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Duck In Orange Sauce

Western.Chefs's picture
Ingredients
  Duck with giblets 5 Pound (1 Piece)
  Dried rosemary leaves 2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Orange zest strip 2 (Colored Part Of The Rind)
  Yellow onion 1 Large, quartered
  Carrot 1 Large, thickly sliced to make 1/2 cup
  Garlic cloves 2 Large
  Chicken stock/Low sodium chicken broth 1 1⁄2 Cup (24 tbs)
  Tomato paste 2 Tablespoon
  Whole peppercorns 6 (White Or Black)
  Whole cloves 4
  White wine vinegar 1⁄4 Cup (4 tbs)
  Sugar 3 Tablespoon
  Blanched julienned orange zest 1⁄3 Cup (5.33 tbs)
  Cornstarch 1 Tablespoon, dissolved in water
  Water 2 Tablespoon
  Lemon juice 1 Teaspoon (Or To Taste)
  Orange 1 Small, peeled, sectioned
Directions

1. Preheat the oven to 475°F. Rinse the duck and pat it dry. Reserve the giblets; discard the liver. Season the cavity with 1 teaspoon of the rosemary, 1/4 teaspoon each of the salt and pepper, and the 2 strips of orange zest. Using a skewer, prick the skin on the lower breast, legs, and around the wings. Truss and place breast-side-up on a rack in a shallow roasting pan. Surround it with the onion, carrot, garlic, and reserved giblets. Roast, uncovered, for 30 minutes.
2. Lower the temperature to 350°F. Remove the pan from the oven, discard the fat, and transfer the vegetables and giblets to a medium-size saucepan. Roast the duck for 1 hour or until the juices run clear when the thigh is pierced with a fork. Transfer the duck to a serving platter and cover loosely with foil. Fancy Fare: Duck in a tangy orange sauce
3. To the vegetable mixture, add the stock, tomato paste, peppercorns if you wish, cloves, the remaining 1 teaspoon of rosemary, and the remaining 1/4 teaspoon each of salt and pepper. Bring to a boil, lower the heat, and simmer, uncovered, for 45 minutes, skimming the surface.
4. In another medium-size saucepan, stir the vinegar and sugar. Cook over moderate heat for 5 minutes, swirling the pan, until golden. Strain the stock mixture into this pan, stir in the blanched orange zest, and simmer for 5 minutes. Whisk in the cornstarch mixture, boil for 2 minutes, then stir in the lemon mice and orange sections. Serve the duck with the orange sauce, Duchesse Potatoes, and Honey-Spiced Carrots.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
4

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