Roasted Ducklings In 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.

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.