrate, barbecue sauce, brown sugar, and teriyaki sauce into a bowl, and stir to combine and dissolve the sugar.
• Preheat oven to 350 degrees F (175 degrees C). Remove any excess pieces of fat from inside the duckling, place the duck into a roasting pan, and prick the skin all over with a fork to allow the fat to drain off while roasting.
• Brush the duckling with the orange mixture. Place the mushrooms into the cavity of the duck, and spoon in some of the orange sauce.
• Roast the duck in the preheated oven, brushing it every 20 to 30 minutes with the orange sauce, until a meat thermometer inserted into a thick part of a thigh reads 165 degrees F (75 degrees C), about 2 1/2 hours.

ROAST DUCK BREASTS WITH TAMARIND-ORANGE GLAZE

Steps:

• Boil orange juice and sugar in heavy medium saucepan over medium-high heat until reduced to 2/3 cup, stirring often, about 12 minutes.
• Add soy sauce, tamarind, garlic, chile, and five-spice powder.
• Simmer over medium-low heat until reduced to generous 1/2 cup, stirring frequently, about 7 minutes.
• Strain into small saucepan. Mix in orange peel. (Glaze can be made 1 day ahead. Cover and chill.)
• Cut 4 small slits in skin of each duck breast. Sprinkle duck with salt and pepper.
• Heat oil in heavy large skillet over medium heat.
• Add duck, skin side down, and cook until fat is rendered and skin is crisp, about 11 minutes.
• Turn and cook to desired doneness, about 4 minutes longer for medium-rare.
• Transfer duck to work surface; let stand 5 minutes.
• Bring glaze to simmer. Slice duck crosswise; fan on plates. Drizzle with glaze and serve.

PAN ROASTED DUCK BREAST

Steps:

• Heat a medium skillet over medium heat. Score the skin of the duck breasts and season them lightly with salt and pepper. Add 1/2 tablespoon of the olive oil to the skillet and put in the duck breasts, skin side down. Cook slowly, rendering the fat, until the duck skin is golden and crisp, about 5 to 6 minutes. Turn the duck breasts over and cook them in the duck fat for 2 minutes. Remove the duck breasts from the pan to a plate, cover them with foil, and let them rest for 5 minutes.
• After the duck has rested, return them to the skillet, skin side down, over medium heat. Spoon the duck fat over the breasts until they are just heated through. The skin should be crispy and duck meat should be pink in color. Transfer to a cutting board.
• In another medium skillet over medium-high heat, add the remaining 1 tablespoon olive oil. When the oil is hot, add the pancetta and cook until it begins to color, about 5 minutes. Add the shallot and garlic and cook until they are soft, about 5 minutes. Lower the heat to medium and add in the spinach and the frisee. Season with salt and pepper, to taste, then add the hazelnuts and toss the greens gently to coat them with the oil. Cook the greens until just wilted, about 2 minutes.
• To serve, divide the greens onto 2 plates and garnish with the chives. Slice the duck breasts and fan them over the greens. Spoon the Razz Cherry Garlic Glaze across the duck and garnish with chervil.
• Combine the red wine, grenadine, vinegar, and sugar in a saucepan over high heat and bring it to a boil. Peel and slice the garlic as thinly as possible. Add the garlic and razz cherries to the pan and reduce the heat to medium. Continue to cook until the sauce is reduced and syrupy, about 15 minutes.
• Yield: about 1 cup

BASIC ROAST DUCK BREAST

Steps:

• Score fat on duck breast in criss-cross pattern at one-inch intervals.
• Mix the five-spice powder, honey, soy sauce and lemon juice together in a dish, brush the mixture over both sides of the duck breasts and place the breasts in a dish. Cover and allow to marinate at least an hour at room temperature or up to 24 hours in the refrigerator, whichever is more convenient.
• Preheat oven to 175 degrees.
• Heat large, heavy skillet, preferably nonstick, to very hot. Remove duck breasts from marinade, reserving marinade for sauce, if desired. Place duck breasts in the skillet skin side down and sear for about two minutes, just until the skin is well browned. Remove the duck breasts from the skillet. Pour all the fat out of the skillet (reserve the fat for the sauce or other cooking, if you wish). Return the duck breasts to the skillet skin side up and cook for about a minute, just until the meat is seared.
• Transfer the duck breasts skin side up to a baking dish that will hold them in a single layer. Place in the oven for about an hour. By this time the duck breasts will be uniformly pink throughout. They can remain in the oven as long as two hours and can sit warming even longer if the oven is turned off after two hours. The recipe can also be expanded for as many duck breasts as you need.
• To serve, slice the duck breasts on an angle, into slices a quarter to a half-inch thick. Array on a platter and serve.

ROAST DUCK WITH BALSAMIC VINEGAR & HONEY GLAZE

Steps:

• Preheat oven to 425°F.
• Remove (thawed) duck from bag and rinse under cold water.
• Generously season duck cavity and skin with salt and pepper. Tie legs together with string.
• Roast duck, breast side up, for 20 minutes. Remove duck from oven.
• Rake skin numerous times with a sharp meat fork being careful not to pierce meat; return to oven. Continue to roast for 1 hour and 10 minutes. While roasting, frequently baste duck with juices from bottom of roasting pan.
• While duck is roasting, combine 10 tablespoons balsamic vinegar, honey and pepper in small saucepan. Over high heat, bring to a boil. Boil until mixture starts to thicken. Stir constantly until mixture is very thick and reduced to about 3 tablespoons. Remove from heat; add remaining balsamic and red wine vinegar. Keep warm until duck is cooked. (If glaze cools and becomes too thick, warm over low heat, stirring constantly.).
• When duck is cooked, remove from oven and dry skin with paper towels. Brush duck with a thick coat of warm glaze; place in oven for 1 minute. Remove from oven and serve immediately. Garnish with fresh herbs.

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.