Sour Orange Glazed Duck With Herb Crepes 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.

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.

DUCK A L'ORANGE

Steps:

• Roast duck:
• Put oven rack in middle position and preheat oven to 475°F.
• Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.
• Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside.
• Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.
• Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.
• Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.
• Make sauce:
• While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.
• Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.
• Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.
• Available at D'Artagnan (800-327-8246).

GLAZED DUCK WITH CLEMENTINE SAUCE AND PISTACHIOS

Steps:

• Heat oven to 350 degrees; heat a medium saucepan of water to a boil.
• Starting at the large cavity end of each duck, separate skin from breast meat as much as possible by working your fingers between skin and meat, being careful not to tear. Prick skin all over with a fork. Place ducks breast side up in a large deep roasting pan. Rub each duck inside and out with coarse salt. Divide onions and celery between cavities. Sprinkle 1/2 cup of the sugar around the ducks. Pour enough boiling water over ducks (to help tighten the skin) to reach halfway up them; don't fill roasting pan to more than 1 inch from rim. Cover pan tightly with heavy-duty foil; braise in oven 1 hour. Remove pan from oven; remove foil. Carefully turn ducks over, using one large wooden spoon to turn each duck and another inside cavity to hold it. Cover with foil; braise until meat is tender but not falling off the bone, about 1 hour.
• Transfer ducks to two large plates. Drain any juices inside ducks back into pan; transfer pan juice to a large bowl. Return ducks to roasting pan, breast sides up; let cool. Refrigerate duck and juices, uncovered, 4 hours. Remove fat from chilled pan juices.
• Remove zest from 2 large or 4 small clementines with a vegetable peeler; cut zest into fine strips. Blanch the strips in a small saucepan of boiling water 5 minutes; drain. Squeeze enough juice from remaining clementines to measure 2 cups. Pour through a fine-mesh sieve into a 3-quart heavy saucepan. Add vinegar and remaining 2 tablespoons of the sugar; heat to a boil. Cook until reduced to about 1/3 cup, about 25 minutes.
• Transfer 1 tablespoon of the glaze to a cup; reserve. Stir zest strips and 1 cup of the pan juices into glaze remaining in pan; reserve.
• Heat oven to 500 degrees. Roast ducks, uncovered, until skin is crisp, 25-35 minutes. Brush reserved tablespoon of the glaze over ducks; transfer ducks to a platter. Pour off all but 1 tablespoon of the fat from roasting pan; set roasting pan over 2 burners. Add shallots; cook over medium-low heat, stirring, until softened and pale golden, 3-5 minutes. Add 2 cups of the reserved pan juices (reserve any remaining juices for another use); heat to a boil. Cook, scraping up brown bits, 2 minutes. Pour through a fine mesh sieve into the glaze and zest mixture; heat to a boil.
• Stir together liqueur and arrowroot in a small cup until smooth; whisk into sauce. Simmer, whisking occasionally, until thickened, 3-5 minutes. Season with salt and pepper to taste. Serve duck with sauce; sprinkle with pistachios.

CHILLI ORANGE DUCK

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.

ORANGE CREPES

Steps:

• Crepes.
• Using a blender put all dry ingredients in first.
• Turn on a slow speed and add eggs, and then slowly add milk, orange juice, vanilla, and orange zest.
• Turn up the speed and mix well until smooth and no lumps.
• Put a teaspoon of oil in a hot 8" or 9" pan (use medium setting). Let the oil and pan heat.
• Holding the pan above the burner, pour ¼ cup of batter into center of pan as you rotate the pan to evenly spread the batter all around.
• Cook for about 30 seconds until the bottom is browned in a speckled pattern.
• Flip over and brown the other side.
• Roll up in the pan and put on a plate.
• Repeat with the rest of the batter.
• Sauce.
• Mix ½ cup orange juice and 1 tsp of cornstarch in a bowl. Stir.
• Add to pan and heat until thickened, stirring occasionally.
• Pour over top of crepes.
• Optional: Include other fruits and/or whipped cream.

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.

MANDARIN ORANGE GLAZED DUCK WITH VERMICELLI AND SPRING VEGETABLES

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.

DUCK WITH SOUR CHERRY GLAZE

Steps:

• Preheat the oven to 225 degrees F.
• Place oven rack in the bottom third of the oven.
• Bring a large stockpot of water to a boil.
• Using a straight-edge razor or an X-acto knife, score the fat on the breast making crosswise slashes every 1/2-inch, being sure not to puncture the flesh.
• Using kitchen twine, truss the duck, leaving enough twine to form a handle.
• Lower the duck into the boiling water for 10 seconds.
• Remove and drain any water that has accumulated in the cavity of the duck.
• Set the duck on a wire rack, breast-side up, in a large roasting pan.
• Add enough water to come 1 inch up the side of the roasting pan.
• This will prevent the fat from smoking as it drips into the roasting pan.
• Season the duck with salt and pepper.
• Roast until the duck is golden brown and most of the fat has rendered, 2 1/2 to 3 hours.
• Increase the oven temperature to 500 degrees F.
• Continue to roast duck until the skin is well-browned and crisp, about 10 minutes.
• Remove cooked duck from oven and brush with half of the sour cherry glaze.
• Reserve the remaining half for passing at the table.
• Zinfandel Sour Cherry Glaze: Make ahead In a small saucepan, combine the cherries and vinegar.
• Cook over medium heat until steam rises from the saucepan.
• Remove from heat and set aside until the cherries have re-hydrated.
• Place the sugar in a large skillet over medium heat and cook, stirring, until the sugar dissolves and becomes a light caramel color, about 10 minutes.
• Drain the cherries, reserving the vinegar, and roughly chop; set aside.
• Remove caramel from heat.
• Carefully add the vinegar as it may spatter.
• Stir until the caramel melts.
• Add the wine and simmer over medium-low heat until the mixture has reduced by about 2/3 and is the consistency of a thin syrup.
• Stir in the reserved cherries.
• Whisk in the mustard and salt.
• The glaze may be prepared in advance and stored in a covered container in the refrigerator for up to 2 days.
• The sauce will thicken upon standing; heat gently before serving.
• Yield: about 2 cups of syrup.