Best 12 Roast Duck With Orange Sauce Recipes

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Roast duck with orange sauce is a classic dish that can be enjoyed by people of all ages. The succulent and tender duck meat pairs perfectly with the sweet and tangy orange sauce, creating a flavor combination that is sure to impress your taste buds. Whether you are cooking for a special occasion or just want to enjoy a delicious meal, roast duck with orange sauce is a great choice. This article will provide you with some tips and tricks for creating the perfect roast duck with orange sauce, so that you can enjoy this delicious dish in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST DUCK WITH ORANGE SAUCE



Roast Duck with Orange Sauce image

Add the refreshing taste of orange to your roast duckling. This recipe is sure to become a holiday favorite in your home.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Number Of Ingredients 11

1 duckling (4 to 5 pounds)
2 teaspoons grated orange peel
1/2 cup orange juice
1/4 cup currant jelly
1 tablespoon lemon juice
1/8 teaspoon ground mustard
1/8 teaspoon salt
1 tablespoon cold water
1 1/2 teaspoons cornstarch
1 orange, peeled and sectioned
1 tablespoon orange-flavored liqueur, if desired

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



Roasted Ducklings in Orange Sauce image

Coating blanched ducklings in orange liqueur makes them develop a crisp, deep mahogany skin as they roast on a bed of orange slices and other aromatics.

Provided by Monte Farber and Amy Zerner

Categories     HarperCollins     Duck     Roast     Christmas     Christmas Eve     Orange     Rosemary     Thyme     Garlic     Holiday 2018     Dinner

Yield 8 servings

Number Of Ingredients 24

For the ducks:
2 ducklings, about 5 pounds each, giblets saved for the sauce
1 tablespoon coarse salt
1 bunch fresh thyme
1 bunch fresh rosemary
6 garlic cloves, peeled
2 oranges, one quartered and seeded; the other sliced in 1/4-inch-thick rounds
2 to 3 onions sliced in 1/2-inch-thick rounds
1 bunch carrots, peeled and halved lengthwise
1/4 cup Cointreau or other orange liqueur
1 teaspoon salt
2 teaspoons freshly ground black pepper
For the sauce:
16 ounces beef or chicken stock
Giblets and necks from the ducklings
2 to 3 tablespoons rendered duck fat (from the roasting ducklings)
2 tablespoons all-purpose flour
1/2 cup Cointreau or other orange liqueur
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup fresh orange juice
1 cup orange marmalade
2 tablespoons thinly sliced orange peel
1 orange, sliced into thin rounds, for garnish

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.

EASY ORANGE GLAZE DUCK



Easy Orange Glaze Duck image

My husband told me his grandmother made something similar to this, so I made up a recipe and it turned out delicious! Now it is a favorite at holiday meals and whenever we can find ducks. Makes enough for 1 or 2 ducks. If you want, marinate the duck the night before in the mixture. It makes it a little more tender.

Provided by MomofFourPickyEaters

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 2h40m

Yield 4

Number Of Ingredients 7

1 (12 fluid ounce) can or bottle orange soda
1 (6 ounce) can frozen orange juice concentrate, thawed
½ (18 ounce) bottle honey barbecue sauce
¼ cup brown sugar
⅓ cup bottled teriyaki sauce
1 (5 pound) whole frozen duckling, thawed
1 (4.5 ounce) can sliced mushrooms, drained

Steps:

  • Pour the orange soda, orange juice concentrate, barbecue sauce, brown sugar, and teriyaki sauce into a bowl, and stir to combine and dissolve the sugar.
  • Preheat oven to 350 degrees F (175 degrees C). Remove any excess pieces of fat from inside the duckling, place the duck into a roasting pan, and prick the skin all over with a fork to allow the fat to drain off while roasting.
  • Brush the duckling with the orange mixture. Place the mushrooms into the cavity of the duck, and spoon in some of the orange sauce.
  • Roast the duck in the preheated oven, brushing it every 20 to 30 minutes with the orange sauce, until a meat thermometer inserted into a thick part of a thigh reads 165 degrees F (75 degrees C), about 2 1/2 hours.

Nutrition Facts : Calories 946.6 calories, Carbohydrate 73.7 g, Cholesterol 161.3 mg, Fat 54.6 g, Fiber 1.2 g, Protein 39.8 g, SaturatedFat 18.6 g, Sodium 1822.7 mg, Sugar 56.8 g

ROAST DUCK WITH ORANGE AND GINGER



Roast Duck with Orange and Ginger image

For a festive occasion, a burnished whole duck makes quite an impression - fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don't use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 12

1 5- to 6-pound Pekin (Long Island) duck
3 tablespoons kosher salt
1 tablespoon 5-spice powder, preferably homemade (see note)
1 large orange, zested and cut into 6 wedges
1 tablespoon grated ginger
1 tablespoon grated garlic
2 cups orange juice
1 tablespoons honey
2 tablespoons Demerara sugar
2 tablespoons soy sauce
1 2-inch piece of ginger, thickly sliced
3 star anise

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.

DUCK A L'ORANGE



Duck a l'Orange image

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. We have reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: Cooking a whole duck still feels wonderfully extravagant.

Categories     Citrus     Duck     Herb     Roast     Orange     White Wine     Gourmet

Yield Makes 4 servings

Number Of Ingredients 27

For duck
1 tablespoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon black pepper
1 (5- to 6-lb) Long Island duck (also called Pekin)
1 juice orange, halved
4 fresh thyme sprigs
4 fresh marjoram sprigs
2 fresh flat-leaf parsley sprigs
1 small onion, cut into 8 wedges
1/2 cup dry white wine
1/2 cup duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth
1/2 carrot
1/2 celery rib
For sauce
1/3 cup sugar
1/3 cup fresh orange juice (from 1 to 2 oranges)
2 tablespoons white-wine vinegar
1/8 teaspoon salt
2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler
1 13- by 9-inch flameproof roasting pan
Special Equipment
an instant-read thermometer; a 13- by 9-inch flameproof roasting pan

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).

ROAST DUCK WITH ORANGE GLAZE



Roast Duck with Orange Glaze image

This duck is a nice alternative for a festive dinner on holidays. The meat remains moist and tender, thanks to the fruity glaze and simple stuffing. -Jeanne Koelsch, San Rafael, California

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 4 servings (4 cups stuffing).

Number Of Ingredients 21

1 domestic duck (4 to 6 pounds)
1 teaspoon caraway seeds
1/2 medium green pepper, finely chopped
1 small onion, finely chopped
1 celery rib, finely chopped
1 tablespoon olive oil
1/2 cup chicken broth
1 tablespoon rubbed sage
1/2 teaspoon salt
1/8 teaspoon pepper
Pinch dried thyme
Pinch ground nutmeg
4 cups crushed seasoned stuffing
ORANGE GLAZE:
1/2 cup packed brown sugar
2 tablespoons plus 1-1/2 teaspoons sugar
2 tablespoons cornstarch
Pinch salt
1 cup orange juice
1 tablespoon grated orange zest
1 drop hot pepper sauce

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.

Nutrition Facts : Calories 1039 calories, Fat 54g fat (18g saturated fat), Cholesterol 154mg cholesterol, Sodium 1377mg sodium, Carbohydrate 93g carbohydrate (44g sugars, Fiber 5g fiber), Protein 42g protein.

SLOW ROASTED DUCK WITH ORANGE-SHERRY SAUCE



Slow Roasted Duck With Orange-Sherry Sauce image

The New Orleans raconteur Pableaux Johnson scored this recipe from Greg Sonnier of Gabrielle restaurant in the Mid-City neighborhood back in 2004, calling it a reflection "of the dual nature of New Orleans cookery." Inspired by the haute cuisine of K-Paul's Louisiana Kitchen, where Mr. Sonnier got his start, it also takes more than a bow toward the city's legendary street food tradition of gravy-soaked po' boys laden with French fries. At the restaurant, Mr. Sonnier served the dish over shoestring potatoes. Home cooks can substitute mock frites or hash browns. Either way, the interplay between the moist meat, luscious sauce and crisp potatoes is nonpareil. (Sam Sifton)

Provided by Pableaux Johnson

Categories     dinner, main course

Time 5h45m

Yield 2 to 3 servings

Number Of Ingredients 15

1 pound yellow onions, peeled and coarsely chopped
1/2 stick unsalted butter, melted
1 5-pound duck, rinsed and patted dry
Salt
Freshly ground pepper
2 large rosemary sprigs
2 cups fresh orange juice
1 cup dry sherry
1/2 cup soy sauce
2 medium carrots, peeled and julienned
4 ounces cremini or white button mushrooms, trimmed and sliced thin
2 tablespoons unsalted butter
1 7-ounce jar roasted red peppers, rinsed, drained and cut into strips
2 fresh chives, cut into 1-inch lengths
Hash browns (see recipe)

Steps:

  • Heat oven to 500 degrees. In a large bowl, toss onions with melted butter. Season duck inside and out with salt and pepper. Place rosemary sprigs inside duck's cavity and then tightly pack with buttered onion mixture.
  • Place duck in medium-size roasting pan, and roast for 10 minutes. Reduce oven temperature to 300 degrees and cover pan loosely with foil. Roast for about 4 1/2 hours, draining fat every hour.
  • Remove pan from oven and carefully discard as much fat as possible with a ladle. Add orange juice, sherry and soy sauce. Return pan to oven and roast uncovered for 30 minutes. Transfer duck to a platter and let cool slightly. Pour pan juices (about 4 cups) into a saucepan, discarding any pieces of skin. Skim off fat and bring to a boil over medium-high heat. Add carrots and reduce to 1 1/2 cups, strain and keep on the side. In same pan, sauté mushrooms with 2 tablespoons butter until brown. Add red peppers and briefly sauté, then add reduced sauce. Season to taste with salt and pepper. Keep warm over low heat.
  • Remove onions and rosemary from duck's cavity. Remove meat from bones. Place skin from duck breasts onto cookie sheet and bake at 400 degrees until skin starts to foam, about 5 to 10 minutes. Lower oven temperature to 200 degrees and place meat in oven to keep warm until serving.
  • Cover bottoms of individual plates with sauce and top with either pasta, shoestring fries, hash browns or unsalted potato chips. Place a generous amount of duck meat on top, then garnish with crispy skin, vegetables and chives.

CHEF JOHN'S ORANGE DUCK



Chef John's Orange Duck image

This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time.

Provided by Chef John

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 50m

Yield 2

Number Of Ingredients 11

2 duck breast halves
salt to taste
1 cup chicken broth
2 tablespoons orange liqueur (such as Grand Marnier®)
1 tablespoon sherry vinegar
1 tablespoon Seville orange marmalade, or more to taste
2 teaspoons grated orange zest
1 pinch cayenne pepper
1 tablespoon reserved duck fat
1 teaspoon all-purpose flour
1 tablespoon butter

Steps:

  • Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
  • Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
  • Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
  • Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
  • Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
  • Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 14.9 g, Cholesterol 129.6 mg, Fat 20.9 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 8 g, Sodium 593 mg, Sugar 12.2 g

PAN-ROASTED DUCK BREAST WITH ORANGE SAUCE AND TOURNE POTATOES



Pan-Roasted Duck Breast with Orange Sauce and Tourne Potatoes image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 32

2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Reserved duck bones and necks
1 onion, cut into large dice
1 carrot, cut into large dice
2 celery stalks, cut into large dice
2 lemongrass stalks, bruised and cut into 3-inch pieces
2 cloves garlic
2 fresh bay leaves
1 small bunch fresh thyme
1 cup dry white wine
4 cups chicken stock
1/3 cup sugar
1/3 cup apple cider vinegar
Juice of 2 navel oranges (about 1 cup)
2 tablespoons Grand Marnier
Chopped fresh flat-leaf parsley, for serving
2 tablespoons unsalted butter, cold
4 duck airline breasts from 2 whole ducks, bones and neck reserved for sauce
Kosher salt and freshly ground black pepper
Olive oil
2 whole star anise
One 2-inch piece ginger, peeled and sliced
1 small bunch fresh thyme
1 cup flat-leaf parsley stems
1 navel orange, supreme
Juice of 1/2 navel orange
Extra-virgin olive oil
Kosher salt
Kosher salt and freshly ground black pepper
16 Yukon gold potatoes
1 small bunch fresh thyme

Steps:

  • For the sauce: Place a large sauté pan or rondeau over medium-high heat. Add the olive oil and duck bones and necks and deeply brown on both sides. Add the onions, carrots, celery, lemongrass, garlic, bay leaves, thyme and a large pinch of salt and stir. Add the wine and stock and simmer for at least 1 hour, allowing the flavors to meld.
  • Meanwhile, place a medium saucepan over medium heat, add the sugar and vinegar and bring to a simmer, whisking to dissolve the sugar. Add the orange juice and continue to simmer the gastrique until syrupy, 8 to 10 minutes. You should have around 1/2 cup.
  • When the stock mixture is ready, strain it and add 1/2 cup to the gastrique, whisking to combine. Simmer until reduced by half, 10 to 15 minutes, then keep the sauce warm.
  • For the duck: While the sauce is reducing, score the skin on the duck breasts in a crosshatch pattern using a very sharp knife and being careful not to cut into the meat. Season the breasts on both sides with salt and pepper and place skin-side down in a cold large sauté pan coated with a drizzle of olive oil.
  • Place the pan over medium-low heat and slowly render most of the duck fat, 8 to 10 minutes. When the skin is deep golden brown and crisp, flip the breasts over and briefly brown on the other side. Place the star anise, ginger and thyme into the rendered fat and then baste the breasts until they have finished cooking, 3 to 5 minutes for medium. Transfer to a cutting board and keep warm. Reserve the duck fat in the pan for the potatoes.
  • For the parsley salad: Combine the parsley stems and orange supremes in a medium bowl. Toss with the orange juice, a drizzle of olive oil and a pinch of salt and set aside.
  • For the potatoes: Bring a medium pot of water to a boil and salt it generously. Meanwhile, tourne the potatoes. Trim each end so it's flat. The length of each potato should be roughly 2 inches. Using a paring knife or bird's beak knife, make 7 slices the length of the potato until you end up with a football shape. Put each potato in cold water after you tourne it to prevent oxidation.
  • Add the potatoes to the boiling water and boil until crisp-tender, 6 to 10 minutes. Drain the potatoes and pat dry.
  • Place a sauté pan over medium heat, add the reserved duck fat and heat until shimmering. Strain through a fine-mesh strainer into a heatproof bowl, then add 1 tablespoon of the fat back to the pan. Add the potatoes and cook, turning often, until light golden brown on all sides. Turn the heat down to low. Season with salt and pepper, then add the thyme and continue to cook, turning the potatoes occasionally, until tender.
  • Add the breasts to the pan, then pour off any excess fat. Remove the pan from the heat, add the Grand Marnier and flambe. When the flame goes out, return the pan to the heat, add the reserved sauce and heat through. Stir in the parsley and butter, season with pepper, then remove from the heat. Thinly slice the breasts, flesh-side up, against the grain. Place the potatoes on a platter, followed by the sliced duck, fat-side up. Drizzle with the sauce and top with the parsley salad.

DUCK IN ORANGE SAUCE



Duck in Orange Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

3/4 cup orange juice, plus 2 tablespoons
3/4 cup chicken broth
1 cup orange marmalade
1 tablespoon cornstarch
4 duck breasts
1 tablespoon paprika

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 - CANARD A L' ORANGE JULIA CHILD



Roast Duck With Orange Sauce - Canard a L' Orange Julia Child image

It was near my husband's birthday when a dear friend gave me two ducklings. Michael loves duck, so I asked him how he wanted them fixed. This is my adaptation of Julia Child's recipe for Duck a l'Orange. The ducklings were a perfect one serving size, 15 ounces, and 17 ounces. The recipe that I had, said that a 5 pound duck would take 1 hour and 30 minutes. Since ours were just about a pound each, they only took 25 minutes. Thank you, Jenny!

Provided by Sweetiebarbara

Categories     Whole Duck

Time 3h

Yield 2 small ducklings, 2 serving(s)

Number Of Ingredients 21

2 tablespoons peanut oil
1 duck giblets (along with neck, wing tips cut into 1-inch pieces, if not in frozen duck, use some of the fat from d)
1 carrot (sliced)
1 onion (sliced)
1 cup bouillon (beef)
3 cups water
4 parsley sprigs
1 bay leaf
1/4 teaspoon sage
1 quart water
4 oranges
3 tablespoons sugar
1/4 cup vinegar (red wine)
1 tablespoon cornstarch
3/4 cup port wine (I use Ruby port)
1 1/2 ounces orange liqueur
1/2 teaspoon lemon juice (optional)
1 tablespoon butter (softened)
2 lbs ducklings
salt (to taste)
pepper (to taste)

Steps:

  • Start the stock for the sauce well in advance.
  • Brown duck parts with carrot and onion in oil. (or brown carrot and onion with gleaned duck fat).
  • Add bullion and water.
  • Simmer with herbs and reduce to 2 cups.
  • Skim fat, any scum, strain, and set aside, or refrigerate until needed.
  • To begin the sauce, bring water to simmer while preparing orange peel.
  • The peel is for both the roasting duck, and the sauce. This also, needs to be done in advance.
  • Peel oranges, making sure that the strips are only the orange colored part, not the bitter white.
  • Julienne into strips about 1/8" or less by 1 1/2 ".
  • Simmer in water 6 minutes, drain, rinse in cold water, dry, and set aside.
  • Peel orange segments, put in covered container, and set aside, or refrigerate.
  • Prepare duck by trimming loose fat, making sure all feathers are gone, and remove wishbone from breast (optional).
  • Prick skin to allow fat to escape, and to baste the duck during the cooking.
  • Season cavity of ducks with salt and pepper, and place 1/3 of orange peel and 1/3 of orange segments inside.
  • The small ducklings will take about 25 to 30 minutes to roast, so you might want to continue the sauce at this point and preheat the oven to 450°F.
  • In a saucepan, blend sugar and vinegar over low heat to dissolve.
  • Boil rapidly until mixture begins to caramelize.
  • Lower heat to simmer, add half the duck stock, and stir until mixture is no longer caramelized.
  • Remove from heat.
  • Add remaining stock, blended cornstarch with 2 tablespoons of the port, remaining orange peel, and all but a few orange segments (saved for garnish).
  • Simmer for 3-4 minutes, correct seasoning, and keep warm. Sauce should be clear and slightly thickened.
  • Place ducklings on rack in small roasting pan, breast side up and place in oven.
  • Roast 5 minutes, reduce heat to 350°F, and turn on side, and place back in oven.
  • Continue to roast and turn, until duck is breast up. Roast 25 to 30 minutes total.
  • When ducklings are done (juice will be rosy clear) place on warmed individual platters and keep warm.
  • Finish sauce by removing fat from roasting pan and deglaze with port.
  • Add to sauce.
  • Bring sauce to simmer, add orange liqueur, and correct seasoning with lemon juice if sauce seems too sweet.
  • Remove sauce from heat, swirl in butter and spoon some over ducks and put remainder in a warmed sauceboat.
  • Garnish ducks with remaining orange segments, place rice and peas on platters and serve.

ROAST DUCK A L'ORANGE WITH DIRTY RICE



Roast Duck a L'Orange With Dirty Rice image

Roast duck with orange sauce served over dirty rice. Courtesy of Frank Brigtsen, Brigtsen's Restaurant

Provided by Food.com

Categories     Duck

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 34

2 whole ducks, 4-4 1/2 lbs. each
6 tablespoons meat seasoning
4 tablespoons fresh whole rosemary, de-stemmed
4 cups diced yellow onions
4 cups duck or 4 cups chicken stock, to deglaze the roasting pan
2 tablespoons reserved duck fat
1 cup finely diced yellow onion
3 cups freshly squeezed orange juice
1 cup granulated sugar
2 tablespoons water
1 cup rich duck stock or 1 cup pan dripping, warmed
1 tablespoon pepper jelly
1 1/2 teaspoons salt
1 cup fresh orange, quartered and thinly sliced
2 tablespoons cornstarch, dissolved in 2 Tablespoons cold water or 2 tablespoons duck stock
2 tablespoons duck fat or 2 tablespoons mild olive oil
1 cup ground beef
3/4 cup finely diced yellow onion
1/2 cup finely diced bell pepper
1/2 cup finely diced celery
3/4 cup peeled diced eggplant (1/4 inch pieces)
1/2 teaspoon minced fresh garlic
1 bay leaf
2 3/4 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1/8 teaspoon ground cumin
1/2 teaspoon dried whole-leaf oregano
1/2 cup ground duck or 1/2 cup chicken liver
3 cups chicken stock, in all
1 1/2 cups jasmine rice
1/2 cup thinly sliced green onion
2 tablespoons finely chopped flat leaf parsley

Steps:

  • Preheat oven to 500°. Season the ducks inside and out with the meat seasoning. Place the ducks into a roasting pan that is at least two inches deep.
  • In a mixing bowl, combine the rosemary leaves and diced onions. Stuff each duck with the rosemary/onion mixture.
  • Place the ducks in the oven and immediately lower the temperature to 350°. Cook the ducks until crisp and tender, about 4-41/5 hours. Drain the excess fat from the roasting pans after the first hour, and again every hour. Reserve the duck fat. The ducks are ready when you can easily twist the drumstick with your hand.
  • When the ducks are done, remove them from the roasting pan and set aside. Drain off any excess duck fat. Place the roasting pan on the stove over medium-high heat. Add 4 cups duck or chicken stock and bring to a boil. Reduce heat to low and cook for 8-10 minutes, scraping the bottom of the pan with a metal spatula to release all of the pan drippings. Strain and set aside.
  • To make the orange sauce: Heat the duck fat in a pot over medium-high heat. Add the 1 cup of finely diced onions and cook, stirring constantly, until the onions are caramelized (dark brown).
  • Add the orange juice, reduce heat to medium, and cook until the juice reduces to about 2 cups.
  • Make a caramel:.
  • In a large skillet, add the sugar and water. Whisk until fully blended. Cook over medium-low heat to make a caramel. Slowly add the warmed duck stock and cook, stirring occasionally, until the caramel dissolves in the stock. Add the caramel/stock mixture to the orange juice mixture and bring to a boil.
  • Add the pepper jelly, salt, and oranges. Cook for 4-5 minutes. Add the dissolved cornstarch and thicken the sauce. Strain into a separate pot and keep warm.
  • When the ducks are cool enough to handle, de-bone the ducks: Slice the ducks into halves. Slide your fingers underneath the breast meat and remove the breast and rib bones. Twist the drumstick and remove the leg bone and the "pin bone" that runs parallel to the drumstick. Remove the hip bone and thigh bone. Place the de-boned duck on a sheet pan and set aside or cover and refrigerate.
  • Make a simple duck stock: Place the duck bones in a pot and cover with cold water. Bring to a boil. Reduce heat to low and simmer for at least one hour. Strain and set aside.
  • To serve, cover the bottom of the sheet pans with duck stock and heat the duck in a 500° oven for 15 minutes. If you have a broiler, you can carefully crisp the skin under the broiler for a few seconds. Bring the orange sauce to a boil and serve 3 ounces of sauce underneath each portion of duck, alongside ¾ cup of dirty rice.
  • For the Rice:.
  • Heat the duck fat or olive oil in a cast-iron pot over medium-high heat. Add the ground beef and cook, stirring constantly, until very brown, 4-5 minutes. Add the onions, bell pepper, celery, and eggplant. Cook, stirring constantly, until the vegetables become soft, 3-4 minutes.
  • Add the garlic, bay leaf, salt, white pepper, black pepper, cayenne, cumin, and oregano. Cook for 1-2 minutes. Add 6 Tablespoons of the chicken stock. Cook, stirring occasionally, for 3-4 minutes.
  • Stir in the ground liver. Add the remaining chicken stock and bring to a boil. Turn heat to low and simmer for 2 minutes.
  • Stir in the raw rice and cover the saucepan. Turn heat to very low and cook until the rice is done, 18-20 minutes.
  • Fold in the green onions and parsley. Serve immediately.

Nutrition Facts : Calories 3551.9, Fat 273.9, SaturatedFat 92.2, Cholesterol 537.4, Sodium 3197.2, Carbohydrate 170.4, Fiber 9.2, Sugar 86.4, Protein 97.4

Tips:

  • For the perfect crispy skin, ensure the duck is completely dry before roasting.
  • Prick the duck skin with a fork to help render the fat and get the crispy skin.
  • Roast the duck breast side up for the first half of the cooking time to render the fat.
  • Flip the duck breast side down for the second half of the cooking time to ensure even cooking.
  • Use a meat thermometer to ensure the duck is cooked to your desired doneness.
  • Let the duck rest for at least 15 minutes before carving to allow the juices to redistribute.
  • Serve the duck with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Roast duck with orange sauce is an impressive and delicious dish that is perfect for a special occasion. With its crispy skin, tender meat, and flavorful orange sauce, this dish is sure to please everyone at the table. By following these tips, you can create a perfect roast duck every time. Whether you're a seasoned cook or a beginner, this recipe is sure to be a success. So next time you're looking for a special dish to impress your friends and family, give roast duck with orange sauce a try.

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