Duckling With Orange Sauce Recipes

DUCK IN ORANGE SAUCE

Steps:

• Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.
• While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.

ROAST DUCK WITH ORANGE SAUCE

Steps:

• Heat oven to 350°F.
• Fasten neck skin of duckling to back with skewers. Fold wings across back with tips touching. Place duckling, breast side up, on rack in shallow roasting pan. Pierce skin all over with fork. Loosely tie legs to the tail, if desired, to better hold even shape during cooking. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• Roast uncovered about 2 hours 30 minutes or until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Place tent of aluminum foil loosely over breast during last hour to prevent excessive browning. Place duckling on heated platter. Let stand 15 minutes for easier carving.
• Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan. Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Stir in orange sections and liqueur. Brush duckling with some of the orange sauce. Serve with remaining sauce.

ROASTED DUCKLINGS IN ORANGE SAUCE

Steps:

• Preheat the oven to 425°F. If convection is an option, choose it.
• Make the ducks. Cut away the flap of fatty skin from the neck, and scrape any loose fat from inside the cavities. Prick the skin all over gently with a sharp fork, or cross-hatch it with a sharp knife. Be careful not to pierce the meat.
• Fill an 18-quart stock pot (or as large as you have) about two-thirds full with water, and add the salt. Place the bunches of thyme and rosemary and the garlic cloves in it. Bring to a rapid boil. (You may need to use two pots if you do not have a single pot large enough to hold both ducklings at once; if so, divide the thyme and rosemary into smaller held-together bunches, and divide the garlic between the pots.) Place the ducks in the pot. If they pop up, keep them submerged using a smaller pot full of water or some other weight. Be aware of overflow. Bring the water back to a slow boil. Simmer the ducks for about 30 minutes. Remove them, and use paper towels to dry them thoroughly.
• Stuff each of the ducks' cavities with half of the boiled thyme, rosemary, and garlic and the quartered orange.
• Line the bottom of a large shallow roasting pan with the onions, carrots, and the orange rounds. Place the ducks, breast-side down, on top. Massage them with the Cointreau. This will give them a mahogany finish. Let them sit for 10 minutes for the skin to absorb the liqueur. Sprinkle with salt and pepper.
• Roast until the bottoms brown, about 20 minutes. Turn them breast-side up, and lower the oven temperature to 350°F. Several times during roasting, spoon off any excess fat as it accumulates, or suck it up using a baster. Use some of the fat to baste the ducks, and set the rest aside, saving some for the sauce.
• Depending on how long you boiled the ducks and the size of the ducks, roasting time will be another hour or longer. The ducks are done when a meat thermometer inserted into the thickest part of the thigh registers at least 180°F, or until the juices run clear and the leg bones wiggle easily. You want the meat to slide off the bones. Don't be afraid of overcooking these. Ducks don't dry out easily. The skin should be crisp. If not, no worries. You will pass the pieces under the broiler before serving. (If the ducks are too crisp and the meat is not finished cooking, cover them with foil as you continue roasting.) Once the ducks are ready, remove them from the oven, and cover them with aluminum foil while you finish the sauce.
• Meanwhile, make the sauce. Combine the stock, giblets, and necks in a saucepot over medium-high heat, and bring to a boil. Reduce the heat to medium-low to maintain a gentle boil, until the stock is reduced by half.
• Finish the sauce when you have retrieved rendered duck fat from the roasting duck. In a medium saucepan, warm the duck fat over medium heat. Add the flour, whisking with a fork as you do so. Remove the giblets and necks from the stock reduction, and discard. Add the stock to the duck fat-flour mixture, raise the heat to medium-high, and stir continuously to prevent lumps as you bring it to a slow boil. Add the Cointreau, vinegars, orange juice, marmalade, and orange peel to the pan. Bring back to a boil, melting the marmalade, then simmer uncovered on low heat until the sauce thickens and is reduced. Preheat a broiler with the rack set a notch or two down from the top position.
• When the ducks have rested at least 20 minutes, use a sharp knife or poultry scissors to split them and cut the breasts from the legs. Discard the orange quarters, herbs, wings, and any pockets of fat that remain. Slip the breast meat from the bones. Leave the legs intact. Put a little sauce in a broiling pan, and lay the duck pieces on top. Spoon a little sauce on top of each piece. Put them under the broiler for about 1 minute to crisp and glaze. Watch them carefully; the sugar in the sauce caramelizes quickly.
• Place the pieces on a platter, and decorate with thin, round slices of orange. Serve with additional sauce on the side.

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).

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.

CHEF JOHN'S ORANGE DUCK

Steps:

• Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
• Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
• Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
• Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
• Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
• Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.

DUCK BREAST A L'ORANGE

Steps:

• Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.
• Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.
• Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving.
• Add orange supremes to sauce and pour over sliced duck just before serving.

DUCKLING WITH ORANGE SAUCE

Steps:

• Heat oven to 350°F. Fasten neck skin to back of duckling with skewer. Fold wings across back of duckling so tips are touching. On rack in shallow roasting pan, place duckling, breast side up. Pierce skin all over with fork. Loosely tie legs to the tail, if desired, to better hold an even shape during cooking. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Roast uncovered about 2 hours 30 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. If necessary, place tent of foil loosely over breast during last hour to prevent excessive browning. Place duckling on warm platter; cover and let stand 15 to 20 minutes for easiest carving.
• Meanwhile, in 1-quart saucepan, heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling. In small bowl, mix cornstarch and water; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange sections and liqueur. Brush duckling with some of the sauce. Serve with remaining sauce.

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.

ROAST DUCK WITH ORANGE AND GINGER

Steps:

• Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
• Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
• Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
• Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.