Roast Duck With Marmalade Glaze Recipes

MARMALADE GLAZED ROAST DUCK

Steps:

• Expose and cut out the wishbone. This makes the duck easier to carve once cooked. A butcher can do this for you.
• Heat oven to 240C/220C fan/gas 9. Lightly score the skin on the duck all over, and make a deep cut from inside the body into each leg.
• Season the duck well. Heat an ovenproof frying pan over a low heat. Place the duck on its side with the thigh touching the pan for 15 mins. Turn and cook on the other side for 15 mins more.
• Turn the duck breast-side down, then transfer the pan to the oven and cook for 5 mins. Drain the fat from the pan, turn the duck onto its back and continue to cook for 15 minutes.
• Meanwhile, cut both oranges in half, then cut 4 wedges from half an orange. Heat a small frying pan over a medium heat, then cook the orange wedges in the dry pan for 1 min on each side to lightly caramelise.
• Remove the orange wedges from the pan and set aside. Squeeze the juice from the remaining orange halves into the hot pan and reduce by half. Add the marmalade, take off the heat, add 1 tbsp water and stir together.
• After 15 mins of roasting, brush the marmalade glaze over and continue to roast for a final 10 mins. Rest for 20 mins.
• Carve by cutting the leg and thigh away, then separating the leg from the thigh. Carve slices of breast and serve with the orange wedges to squeeze over.

ROAST DUCK WITH MARMALADE GLAZE RECIPE

Steps:

• Pierce the skin of the duck all over with a skewer. Put on a rack in the kitchen sink, and pour over 2 full kettles of boiling water. Pat it dry with kitchen towel and leave it to dry on a plate in the fridge for an hour. You do this to release the subcutaneous fat layer under the skin, to give crispy, not fatty, duck.
• Heat the oven to 180C fan, gas 6. Put the duck on a rack or trivet over a deep roasting tin, as it will release around 300g fat into the tin.
• Add plenty of sea salt and roast for 1 hour. Gently heat the marmalade then brush half over the duck. Return to the oven then repeat after 15 minutes. The duck should be in the oven for 1 hour 30 minutes. Remove from the oven, strain off the fat (it's great for roast potatoes) and rest the duck, covered, for 10 minutes.
• For the sauce, simply mix all the ingredients together then cook gently in a small saucepan until the cranberries are soft and cooked through.

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 MARMALADE GLAZE

Steps:

• 1. Preheat oven to 350ºF.
• 2. Rinse duck thoroughly inside and out under cold water and pat dry with paper towels. Remove excess skin around the neck - keep to make duck crackling.
• 3. Generously season the cavity with salt and black pepper. Stuff the bird with orange, onion and lemon pieces. Tie legs with kitchen twine to secure the stuffing. Using a sharp knife, score the skin on the breast side making sure not to cut into the meat (for a fancier look, make a diamond pattern).
• 4. Rub Chinese 5 spice evenly on the duck and sprinkle hot paprika on top. Place the bird, breast side up, on a roasting pan with a rack. Cover loosely with foil and transfer to the preheated oven. Roast 25 minutes per pound or until the internal temperature reaches 165ºF.
• 5. To make the glaze; in a saucepan over medium-low heat, add marmalade, orange juice, ginger and garlic. Stir well before processing with an immersion blender just enough to break down most of the peels. When warm, taste and adjust if needed. If the glaze tastes bitter, add brown sugar. Turn off the heat and set aside until duck is cooked.
• 6. When the bird is done; take it out of the oven, remove the foil and spoon on 3 to 4 tablespoons of the glaze; brush it on evenly. Return the duck to the oven and cook for an additional 15 minutes to caramelize the glaze.
• 7. When time is up, remove from the heat and spoon on the remaining glaze; brush it on evenly. Cover loosely with the foil and let it rest for 15 minutes before serving. Serve 4
• 8. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Los1nJoCYus

ROAST DUCK WITH MARMALADE GLAZE

Steps:

• Preheat oven to 350ºF.
• Rinse duck thoroughly inside and out under cold water and pat it dry with paper towels. Remove excess skin around the neck (keep it to make duck crackling).
• Generously season the cavity with salt and black pepper. Stuff the bird with orange, onion and lemon pieces. Tie the legs with kitchen twine to secure the stuffing.
• Using a sharp knife, score the skin on the breast side making sure not to cut into the meat (for a fancier look, make a diamond pattern).
• Rub Chinese 5 spice evenly on the duck and sprinkle hot paprika on top. Place the bird, breast side up, on a roasting pan lined with a rack. Cover loosely with foil and transfer to the preheated oven. Roast 25 minutes per pound or until the internal temperature reaches 165ºF. Meanwhile, make the glaze.
• When the bird is done, take it out of the oven, remove the foil and spoon on 3 to 4 tablespoons of the glaze; brush it on evenly.
• Return the duck to the oven and cook for an additional 15 minutes to caramelize the glaze.
• When time is up, remove from the heat and spoon on the remaining glaze; brush it on evenly. Cover loosely with foil and let it rest 15 minutes before serving. Serve with Scalloped Potatoes and steamed vegetables.
• In a saucepan over medium-low heat, add marmalade, orange juice, ginger and garlic. Stir well before processing with an immersion blender just enough to break down most of the peels.
• When warm, taste and adjust if needed. If the glaze tastes bitter, add brown sugar. Turn off the heat and set aside until the duck is cooked.

ROAST DUCK WITH MARMALADE GLAZE

Steps:

• Preheat oven to 350ºF.
• Rinse duck thoroughly inside and out under cold water and pat dry with paper towels. Remove excess skin around the neck - keep to make duck crackling.
• Generously season the cavity with salt and black pepper. Stuff the bird with orange, onion and lemon pieces. Tie legs with kitchen twine to secure the stuffing. Using a sharp knife, score the skin on the breast side making sure not to cut into the meat (for a fancier look, make a diamond pattern).
• Rub Chinese 5 spice evenly on the duck and sprinkle hot paprika on top. Place the bird, breast side up, on a roasting pan with a rack. Cover loosely with foil and transfer to the preheated oven. Roast 25 minutes per pound or until the internal temperature reaches 165ºF.
• To make the glaze; in a saucepan over medium-low heat, add marmalade, orange juice, ginger and garlic. Stir well before processing with an immersion blender just enough to break down most of the peels. When warm, taste and adjust if needed. If the glaze tastes bitter, add brown sugar. Turn off the heat and set aside until duck is cooked.
• When the bird is done; take it out of the oven, remove the foil and spoon on 3 to 4 tablespoons of the glaze; brush it on evenly. Return the duck to the oven and cook for an additional 15 minutes to caramelize the glaze.
• When time is up, remove from the heat and spoon on the remaining glaze; brush it on evenly. Cover loosely with the foil and let it rest for 15 minutes before serving. Serve 4.