ORANGE SAUCE FOR DUCK LEGS RECIPES

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ROAST DUCK WITH ORANGE SAUCE RECIPE - BETTYCROCKER.COM



Roast Duck with Orange Sauce Recipe - BettyCrocker.com 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 Betty Crocker Kitchens

Total Time 3 hours 10 minutes

Prep Time 20 minutes

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.

Nutrition Facts : Calories 485 , CarbohydrateContent 19 g, CholesterolContent 155 mg, FatContent 1 , FiberContent 1 g, ProteinContent 49 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 230 mg

DUCK à L'ORANGE RECIPE - JACQUES PéPIN | FOOD & WINE



Duck à l'Orange Recipe - Jacques Pépin | Food & Wine image

Because a single duck rarely has enough meat to feed more than two or three people, Jacques Pépin prepares two ducks side by side when serving this classic dish to guests. And because he's roasting whole ducks, he cooks them until they're well done, which results in the crispiest skin and best flavor.Recipes from Essential Pépin by Jacques Pépin. Copyright © 2011 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. More Recipes from French Masters

Provided by Jacques Pépin

Categories     Meat + Poultry

Total Time 3 hours 0 minutes

Yield 4 to 6

Number Of Ingredients 22

Two 5 1/2- to 6-pound Pekin ducks, trimmed of excess fat—necks, gizzards and hearts reserved
Salt and freshly ground black pepper
1 cup water
1 tablespoon vegetable oil
2 medium carrots, coarsely chopped
2 medium tomatoes, coarsely chopped
2 celery ribs, coarsely chopped
1 small leek, white and pale green parts only, coarsely chopped
1 small onion, coarsely chopped
2 garlic cloves, crushed but not peeled
2 bay leaves
1 teaspoon dried thyme
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 quart chicken stock or low-sodium broth
1 cup dry white wine
5 navel oranges
1/3 cup sugar
1/3 cup cider vinegar
2 tablespoons currant jelly
2 tablespoons Grand Marnier
2 tablespoons cold unsalted butter

Steps:

  • Preheat the oven to 450°. Cut off the first two wing joints of the ducks and reserve. Chop the necks into 2-inch lengths.
  • Prick the ducks around the thighs, backs and breasts. Season the ducks inside and out with salt and pepper. Set a rack in a very large roasting pan. Set the ducks breast up on the rack as far apart as possible. Add the water to the pan and roast the ducks in the center of the oven for 20 minutes. Turn the oven temperature down to 350°. Turn the ducks on their sides, propping them up by placing 2 large balls of foil between them, and roast for 30 minutes. Turn the ducks to their other sides and roast for 30 minutes longer.
  • Meanwhile, in a large saucepan, heat the oil. Add the hearts, gizzards, wing joints and necks and season with salt and pepper. Cook over moderately high heat, stirring, until richly browned, 10 minutes. Add the carrots, tomatoes, celery, leek, onion, garlic, bay leaves and thyme and cook, stirring, until softened, 5 minutes. Stir in the flour and tomato paste, then gradually stir in the stock and wine. Bring to a boil, stirring, then reduce the heat to moderately low and simmer for 1 hour. Strain the sauce into a bowl, pressing on the solids.
  • Meanwhile, remove the zest in strips from 1 of the oranges. Cut the zest into a very fine julienne. In a small saucepan of boiling water, blanch the julienne for 1 minute. Drain and rinse under cold water; pat dry.
  • Halve and squeeze 2 of the oranges; you will need 1 cup of juice. Peel the remaining oranges (including the one you stripped the zest from) with a knife, removing all of the bitter white pith. Cut in between the membranes to release the sections into a bowl.
  • In a medium saucepan, boil the sugar and vinegar over moderately high heat until the syrup is a pale caramel color, 4 minutes. Gradually add the 1 cup of orange juice, then the currant jelly and bring to a boil. Add the strained duck sauce and simmer over moderate heat to reduce slightly, 8 minutes. Season with salt and pepper. Add the Grand Marnier and remove from the heat. Swirl in the butter, 1 tablespoon at a time.
  • Pour off the fat in the roasting pan. Turn the ducks, breasts sides up, and roast for 40 minutes longer. Remove the ducks from the oven and preheat the broiler. Broil the ducks 6 inches from the heat, rotating the pan a few times, until richly browned, about 3 minutes.
  • Insert a wooden spoon into the cavities and tilt the ducks, letting the juices run into the pan. Transfer the ducks to a platter and keep warm. Scrape the pan juices into a fat separator and pour the juices back into the roasting pan. Simmer over moderate heat, scraping up any browned bits and coagulated juices. Strain the contents of the roasting pan into the orange sauce.
  • Garnish the duck platter with the reserved orange sections and scatter the blanched zest over the ducks. Carve the ducks at the table and pass the sauce separately.

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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.
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Reviews 5
Total Time 3 hours 30 minutes
  • 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.
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  • Stir the reserved julienne orange strips and marmalade into the jus and bring to a simmer. Mix the cornflour with one tablespoon of cold water in a small bowl until smooth. Stir it into the orange sauce and cook for 1-2 minutes more, stirring regularly until the sauce is thickened and glossy. Pour any juices that have collected from the resting duck into the sauce and simmer for a few seconds, stirring. Pour into a warmed jug. 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.
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This is one of those leave em' and love em' meals. For all the ease of the express-style food, there is something to be said for simply stashing something in the oven for an hour or two when stuck in too-tired-to-cook mode. True, one needs a little patience, which might make this more of a lazy weekend dinner than the answer to your everyday exhaustion issues. You don't need to serve much alongside, perhaps no more than a fennel salad dressed with a spritz or two of orange juice and a squeeze of lime, or some bitter green salad leaves. When you're in a hurry, a duck breast can seem like the solution, but the leg, cheaper yet richer, is more of a treat for those who like to eat. Of course, it's fattier than the appropriately named leaner magret: that's what makes the leg taste better. And please - enough with the supposed health concerns. I mean: it's not as though the obesity-epidemic was caused by the overconsumption of duck legs. Besides, as the late great James Beard sniffily wrote "A gourmet" - and that's him, not me, I'm just greedy - "who looks at calories is like a tart who looks at her watch."
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Reviews 3.9
Total Time 2 hours 15 minutes
  • Making leftovers right: If you have even a small amount of meat left, you could bag and mark it up and store it in the freezer for up to two months for future use. Thaw overnight in the refrigerator.
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This is one of those leave em' and love em' meals. For all the ease of the express-style food, there is something to be said for simply stashing something in the oven for an hour or two when stuck in too-tired-to-cook mode. True, one needs a little patience, which might make this more of a lazy weekend dinner than the answer to your everyday exhaustion issues. You don't need to serve much alongside, perhaps no more than a fennel salad dressed with a spritz or two of orange juice and a squeeze of lime, or some bitter green salad leaves. When you're in a hurry, a duck breast can seem like the solution, but the leg, cheaper yet richer, is more of a treat for those who like to eat. Of course, it's fattier than the appropriately named leaner magret: that's what makes the leg taste better. And please - enough with the supposed health concerns. I mean: it's not as though the obesity-epidemic was caused by the overconsumption of duck legs. Besides, as the late great James Beard sniffily wrote "A gourmet" - and that's him, not me, I'm just greedy - "who looks at calories is like a tart who looks at her watch."
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  • 1. Preheat the oven to 180C (200C conventional).

    2. Heat the oil in a large frying-pan over a medium heat. Season the duck generously with salt and pepper, then place skin-side down in the pan for 6 minutes. Flip and sear for 4 minutes, then transfer to a roasting tray, skin-side up.

    3. Add all the other ingredients to the tray, seasoning with salt. Place the tray over a medium heat and bring to a simmer, ensuring the legs aren't submerged. Cover tray tightly with baking paper, then foil, and transfer to the oven. Cook for 1 hour.

    4. After an hour, uncover the tray, remove the cinnamon and turn the temperature up to 200C (220C conventional). Roast for 25-30 minutes until the duck is coloured and the sauce has reduced a little. The meat should be falling from the bone. 

    5. Serve as is, or strain off some of the juices and reduce in a separate pan for a thicker sauce. Serve with mashed potatoes or cous cous and greens.

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SLOW-ROAST DUCK WITH PORT & CHERRY SAUCE - THE HAPPY FOO…
Transform your Sunday lunch with Mary Berry's slow-roasted duck with a Port & cherry sauce, as seen on her BBC series, Classic.
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  • 1. Preheat the oven to 220°C/200°C fan/Gas 7.

    2. Sit the duck, breast side up, on a trivet in a roasting tin and dry the skin with kitchen paper – the drier it is the crisper the cooked skin will be. Rub the skin with oil and season with salt.

    3. Roast in the oven for about 30 minutes or until golden. Reduce the oven temperature to 160°C/140°C fan/Gas 3 and slow-roast for 2½ hours, basting from time to time. The wings of the duck should be tender, and the legs should come away easily from the body of the bird.

    4. Drain the fat from the bottom of the tin, reserving 1 tablespoon for cooking the sauce (see also tip). Increase the oven temperature to 220°C/200°C fan/Gas 7 and return the tin to the oven for 20–30 minutes or until the skin of the duck is golden and crisp. Remove from the oven to rest for 15 minutes before carving.

    5. Meanwhile, make the sauce. Heat the reserved duck fat in a medium saucepan and fry the shallots over a medium-high heat for 4–5 minutes until lightly golden but not burnt. Pour in the port, wine and stock, then raise the heat and allow to bubble for 5–10 minutes until reduced by a third.

    6. Add the jelly and vinegar, then strain the sauce and discard the shallots. Mix the cornflour with 3 tablespoons of water in a small bowl until smooth. Add a little of the hot sauce to the bowl and then add the mixture to the rest of the sauce in the pan. Add the cherries and carefully bring to the boil, stirring. Season with salt and pepper and boil until the sauce is glossy and thick enough to coat the back of a spoon.

    7. Carve the duck – it will be very tender and cooked through, not pink like a duck breast – and serve with the cherry sauce.

    Cook time: 3½ hours, plus resting.

    Prepare ahead: The sauce can be made up to a day ahead and reheated. The duck can be roasted 8 hours ahead if serving cold.

    Mary’s Classic Tips:

    * If your duck comes with the giblets, save them to make a flavoursome stock with the duck bones. It freezes well and can be used in place of the chicken stock used here. 

    * Keep the duck fat – it’s great for flavoursome roast potatoes. 

     

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Peking duck is one of the most famous and popular Chinese dishes. The traditional method is grand and laborious, requiring three days of intense preparation. This recipe simplifies that method for a home version that comes pretty close to the original. For that coveted crisp, golden skin, all the excess fat is trimmed, and the skin is separated from the meat. The duck is then air-dried overnight and roasted vertically to ensure even cooking, while rendering out the fat. The crunchiest skin comes from the duck’s backside and legs, so carve them off first to maintain their crackly texture. A simple honey and five-spice glaze creates a beautiful mahogany lacquer on the finished duck.
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  • To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.
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