Sour Orange Glazed Duck With Herb Crepes Food

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MANDARIN ORANGE GLAZED DUCK WITH VERMICELLI AND SPRING VEGETABLES



Mandarin Orange Glazed Duck with Vermicelli and Spring Vegetables image

Provided by Food Network

Number Of Ingredients 12

12 cups Mandarin orange juice
1 cup Grand Marnier
3 tablespoons minced ginger
1/2 cup Mandarin orange zest
2 cups duck or chicken stock
1/2 cup sugar
2 pieces star anise
Salt
Pepper
30 Peking duck breasts
3 pounds rice stick noodles (vermicelli), cooked according to package instructions
3 pounds assorted patty pan squash, steamed

Steps:

  • Preheat the oven to 425 degrees F. In a large saucepan, combine the orange juice, Grand Marnier, ginger, orange zest, stock, sugar and star anise. Bring to a boil, reduce to a simmer and simmer until reduced by half. Season with salt and pepper. Remove from the heat, remove the star anise and cool. Separate the glaze into 2 containers. Score the skin of the duck breasts in a diamond pattern with a sharp knife. Season the duck with salt and pepper. Place the duck breasts, skin side up, in a large baking dish. Place the duck in the oven and roast for 10 minutes. Remove the duck from the oven. Lower the temperature of the oven to 375 degrees. Using 1 of the containers of the glaze, brush the dusk breasts generously with the glaze. Return the duck to the oven and bake for another 5 to 10 minutes to cook the duck to a medium rare. Remove the duck from the oven and place the breasts on a large platter. Heat up the second container of mandarin glaze in a small saucepan. Add 2 tablespoons of the pan drippings and cook for 5 minutes. Remove from the heat and brush onto the duck breasts. Serve with vermicelli and spring vegetables.

ORANGE GLAZED DUCK



Orange Glazed Duck image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 duck breasts
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
1/2 teaspoon ground cumin
1 cup orange marmalade
1/2 cup honey
2 tablespoons orange liqueur (recommended: Grand Marnier)

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.

CHILLI ORANGE DUCK



Chilli Orange Duck image

A twist to the usual orange duck or mandarin duck. Aromatic, crisp skinned duck in a sticky, sweet and spicy citrus sauce that glows on the plate. From Simple Food by Jill Dupleix

Provided by KitchenManiac

Categories     Oranges

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 -3 oranges
100 g sugar
1 tablespoon freshly grated ginger
2 small red chilies, finely sliced
2 star anise
2 cinnamon sticks
1 tablespoon sweet chili sauce
1 tablespoon Thai fish sauce
1 tablespoon rice wine vinegar (or any vinegar)
2 tablespoons red wine or 2 tablespoons port wine
4 duck breasts, around 200 g each
1 tablespoon canola oil
2 spring onions, trimmed

Steps:

  • Scrub the oranges well, cut the rind from 2 oranges, using a sharp knife, and trim off most of the pith.
  • Cut the rind into short, thin strips.
  • Squeeze the juice from the oranges, you need 250ml.
  • Combine the orange rind and juice, sugar, ginger, chilli, star anise, cinnamon sticks, sweet chilli sauce, fish sauce, vinegar and red wine in a saucepan and bring to the boil, stirring.
  • Boil for around 10 minutes, stirring occasionally, until lightly syrupy.
  • Prick the duck skin well, and heat the oil in a non-stick frying pan.
  • Add the duck breasts and sear, skin side down for 8 minutes or till brown.
  • Then turn and cook for another 8 minutes.
  • Remove the duck and allow it to rest for 5 minutes before serving.
  • Cut the spring onions into finger lengths, then into strips.
  • Slice the duck thickly, arrange on warmed plates and scatter with spring onion shreds.
  • Spoon the sauce over the top.
  • Serve with rice or noodles.

Nutrition Facts : Calories 671.4, Fat 30, SaturatedFat 7.4, Cholesterol 326.7, Sodium 577.9, Carbohydrate 37.1, Fiber 2.4, Sugar 32.8, Protein 60.5

SPICED GLAZED DUCK



Spiced Glazed Duck image

Smoky, sweet, and just a bit spicy, this roast duck is a great celebratory dish for the holidays. What I love most about it is the crisp mahogany skin, which takes really well to the star anise and coriander seed I use in the glaze.

Provided by Michael Anthony

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 15

5 pounds whole duck
Kosher salt
Freshly ground black pepper
4 pods star anise, divided
2 teaspoons extra-virgin olive oil, divided
1 medium yellow or white onion
2 cloves garlic
2 red bell peppers
1 tablespoon coriander seed
1/4 cup sherry vinegar
1 tablespoon honey
2 sprigs rosemary
2 sprigs thyme
1 pasilla chile
3 1/2 cups orange juice, divided

Steps:

  • Prep and roast duck: Preheat oven to 375 degrees F. Turn the duck breast side up and use a sharp knife to clip the wing tips; set them aside, along with the neck, for later. Season the inside with salt and pepper and add one star anise. Turn the duck over. Place kitchen twine under the tail of the bird, then tie the drumsticks together. Swing the twine around the edge of the drumsticks and flip over. Take the skin and lay it flat over the backbone, and tie it snugly like you would tie your shoes. Trim the loose ends and lay the duck on a roasting rack, breast-side up. (Optional: Store in refrigerator overnight to dry, which will ensure crisper skin when roasting.) Drizzle 1 teaspoon of oil over the bird and rub it into the skin evenly. Generously season with salt and pepper, then roast in the oven for 40 minutes. After 40 minutes, pour out the rendered duck fat (reserving it for later use) and return duck to the oven for another 20 minutes.
  • Glaze: Pat neck and wing-tips dry; cut into 2-inch pieces. Add 1 teaspoon oil to a medium sauté pan and heat until smoking. Season duck pieces with salt and pepper and place in the hot pan. After a few minutes, when the sound of the sizzle gets louder, turn heat down to medium and flip duck pieces. Continue to cook over medium heat while preparing the vegetables.
  • Dice onion and garlic; remove stems, seeds, and inner membranes from peppers and dice. Add to the pan, season with salt and pepper, and cook 5 minutes. Add three pods of star anise, coriander, sherry vinegar, honey, rosemary, and thyme. Slice pasilla pepper and add to the pan. Continue cooking until vinegar has almost evaporated. Add orange juice, bring to a simmer, and reduce until liquid is almost dry, 5-10 minutes. Add 2 more cups of orange juice and continue to reduce, about 10 more minutes. When the glaze has reduced to 1-1½ cups, pass through a strainer and use the back of a spoon to push out all of the liquid from the solids; remove and discard the duck pieces. Set the glaze aside.Blend the remaining solids as a condiment to serve with with the duck.
  • Roast and baste duck: After an hour of cooking, remove the duck from the oven, drain the fat (reserving for later use if you wish), and place in a roasting pan. Cut away the kitchen twine and discard. Spoon half of the glaze evenly over the bird and return to oven, 5-10 minutes. Baste with remaining glaze and roast until the internal temperature reaches 145 degrees F, 5 more minutes. Baste with hot pan juices.
  • Carve the duck: Using a sharp chef's knife, begin by cutting off the legs, then remove both breasts whole. Slice the breast meat against the grain on a cutting board, then arrange the duck on a serving platter. Finish with a drizzle of the glaze and serve with remaining glaze and blended glaze solids.

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