MARMALADE GLAZED ROAST DUCK
Try roast duck as an easy alternative to the usual turkey dinner on Christmas Day. A sticky Seville orange and marmalade glaze makes it even more festive
Provided by Raymond Blanc
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 845 calories, Fat 71 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.5 milligram of sodium
ROAST DUCK WITH MARMALADE GLAZE RECIPE
A roast duck with marmalade glaze makes a fab Christmas lunch choice if you're cooking for a small group and a turkey will be too large
Provided by Woman and Home
Categories Dinner, Main course
Time 2h
Yield Serves: 4
Number Of Ingredients 3
Steps:
- Pierce the skin of the duck all over with a skewer. Put on a rack in the kitchen sink, and pour over 2 full kettles of boiling water. Pat it dry with kitchen towel and leave it to dry on a plate in the fridge for an hour. You do this to release the subcutaneous fat layer under the skin, to give crispy, not fatty, duck.
- Heat the oven to 180C fan, gas 6. Put the duck on a rack or trivet over a deep roasting tin, as it will release around 300g fat into the tin.
- Add plenty of sea salt and roast for 1 hour. Gently heat the marmalade then brush half over the duck. Return to the oven then repeat after 15 minutes. The duck should be in the oven for 1 hour 30 minutes. Remove from the oven, strain off the fat (it's great for roast potatoes) and rest the duck, covered, for 10 minutes.
- For the sauce, simply mix all the ingredients together then cook gently in a small saucepan until the cranberries are soft and cooked through.
Nutrition Facts : @context https
ROAST DUCK WITH MARMALADE GLAZE
With a beautiful combination of ingredients, this dish is perfect to serve for any occasion, impressing your guests!
Provided by Francine Lizotte
Categories Wild Game
Time 2h10m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350ºF.
- 2. Rinse duck thoroughly inside and out under cold water and pat dry with paper towels. Remove excess skin around the neck - keep to make duck crackling.
- 3. Generously season the cavity with salt and black pepper. Stuff the bird with orange, onion and lemon pieces. Tie legs with kitchen twine to secure the stuffing. Using a sharp knife, score the skin on the breast side making sure not to cut into the meat (for a fancier look, make a diamond pattern).
- 4. Rub Chinese 5 spice evenly on the duck and sprinkle hot paprika on top. Place the bird, breast side up, on a roasting pan with a rack. Cover loosely with foil and transfer to the preheated oven. Roast 25 minutes per pound or until the internal temperature reaches 165ºF.
- 5. To make the glaze; in a saucepan over medium-low heat, add marmalade, orange juice, ginger and garlic. Stir well before processing with an immersion blender just enough to break down most of the peels. When warm, taste and adjust if needed. If the glaze tastes bitter, add brown sugar. Turn off the heat and set aside until duck is cooked.
- 6. When the bird is done; take it out of the oven, remove the foil and spoon on 3 to 4 tablespoons of the glaze; brush it on evenly. Return the duck to the oven and cook for an additional 15 minutes to caramelize the glaze.
- 7. When time is up, remove from the heat and spoon on the remaining glaze; brush it on evenly. Cover loosely with the foil and let it rest for 15 minutes before serving. Serve 4
- 8. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Los1nJoCYus
ROAST DUCK WITH MARMALADE GLAZE
With a beautiful combination of ingredients, this Roast Duck with Marmalade Glaze is perfect to serve for any special occasion!
Provided by Francine Lizotte
Categories Main Course
Time 2h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF.
- Rinse duck thoroughly inside and out under cold water and pat it dry with paper towels. Remove excess skin around the neck (keep it to make duck crackling).
- Generously season the cavity with salt and black pepper. Stuff the bird with orange, onion and lemon pieces. Tie the legs with kitchen twine to secure the stuffing.
- Using a sharp knife, score the skin on the breast side making sure not to cut into the meat (for a fancier look, make a diamond pattern).
- Rub Chinese 5 spice evenly on the duck and sprinkle hot paprika on top. Place the bird, breast side up, on a roasting pan lined with a rack. Cover loosely with foil and transfer to the preheated oven. Roast 25 minutes per pound or until the internal temperature reaches 165ºF. Meanwhile, make the glaze.
- When the bird is done, take it out of the oven, remove the foil and spoon on 3 to 4 tablespoons of the glaze; brush it on evenly.
- Return the duck to the oven and cook for an additional 15 minutes to caramelize the glaze.
- When time is up, remove from the heat and spoon on the remaining glaze; brush it on evenly. Cover loosely with foil and let it rest 15 minutes before serving. Serve with Scalloped Potatoes and steamed vegetables.
- In a saucepan over medium-low heat, add marmalade, orange juice, ginger and garlic. Stir well before processing with an immersion blender just enough to break down most of the peels.
- When warm, taste and adjust if needed. If the glaze tastes bitter, add brown sugar. Turn off the heat and set aside until the duck is cooked.
ROAST DUCK WITH MARMALADE GLAZE
With a beautiful combination of ingredients, this dish is perfect to serve for any occasion, impressing your guests! VIDEO https://www.youtube.com/watch?v=Los1nJoCYus
Provided by CLUBFOODY
Categories Christmas
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF.
- Rinse duck thoroughly inside and out under cold water and pat dry with paper towels. Remove excess skin around the neck - keep to make duck crackling.
- Generously season the cavity with salt and black pepper. Stuff the bird with orange, onion and lemon pieces. Tie legs with kitchen twine to secure the stuffing. Using a sharp knife, score the skin on the breast side making sure not to cut into the meat (for a fancier look, make a diamond pattern).
- Rub Chinese 5 spice evenly on the duck and sprinkle hot paprika on top. Place the bird, breast side up, on a roasting pan with a rack. Cover loosely with foil and transfer to the preheated oven. Roast 25 minutes per pound or until the internal temperature reaches 165ºF.
- To make the glaze; in a saucepan over medium-low heat, add marmalade, orange juice, ginger and garlic. Stir well before processing with an immersion blender just enough to break down most of the peels. When warm, taste and adjust if needed. If the glaze tastes bitter, add brown sugar. Turn off the heat and set aside until duck is cooked.
- When the bird is done; take it out of the oven, remove the foil and spoon on 3 to 4 tablespoons of the glaze; brush it on evenly. Return the duck to the oven and cook for an additional 15 minutes to caramelize the glaze.
- When time is up, remove from the heat and spoon on the remaining glaze; brush it on evenly. Cover loosely with the foil and let it rest for 15 minutes before serving. Serve 4.
Nutrition Facts : Calories 2453.5, Fat 223.5, SaturatedFat 75.1, Cholesterol 431.3, Sodium 674, Carbohydrate 42.1, Fiber 2.2, Sugar 34.5, Protein 66.5
ROAST DUCK WITH APRICOT GLAZE
I love preparing duck, because nothing is wasted. Use the liver and make a deconstructed pate by sauteing shallot in butter; add the liver and mash, then add a little S&P. Served on baguette, this makes for an easy appetizer. After many less than optimal results with roasting duck, I finally learned that the secret to a really good crispy skin is boiling it before roasting. I also let it dry in the fridge for a couple of days before roasting. Save the broth, chill it, then skim off the fat that will rise to the surface and save for use in other recipes. Julia Child was right when she said, "Always save your duck fat." Once the broth is reduced, combine with veal stock, reduce more, & you will have a lovely sauce. The first time I boiled a duck, I didn't realize how out of control a hot slippery duck could be--sloshing hot greasy liquid all over my tiny kitchen. So the second time, I trussed the legs together, leaving the twine long, in order to have something to hold on to.
Provided by French Terrine
Categories Whole Duck
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
- **********************************************************************************.
- 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.
Nutrition Facts : Calories 2389.5, Fat 223.3, SaturatedFat 75, Cholesterol 431.3, Sodium 373.5, Carbohydrate 25.8, Fiber 0.1, Sugar 17.4, Protein 65.5
ROAST DUCK WITH CRANBERRY GLAZE
This came from the NY Times website. I tried it for Thanksgiving, with some minor (mostly accidental) modifications, and it was delicious, and not too difficult. With the balsamic vinegar reduced by half, even the children loved it. The leftover cranberry-vinegar sauce is also quite tasty on other meats and poultry.
Provided by pocaho
Categories Whole Duck
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the cranberries carefully under running water, and pick them over to remove any that have spoiled.
- Mix one cup of cranberries, the honey, and one-half cup of water in a small saucepan and cook, simmering, until the cranberries are very soft. Strain through a sieve into a small bowl. The honey liquid is the glaze for the duck.
- Preheat the oven to 350°F Remove the gizzard, heart, and liver from the duck and set aside. Put the orange peel, half the onion, and about half a teaspoon of salt and pepper in the cavity. Paint the duck with a little of the cranberry glaze.
- Place the duck on a rack in a roasting pan and roast for 45 minutes. Every 15 minutes, paint the surface with a little of the cranberry glaze. Remove the duck from the oven and prick the skin all over with a fork to release the fat. Return to the oven and continue roasting, painting every 15 minutes with the glaze, for a total of two hours.
- While the duck is roasting, make a broth with the innards: roughly chop the remaining half onion and the duck innards. Place in a small saucepan with the wine, another half teaspoon of salt and pepper, and a cup of water. Simmer gently for an hour or more, until the broth is reduced to approximately one-half cup of flavorful liquid. Strain the broth and discard the solids.
- Mix the remaining half cup of cranberries with the remaining half cup of water, the sugar, and the balsamic vinegar. Cook together for 10 minutes until the mixture is syrupy. Set aside.
- When the duck has finished roasting, remove it from the oven and set aside. It should be a beautiful dark-red color.
- Strain the pan juices into a glass measuring cup and carefully remove the duck fat that floats to the top. (Do not discard: duck fat is wonderful for roasting or frying potatoes.) Add the innard broth the roasting juices and use this to deglaze the roasting pan, scraping up the roasting bits that have stuck to the pan. Strain the whole through a fine sieve and place in a small saucepan.
- Add the cranberry-vinegar syrup to the pan juices and broth. If there is any glaze remaining, add that to the mixture and bring the whole to a simmer just to warm it and mix everything together.
- Carve the duck if you wish, or send it whole to the table, together with the warm cranberry sauce.
Nutrition Facts : Calories 2103.9, Fat 178.7, SaturatedFat 60, Cholesterol 345, Sodium 292.6, Carbohydrate 67.5, Fiber 2.1, Sugar 62.6, Protein 52.7
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