Broiled Duck With Orange Glazed Turnips Recipes

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.

BROILED DUCK BREASTS WITH ORANGE CHIPOTLE SAUCE

Steps:

• Make sauce:
• Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 1 cup, 30 to 40 minutes. Let stand while duck broils.
• Prepare duck:
• Remove rack of a broiler pan, then add 1 cup water to broiler pan and replace rack. Preheat broiler with pan 5 to 6 inches from heat.
• Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife (do not cut into meat), then sprinkle all over with salt and pepper. Broil duck breasts, skin sides down, 4 minutes for Long Island duck or 8 minutes for Muscovy, then turn over and broil until thermometer inserted horizontally into center of a breast registers 130°F (see cooks' note, below), 8 to 10 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes. Add any juices accumulated on cutting board to sauce and simmer until slightly thickened, 1 to 2 minutes.
• Holding a sharp knife at a 45-degree angle, cut each duck breast into thin slices and serve with sauce.

BROILED DUCK WITH ORANGE-GLAZED TURNIPS

Steps:

• Cut the duck in half lengthwise with poultry shears, working up from the tail and down the center (or have it cut in half by the butcher). Remove as much fat as possible from the carcass. Prick the skin lightly all over with a fork so the fat will pour off as the duck cooks.
• Pare the orange thinly and set the peel aside. Squeeze the juice from the orange and pour it over the duck on the bone side. Sprinkle that side with rosemary, salt and pepper.
• Heat broiler to medium-hot. Place the duck halves on a broiler rack, bone side up, and broil four inches from the heat for 15 minutes. Drain off the fat and turn the duck pieces so the skin side is up. Season with salt and pepper. Broil for 20 minutes or until the skin is browned and crisp. Be careful not to burn the skin. If it cooks too fast, move the broiling rack to a lower rung. The duck is done when the juices are pink.
• While the duck is cooking, bring the turnip pieces to a boil in enough water to cover. After five minutes add the orange peel. When the turnips are almost tender - after about 10 minutes - drain off all but half a cup of water. Add the sugar and butter and cook until glazed, turning occasionally with a wooden spoon. Meanwhile, cut the orange peel into julienne strips and add to the turnips. Correct seasoning.
• Serve the turnips in a heated dish and the duck halves on heated individual plates. Garnish with parsley and serve.

CANARD GRILLE (BROILED DUCK)

Steps:

• Cut the duck or have it cut as follows: Cut off the thighs with legs attached. Cut off the wing tips and reserve, along with the carcass, for soup. Cut off the second wing joint. Cut off the two breast portions (with the main wing bones attached) from the carcass. Trim around the breast and thigh portions to cut away all peripheral skin, that is to say the outer edges.
• Put the breasts, thighs, second wing joints, neck, liver and gizzard in a large bowl.
• Chop the bay leaf as finely as possible on a flat surface. Put the chopped bay leaf in a small mixing bowl and add salt and pepper to taste and the oil. Mix well. Rub the duck pieces with the mixture and let stand until ready to cook.
• When ready to cook, arrange the breast, thigh and leg and wing portions skin side up in one layer in a flat baking dish. Add the neck, liver and gizzard so that they, too, will be exposed to the broiler heat.
• If the broiler and oven have separate temperature controls, preheat broiler to high and oven to 425 degrees. If they have the same temperature control, preheat broiler to high.
• Place duck under the broiler about three or four inches from the source of heat. Broil about five minutes until skin is golden brown. Turn the pieces.
• Broil duck on second side about five minutes or until golden brown.
• If the broiler and oven have the same temperature controls, turn the oven heat to 425 degrees. Let the duck bake in the oven 10 minutes.
• Turn the pieces skin side up and continue baking 10 minutes. Rub the outside of the duck skin with the garlic and then put the garlic in the baking dish. Continue baking five or 10 minutes and serve.

BRAISED DUCK WITH TURNIPS

Steps:

• Cut away duck backbones and discard. Cut off first 2 joints of each wing and reserve. Cut ducks into quarters. Remove any fat. Pat duck pieces dry with paper towels. Pierce skin all over with fork. Season with salt and pepper.
• Heat vegetable oil in heavy large Dutch oven over medium-high heat. Working in batches, add duck quarters, skin side down, and cook until golden, about 8 minutes. Turn and cook 3 minutes longer. Transfer to large bowl. Add wings and giblets to Dutch oven and cook until golden, turning frequently, about 10 minutes. Using slotted spoon, transfer to another bowl.
• Pour off all but 2 tablespoons duck fat from Dutch oven. Add onions, carrots, parsley stems, thyme and bay leaf to Dutch oven. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add 3 1/2 cups broth, wine, giblets and wings. Cover and simmer 30 minutes.
• Strain liquids and return to pot. Add duck quarters; bring to boil. Reduce heat, cover partially and simmer until cooked through, turning occasionally, about 40 minutes. Transfer duck to plate.
• Cook turnips in large pot of boiling salted water until just tender, about 25 minutes. Drain; cut into quarters. Combine 1/4 cup chicken broth and cornstarch in small bowl and whisk to blend.
• Skim fat from duck cooking liquid. Boil liquid until reduced to 2 1/2 cups, about 10 minutes. Add cornstarch mixture and whisk until sauce thickens slightly. Add duck and turnips. Reduce heat, cover and simmer until duck and turnips are heated through, about 7 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat.) Transfer to large bowl. Top with minced parsley.

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.

ORANGE GLAZED TURNIPS

Steps:

• Peel turnips and cut into one-and-a-half-inch pieces. Put them in heavy saucepan with orange juice, chicken stock and one tablespoon butter. Season with salt and pepper; simmer uncovered until the turnips are tender and the liquid has evaporated (about 20 minutes). If more liquid is needed to cook the turnips, add a little more water.
• Meanwhile, blanch and drain the orange peel.
• Add the remaining butter and the sugar to the turnips and continue cooking them, turning them with a spoon, until they are glazed. Sprinkle them with the grated peel and thyme leaves. Correct seasoning and serve.

DUCK BRAISED WITH TURNIPS AND SHALLOTS

Steps:

• Trim excess fat from duck and reserve. Season flesh side with salt and pepper. Place a 4-quart oven-proof casserole over medium-high heat, and put a 2-inch piece of fat in casserole; when fat starts to render, remove it. Add duck pieces, skin side down, and sear without turning until skin is golden brown. Do not crowd duck; add pieces a few at a time. When duck is seared discard all but a thin film of the fat in the pot.
• Heat oven to 325 degrees. Place shallots and turnips in casserole and sear, turning gently, over medium heat until golden. Remove to a dish and season with salt and pepper. Pour wine into casserole and simmer briefly, scraping bottom of pan. Add garlic and stock. Return duck to casserole, skin side up. Add thyme, cover and bake 45 minutes.
• Remove casserole from oven. Remove duck. Skim excess fat from casserole. Place shallots and turnips in casserole, place duck pieces on top of vegetables, cover and bake 1 hour.
• Remove duck from casserole and skim excess fat from sauce. Season to taste with salt and pepper. Return duck to casserole. Just before serving, reheat briefly on top of stove.

GLAZED TURNIPS

Steps:

• Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
• Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.