APRICOT GLAZED DUCK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt 1/4 cup of butter in a heavy skillet over medium-high heat. Brown the duck breasts skin side down for about 2 minutes without shaking the pan. Turn over and cook on the other side for another 2 minutes. Remove to a baking sheet and bake in the preheated oven for 10 minutes. Transfer the duck breasts to a cutting board and set aside to rest.
- Using the same pan you cooked the duck in, saute the onions, over medium heat, until golden brown. Add in the chopped apricots, apple cider vinegar, chicken stock and white wine. Cook until reduced by half, about 10 minutes.
- In a small bowl, mix the cornstarch with a little cold water to create a slurry. Slowly add it to the apricot mixture, stirring constantly until the desired consistency is reached.
- Allow to cook until the paste taste disappears, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the tarragon and the remaining 3 tablespoons of butter.
- Slice the duck breast on a bias. Lay a little sauce on the base of each white serving plate and top with the duck. Spoon a little more sauce over the duck and serve.
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
This duck is a nice alternative for a festive dinner on holidays. The meat remains moist and tender, thanks to the fruity glaze and simple stuffing. -Jeanne Koelsch, San Rafael, California
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 4 servings (4 cups stuffing).
Number Of Ingredients 21
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.
Nutrition Facts : Calories 1039 calories, Fat 54g fat (18g saturated fat), Cholesterol 154mg cholesterol, Sodium 1377mg sodium, Carbohydrate 93g carbohydrate (44g sugars, Fiber 5g fiber), Protein 42g protein.
APRICOT GLAZED DUCK
Make and share this Apricot Glazed Duck recipe from Food.com.
Provided by Ewalla
Categories Whole Duck
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pierce the skin of the ducks and rub with salt, pepper, garlic powder, and poultry seasoning. Let marinate for a few hours or overnight.
- Preheat the oven to 325 degrees.
- Stuff each duck with pieces of apple, orange, onion and celery. Rub the ducks with soy sauce and oil and place in roasting pan. Baste with red wine. Cover with aluminum foil and place in oven. Every 15 minutes baste the ducks with more wine and juices from the pan. Let bake for about 2 hours and 15 minutes to 2 1/2 hours.
- Combine apricot preserves with honey and thin it out with a little water. Uncover the ducks and baste with the glaze. Turn the oven to broil and cook ducks for about 10-15 more minutes. Just keep an eye on them so they do not burn.
- Serve with garlic bread to soak up the juices.
Nutrition Facts : Calories 1445.8, Fat 100.5, SaturatedFat 29.6, Cholesterol 432, Sodium 1680.5, Carbohydrate 29.8, Fiber 2.9, Sugar 21.4, Protein 97.6
APRICOT GLAZE
A light and refreshing glaze that adds delicious apricot flavor to quickbreads, poundcake and cupcakes. This makes any homemade treat tastes like it came from a French bakery. Use fresh squeezed orange juice and homemade preserves for an easy ooh, la, la touch of Paris! This is especially good with lemon poundcake.
Provided by WildLime
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a small sauce pan, combine the apricot jam with the orange juice. Stir to combine.
- Heat over medium high heat until boiling and cook for 3 minutes.
- Strain through a fine-mesh sieve.
- Brush tops and sides of cooled breads or cakes with glaze and allow to set.
Nutrition Facts : Calories 802.3, Fat 0.8, SaturatedFat 0.1, Sodium 128.6, Carbohydrate 212.5, Fiber 1.1, Sugar 122.9, Protein 2.7
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
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