Paint with … This recipe uses the slow-roasting method to yield moist, tender duck meat with crisp, golden skin. Brush duckling with some of the orange sauce. Served with a simple Orange-Rosemary Sauce, this slow-roasted duck is flavorful, moist and an impressive yet easy entrée to serve for family and friends. In this episode, however, we try to give the Asian cousin a chance to shine with Chef Bob's Roast Duck à l'orange. https://www.nigella.com/recipes/roast-duck-with-orange-soy-and-ginger Taste of Home is America's #1 cooking magazine. Skewer neck opening; tie drumsticks together with kitchen string. Bake: 2-1/2 hours + standing. Lightly spiced with allspice, cinnamon and ginger, it complements the duck perfectly and can be served with Cornish hens, chicken or pork as well. Prick the skin all over with a fork or skewer, put the ducks on a rack in a roasting pan and squeeze over the juice from the other orange quarters. Home Holidays & Events Holidays Christmas. What are we going to do!? MyGourmetConnection has hundreds of wholesome, easy-to-follow recipes, that are perfect for quick weeknight meals, holiday celebrations and just about everything in between. Stir in broth, seasonings and stuffing. Lynne Webb is the editor, publisher and recipe developer. Return the … Once cooked, tilt the duck to drain the fat and juices that have accumulated in the cavity into the roasting pan. The meat doesn’t dry out – even near the ends of the drumsticks. Turn them over and brown the flesh side. For more #yummy content, visit here! allrecipes.co.uk/recipe/42492/oven-roasted-orange-duck.aspx Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan. Place ducks, breast side up, in roasting pan; roast in 400°F (200°C) oven for 35 minutes. There is one problem, though - his oven broke down! Using the tip of a sharp knife, prick the skin of the duck all over (1/4-inch spacing), being careful not to pierce all the way through to the meat. Heat the oil in a large non-stick frying pan set over a medium heat. Stir together the paprika, pepper and garlic pepper and rub all over the duck. Bring to a boil; cook and stir 2 minutes or until thickened. 1 Pekin (Long Island) duck, 5 to 6 pounds, 2 sprigs fresh rosemary, plus more for garnish, 1 cup orange juice (freshly squeezed if possible), 1 tablespoon fresh rosemary, finely chopped. 23 December 2020, 8:36 pm. Remove the pan from the heat and pour away most of the fat. In this episode, however, we try to give the Asian cousin a chance to shine with Chef Bob's Roast Duck à l'orange. This was the first time I’d ever made a roast duck and it came out perfect. 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. Stir in orange sections and liqueur. Turn the heat down to medium and simmer 20-30 minutes, or until the If you can, re-coat the rack every time you turn the duck. Pressure-Cooker Turkey with Berry Compote, Cranberry Turkey Burgers with Arugula Salad, 40 Showstopping Beef Entrees For Christmas, Our Baking Pros Found the Best Chocolate Chips for Cookies and More, Do Not Sell My Personal Information – CA Residents. Melt 1 tablespoon of the butter in a small saucepan over medium heat. Coat your racks very thoroughly with nonstick spray to make turning the duck over as easy as possible. Rinse the duck in cool water and pat dry with paper towels inside and out. 5. Sprinkle with remaining salt and pepper. Marc’s parents make a similar recipe a lot and they always rave about how amazing it is, and also how easy. Continue to roast until the duck reaches your desired internal temperature. Nowadays, it is still popular in most French restaurants. https://www.thespruceeats.com/duck-a-lorange-recipe-1375542 Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being careful … Roasting a whole duck does take a few hours in the oven, but hands-on time is minimal so there’s plenty of time to prepare side dishes and relax with guests while the duck cooks. Served with a simple Orange-Rosemary Sauce, this slow-roasted duck is flavorful, moist and an impressive yet easy entrée to serve for family and friends. Rub the skin with 30ml (2tbsp) oil, sprinkle with salt and place breast- side up on a grid over a roasting tin. Thank you! To serve, transfer the carved duck to a serving platter and garnish with fresh orange slices and sprigs of rosemary. Boil and stir 1 minute. Next time I’ll be sure to include it though. Meanwhile, combine potato and duck fat in a separate roasting pan, season to taste and roast until … Preheat oven to 350°. Loosely stuff duck with stuffing mixture. Roast Duck With Orange Sauce. Be sure to rotate your pan in the oven too. So glad to hear the duck turned out well. Place breast side up on a rack in a large shallow roasting pan. Cut the oranges in half and set aside for stuffing the duck. Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Thoroughly coat a roasting pan and rack with nonstick spray. This duck is a nice alternative for a festive dinner on holidays. Add the shallot and sauté until softened, 1-1/2 minutes. So one cozy Sunday this winter, we finally decided we were up to the challenge. This a perfect recipe for your next holiday dinner or celebration. Total cooking time should be about 2-1/2 hours. Roast the ducks in the centre of the oven for 15 minutes. What are we going to do!? The skin consistently turns out crispy and golden. Put a rosemary sprig and one onion half and one orange quarter inside each duck and tie the legs together. Sprinkle with the allspice, cinnamon and ginger. No Christmas feast is complete without a roasted turkey. Subscribe to get our latest recipes, cooking tips, and entertaining ideas delivered directly to your inbox. There is one problem, though - his oven broke down! Remove from the heat, add the vinegar, butter and orange zest and stir until the butter has melted. Dot the birds with the butter and season with the salt and pepper. Cook over medium heat, stirring constantly, until mixture thickens and boils. It’s served with a simple Orange and Rosemary Sauce that’s not only delicious with duck but also works with other main dishes like chicken, pork or even salmon. Season to taste with salt and pepper. Set the duck aside for 1 hour to allow it to come to room temperature (do not cover). Remove the neck, giblets, liver and heart from the cavity of the duck and reserve for another use or discard. If you have one larger duck then we suggest that you add an extra 30 minutes to the initial steam cooking time for every kilo over 2kg. Roast the duck for 1 hour. Required fields are marked *. Cook, uncovered, until reduced to about 1/2 cup, 6 to 8 minutes. Rub inside cavities with 1/2 tsp (2 mL) each of the salt and pepper. Spoon off the fat … If you’d like to serve a larger group, you could plan on using a turkey sized roasting pan and setting two ducks on the rack end to end. It is by far the easiest method we’ve found. Once the duck is cooked, wrap it in foil to keep warm and put it on a board to rest. We’ve spent some time researching a variety of sources for reliable instructions on roasting duck. Quarter oranges and squeeze juice into duck cavities; add orange quarters and bay leaves. Remove the duck from the oven, turn it breast side down on the rack and continue roasting. I used more sugar and more cornstarch because I like thicker and sweeter orange sauce. Roast Duck with Orange and Ginger. Your email address will not be published. —Jeanne Koelsch, San Rafael, California, Roast Duck with Orange Glaze Recipe photo by Taste of Home, Prep: 10 min. I am talking about a roast duck recipe called duck à l'orange, or also known as canard à l'orange in France. What is duck à l'orange? When you factor in how much fat is rendered from the skin during the cooking process, you’ll find that a duck this size yields only about 4 servings. If you’re planning to serve duck as an alternative to roast turkey for Thanksgiving or Christmas, you might want to try our Spiced Pomegranate Sauce (variation included in the recipe notes). Makes 1/2 cup. Add the pomegranate and orange juices, increase the heat to medium-high and bring to a rapid simmer. Gradually stir in orange juice, zest and hot pepper sauce until blended. You don’t want to have any of that lovely, crispy skin stick to the rack! The sauce turned out great! Thanks for letting us know! 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