Orange Roasted Duck Anatra Allarancia Recipes

ORANGE ROASTED DUCK (ANATRA ALL'ARANCIA)

Steps:

• Heat oven to 375. With paring knife, make four incisions in skin of duck: one between leg and breast on each side of duck, and one between wing and back on each side. Make a spice mixture with 1 teaspoon rosemary, 2 teaspoons sage, 1 chopped garlic clove, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stuff incisions with pinches of mixture.
• In a medium-size bowl, combine sausages, pancetta, bread, celery in small dice, carrots in small dice, 1/2 cup chopped onion, diced orange, remaining chopped garlic, remaining rosemary and sage, 1 1/2 teaspoons Tuscan spice, a half-teaspoon salt and a half-teaspoon pepper. Drizzle juice of one orange over ingredients, and mix well. Season cavity of duck with 1/4 teaspoon salt and 1/4 teaspoon pepper, stuff with mixture, and truss with a toothpick, a skewer or butcher's thread.
• Pour olive oil into a 9-by-13-inch roasting pan. Place duck in pan, breast side up. Rub surface of duck with oil from pan, and roast 40 minutes. Remove pan from oven, transfer duck to a cutting board, and pour off all but 1 tablespoon fat. Add remaining celery, carrots and onion to pan in an even layer, and place duck on vegetables, breast side up. Drizzle juice of one orange and Grand Marnier over duck, season duck with remaining Tuscan spice, 1/4 teaspoon salt and 1/4 teaspoon pepper, and layer slices of one orange over breast.
• Return to oven, and roast 2 hours, basting with pan juices every 20 minutes. Once orange slices on breast have browned, add them to pan, pour juice of remaining orange over duck, and layer slices of second orange over breast. Raise oven to 400 degrees for final 20 minutes of cooking.
• Remove duck from oven, and transfer to a cutting board. Remove all but 4 orange slices from pan, and discard. Spoon off any excess fat, and discard. Purée contents of pan in a food processor, and heat in a small saucepan over medium-high heat to reduce while you carve duck. Adjust seasonings, and pour sauce over carved duck. Serve.

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).