Chilli Orange Duck Recipes

ORANGE & CHILLI HALF DUCK

Steps:

• Preheat your oven to 180°C (160°C fan or gas mark 4)
• Mix the dried ingredients together and rub onto the skin of the duck. Season with salt and pepper.
• Place the duck in a deep-sided roasting tray with the skin facing up. Cook for one hour, occasionally basting with the duck fat. Meanwhile, mix the sweet chilli sauce with the orange zest.
• When the ducks have cooked for one hour, pour the sweet chilli mix on top of the ducks and cook for a further 15 minutes. Remove from the oven and allow to rest for 15 minutes in a warm place.
• Cook your potatoes in lightly salted water for 10 minutes until tender, then drain and set aside. Bring another pan of salted water to the boil. Add your beans, cook them until tender, drain and set aside. Repeat the same process with the asparagus, carrots and parsnips.
• Put a large frying pan onto a medium heat, add in the butter and a tablespoon of water. Add in all the vegetables, mix well for two minutes and season according to taste.
• Divide the mix onto 4 plates, carve the half ducks and arrange on top of the garnish.

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 SWEET AND SPICY DUCK CHILI

Steps:

• 1. Heat olive oil and butter in a large cooking pot over medium high heat. Add the ground duck, along with the next 13 ingredients in the above ingredient list. As the duck cooks, fold those ingredients into the meat in order for the flavors to become integrated together. Stir the meat frequently to ensure that it cooks evenly, about 13-15 minutes.
• 2. When duck is about done, drain the fat from the pot. This must be done because duck is high in fat content, more so than other meats. Once that is done, place pot back on stove and add the red potatoes to the pot and give the meat a few stirs to evenly distribute the ingredients. Add the next five ingredients in the ingredient list and stir the chili until everything is integrated and a good consistency is achieved. Lower the temperature to a low heat, cover the pot, and let simmer for two hours, stirring occasionally.
• 3. Taste chili from time to time, season with salt and pepper to taste. Serve in individual bowls with chopped cilantro on top, if desired.

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).