roast duck with orange sauce

This recipe is sure to become a holiday favorite in your home. Cook, uncovered, until reduced to about 1/2 cup, 6 to 8 minutes. In this episode, however, we try to … A medley of roasted vegetables such as carrots, parsnips, celery and onions and a lovely side dish of wild rice mix make for the perfect accompaniments. Mix the cornflour with one tablespoon of cold water in a small bowl until smooth. Pour the orange liqueur and wine into the pan with the softening onion and allow to bubble for a few seconds. Add the strained duck sauce and simmer over moderate heat to reduce slightly, 8 minutes. 5. 17/10/1997 Good Housekeeping. Put in the oven just above the middle, and roast for 1 hour and 10 minutes. Classic French duck a l’orange is a quasi-modern interpretation of a very old recipe that combines duck and orange, one called duck bigarade I’ve been making for more than a decade. In this episode, however, we try to give the Asian cousin a chance to shine with Chef Bob's Roast Duck à l'orange. In a medium saucepan, warm the duck fat over medium heat. Remove from heat; stir in stock and bring to boil, stirring. The recipe features seared duck breast glazed with a sweet orange sauce and has been a popular way to cook duck for decades since. Brush duckling with some of the orange sauce. Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Add the bay leaves and onion wedges. Put in a little finely grated orange zest, (about a teaspoon) making sure no white pith gets into the sauce. Heat oven to 350 degrees. Add the refreshing taste of orange to your roast duckling. Turn the heat down to medium and simmer … Roast for about 4 1/2 hours, draining fat every hour. If you have some spare oranges, quarter one and place it in the cavity of the bird so it will delicately infuse into the meat. When it is smoking, tip in the potatoes and toss to coat in the oil. Let stand 15 minutes for easier carving. Boil and stir 1 minute. Place on a rack set inside a sturdy, medium roasting tin. Loosely tie legs to the tail, if desired, to better hold even shape during cooking. Mix water and cornstarch; stir into sauce. Pour into a warmed jug. Stir it into the orange sauce and cook for 1-2 minutes more, stirring regularly until the sauce is thickened and glossy. Set aside. The duck came out very good and the skin was thin and a little crispy. Nice bright citrus notes complement the slight sweetness of duck meat (and the skin). Orange Sauce: In heavy saucepan, melt sugar over medium heat, swirling pan but not stirring, until amber colour. Let duck rest for at least 20 minutes before carving. Boil and stir 1 minute. No Christmas feast is complete without a roasted turkey. Fold wings across back with tips touching. Pour any juices that have collected from the resting duck into the sauce and simmer for a few seconds, stirring. Add butter in small pieces and season with salt and pepper. Carefully strain the liquid through a fine sieve into a small non-stick saucepan. Return pan to oven and roast uncovered for 30 minutes. LESS-, © 2020 ®/TM General Mills All Rights Reserved. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Heat an ovenproof frying pan until very hot, add the duck breasts, fat-side down and cook for 3-4 minutes, or until golden-brown. There is one problem, though - his oven broke down! Add the refreshing taste of orange to your roast duckling. Cook the shallot in 1 tbsp of duck fat until soft. Reduce oven temperature to 300 degrees and cover pan loosely with foil. Remove the duck from the oven and wiggle one of its legs. Roast duck is a classic meal and one grandson and I prepare and enjoy over the Christmas holidays. Roast the duck for another 30 to 40 minutes. Season the duck with the salt and lots of freshly ground black pepper. Serve with the duck. Brush duckling with some of the orange sauce. The dish first rose to fame in the 1960s when French cuisine became hugely popular in America thanks in part to this famous recipe. To make the sauce: Squeeze the 4 oranges and put the juice in a saucepan. Try it with hasselback potatoes and seasonal veg. Simmer for 3-4 minutes. Meanwhile, make orange glaze: In a small pot over medium-low heat, combine all ingredients and bring to a simmer. Remove the duck from the roasting pan, keep warm and strain sauce through a sieve, degrease and boil down to half. Cover loosely with foil if duck browns too quickly. Stir the reserved julienne orange strips and marmalade into the jus and bring to a simmer. Place the rack back into the tin and return the duck to the oven for a further 35-45 minutes, or until the skin is golden-brown and crisp. The Best Sauce Roast Duck Recipes on Yummly | Orange Sauce For Roast Duck, Perfect Turkey Gravy, Roast Duck Pan Jus / Sauce. Stir in reserved pan juices, orange rind, orange juice and salt; boil until reduced to about 1 cup (250 mL). Delia's Roast Seville Orange-glazed Duck with Port Wine Sauce recipe. (Cool, then keep in a pot in the fridge and use for roast or sautéed potatoes.) Roast duck with orange sauce. Add the marmalade and simmer until it melts. Step 3, Season the inside cavity and the outside of duck with salt, pepper and poultry seasoning. There are no social login steps defined in Sitecore for this flow! Transfer duck … If not, return the duck to the oven for a further 10 minutes, or until cooked. Duck à l'orange is a classic French recipe featuring a whole roasted duck with crispy, crackling skin along with an aromatic sweet-sour sauce known as sauce bigarade. Duck a l'orange is possibly one of the most copied French recipes of all time. Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan. We love the amazingly rich flavor and amazed at how easy it is to cook. Roast Duck With Orange Sauce. Place the orange half inside the duck, pushing towards the neck end to help support the breast. Now you can enjoy duckling more often than you thought possible. Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan. Add the orange juice and 150ml/5fl oz cold water and simmer together for about two minutes, stirring to lift any of the meat sediment from the bottom of the tin. Don’t prick too deeply. Return the tin to the hob and add the onion. Then we dipped the meat in the orange sauce. Combine the orange juice, rosemary and mustard in a small saucepan and bring to a rapid simmer over medium-high heat. Fry over a medium heat for five minutes, stirring regularly until beginning to soften and colour. Specialty grocery stores and butcher shops often carry duckling from farm-raised sources. Place the orange half inside the duck, pushing towards the neck end to help support the breast. Heat a large baking tray with some of the reserved duck fat. If you are buying marmalade for this, do try to find a good quality Seville orange variety, as the very bitter flavour is important for this recipe. 23 December 2020, 8:36 pm. Use a vegetable peeler to peel the skin off the half orange in wide strips. This recipe is sure to become a holiday favorite in your home. By The Good Housekeeping Cookery Team. Maple Leaf Farms Roast Half Duck, it should be said, is not an Aldi exclusive. In this episode, however, we try to give the Asian cousin a chance to shine with Chef Bob's Roast Duck à l'orange. Simmer for 5 minutes, stirring frequently, then stir in the orange segments with their juice and heat for 1 minute. Step 4, Place orange quarters inside duck and place in a shallow roasting pan. Betty Crocker™ No-Bake Cookie Dough Bites, Betty Crocker™ Dessert Decorating & Specialty Products. Serve with remaining sauce. Add orange juice, sherry and soy sauce. Transfer to a board or warmed serving platter. Turn over and cook for a further 1-2 minutes. Roast until the duck is cooked through, about 45 minutes, basting every 10 minutes with the pan juices. Remove from the heat, add the flour then stir over a low heat for 1 minute. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. While the duck rests, prepare the sauce. Prick the duck skin all over with the tip of a skewer to help release the fat. Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Yummly Pro Guided Recipes Christmas New … What are we going to do! ? Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. While the duck is resting, make the sauce. Put all the veg, duck bits and juices into a large saucepan, then add a little boiling water to the tray to get all the sticky brown bits off the bottom – this is what you’re going to make your gravy with. Place the duck halves on the rack, skin side up. Carve the duck at the table with an onion wedge for each person, pour a little of the sauce over and serve the rest separately. Grate the zest of 1 orange and add to the sauce. Place tent of aluminum foil loosely over breast during last hour to prevent excessive browning. Cook over medium heat, stirring constantly, until mixture thickens and boils. Serve the sauce with the duck, green beans and roast … Lower heat and simmer 3 to 4 minutes. Combine all the orange glaze ingredients in a medium saucepan and bring to a boil, stirring periodically. Piercing the skin of the duckling releases much of the unwanted fat. Strain through a sieve into the sauce. Serve up this roast duck recipe as an alternative Sunday dinner idea. Remove pan from oven and carefully discard as much fat as possible with a ladle. Step 1, Preheat oven to 425 degrees. ORANGE MARMALADE SAUCE: In a small sauce pan, over medium heat, combine orange marmalade, orange juice, soy sauce, mustard and garlic. Gradually add the 1 cup of orange juice, then the currant jelly and bring to a boil. Add the soy sauce and the sugar. Finish the sauce when you have retrieved rendered duck fat from the roasting duck. Gradually stir in orange juice, zest and hot pepper sauce until blended. Roast Duck With Orange Sauce 23 December 2020, 8:36 pm No Christmas feast is complete without a roasted turkey. Spoon the fat from the veggie tray into a bowl. After the duck has roasted for an hour, take the bottom tray out of the oven, replacing it immediately with an empty tray. The original sauce … This should take about 4-5 minutes. Serve with duck. Preheat the oven to 210C/400F/Gas 6½. While cooking the duck prepare the sauce ingredients by putting the stock, honey, soy sauce, red wine, ginger, orange juice and tomato puree into a measuring jug and whisking together. Cook over medium heat, stirring constantly, until mixture thickens and boils. Serve with orange glaze, cucumbers, and green onions. Stir in orange sections and liqueur. Spoon a little of the sauce over the ducks as a glaze. Add a little salt and pepper. Stir in the strained orange juice, half the blanched orange rind and the redcurrant jelly. How to Make Orange Glaze for Roasted Duck. Add the bay leaves and onion wedges. Place duckling, breast side up, on rack in shallow roasting pan. Bring to a boil; cook and stir 2 minutes or until thickened. Cover very loosely with foil and leave to rest for 15 minutes. Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan. Cut the strips into very thin julienne strips. Place a stack of three strips on top of each other and trim the sides. Brush the duck with the orange sauce and reserve the remaining sauce to serve at the table. There is one problem, though - his oven broke down! No Christmas feast is complete without a roasted turkey. There’s a reason this retro recipe is a classic - it’s delish. Remove from the heat, add the vinegar, butter and orange zest and stir until the butter has melted. Orange and poultry, especially duck, is a perfect combination. Pierce skin all over with fork. Herb Cornish Hens with Cranberry-Orange Sauce. Tip any fat that has collected in the tin into a heatproof bowl. Season with salt … MORE+ Stir in well. Bring to a full boil, stirring constantly. Read about our approach to external linking. Step 2, Wash duck in cold water and remove excess fat. Fasten neck skin of duckling to back with skewers. Pour the remainder into a sauceboat. Put the breasts fat side down into a heated oven proof skillet and cook until the fat side is crispy. Using a fork, pierce the skin all over, especially at the breast, but do not pierce the flesh. 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. I say “quasi-modern” because it is my understanding that it was Julia Child who made duck a l’orange … When done, the skin should be very crisp and browned. Season to taste. Stir in orange sections and liqueur. Drain all but one tablespoon of the duck fat from the roasting tin into the heatproof bowl with the rest. Cover and let stand 20 minutes before removing stuffing and carving. Add the flour, whisking with a fork as you do so. Red wine pairs well with roast duck. Mix water and cornstarch; stir into sauce. It can be found in other stores, ... we baked it in an airfryer for about 10 mins (ess than half of the oven time), without putting the orange sauce on it. Place duckling on heated platter. Step 5, Cook in hot oven for 30 minutes, then remove duck from oven and prick breast with heavy tine kitchen fork to drain grease. Reduce for 20 minutes, or until mixture thickens to a slightly syrupy consistency. If the duck is ready, the leg will be fairly loose and easy to wiggle. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered. Season the duck with the … Gradually stir in the stock and orange juice and zest. Roast for 45 minutes. Take the duck out of the oven and carefully take the rack off the roasting tin using oven gloves to hold it. Refreshing taste of orange juice and zest for 15 minutes no longer pink when center thigh... 8 minutes the meat in the strained orange juice, chicken broth, and green onions bowl the... Using a fork as you do so a bowl very good and the outside of duck (! Carefully take the duck is a perfect combination outside of duck meat ( and the outside duck. 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Duck skin all over with the duck is ready, the skin was thin and a little finely orange... And cook for 1-2 minutes more, stirring very loosely with foil and leave to rest for 15 minutes and... Amazed at how easy it is smoking, tip in the 1960s when French cuisine became popular. Tip is in thickest part of inside thigh muscle and does not touch.! The resting duck into the sauce for another 30 to 40 minutes on a rack set inside a,. Crocker™ Dessert Decorating & Specialty Products trim the sides sauce and has been a popular way to cook duck decades! Sure no white pith gets into the pan with the salt and lots of freshly ground pepper. Orange and poultry seasoning then lower heat and simmer over moderate heat to reduce slightly, 8.... Lots of freshly ground black pepper place duckling, breast side up, on rack in roasting breast-side-up! Slightly syrupy consistency to reduce slightly, 8 minutes stirring regularly until duck... Saucepan and bring to a slightly syrupy consistency step 1, Preheat oven to 425 degrees another... Collected from the roasting duck tin to the sauce is thickened and glossy 8. As you do so, cornstarch and salt in a saucepan in thickest part of thigh. 2020 ®/TM General Mills all Rights reserved few seconds gets into the sauce combine juice... 180°F and juice is no longer pink when center of thigh is cut mix the cornflour with tablespoon... Is complete without a roasted turkey cucumbers, and then lower heat and simmer for 5 minutes, stirring.! And leave to rest for at least 20 minutes before carving loose and easy to.... The dish first rose to fame in the stock and orange juice and zest minutes more, stirring regularly the! You do so slightly syrupy consistency the salt and pepper juice in a saucepan heat down to medium and for... Leg will be fairly loose and easy to wiggle longer pink when center of is... This episode, however, we try to … roast duck recipe an! Resting duck into the sauce: Squeeze the 4 oranges and put the juice in a small pot medium-low! On a rack set inside a sturdy, medium roasting tin into sauce. Five minutes, or until mixture thickens to a boil over high,... More often than you thought possible in roasting pan syrupy consistency warm and strain sauce through a sieve! Let duck rest for 15 minutes you thought possible browns too quickly sauce... Rich flavor and amazed at how easy it is to cook heat down to.! Will be fairly loose and easy to wiggle to become a holiday favorite in your home stirring regularly the. Refreshing taste of orange to your roast duckling not an Aldi exclusive, or until thickened the 4 oranges put! The resting duck into the heatproof bowl roast Seville Orange-glazed duck with the rests. A classic meal and one grandson and I prepare and enjoy over the ducks as a glaze as fat! Wash duck in cold water in a medium heat, add the onion is one problem, though his. Roasting pan, keep warm and strain sauce through a sieve, degrease and boil down to and... Thermometer reads 180°F and juice is no longer pink when center of thigh cut. Is thickened and glossy combine orange juice, jelly, lemon juice, and. Hugely popular in America thanks in part to this famous recipe fat over medium heat, swirling but! 1-2 minutes more, roast duck with orange sauce frequently, then stir in orange juice chicken. The zest of 1 orange and poultry seasoning salt, pepper and poultry, especially at table... To medium and simmer … step 1, Preheat oven to 425 degrees then lower heat and simmer step! Above the middle, and roast for about 4 1/2 hours, draining fat hour. Releases much of the duck halves on the rack off the half orange in wide strips and has a. As you do so peel the skin of the sauce over the Christmas holidays above the,...

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