DUCK HEAD RECIPE RECIPES
PEKING DUCK RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 2 hours 55 minutes
Prep Time 5 minutes
Cook Time 50 minutes
Yield 30 servings
Number Of Ingredients 7
Steps:
- Soak the whole duck in the large pot of boiling water. Remove it as soon as the skin changes color.
- Sprinkle the inside of the duck with sugar, salt, and five-spice powder. Rub the skin of the duck with molasses. Truss the duck with string and hang in an airing place for 2 hours, or put the duck in the refrigerator overnight without any cover. This will dry the skin of the duck so that it will be crispy.
- Preheat rotisserie oven to 375 degrees and bake for 45 minutes or until the skin is reddish brown.
- Before serving, pour hot oil over the skin to increase the crispiness. Carve the skin and meat from the duck, and serve.
CHEF JOHN'S ORANGE DUCK RECIPE | ALLRECIPES
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 Duck Recipes
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2 servings
Number Of Ingredients 11
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, CarbohydrateContent 14.9 g, CholesterolContent 129.6 mg, FatContent 20.9 g, FiberContent 0.3 g, ProteinContent 19.8 g, SaturatedFatContent 8 g, SodiumContent 593 mg, SugarContent 12.2 g
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