ROASTED DUCK SAUCE 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

ROAST DUCK WITH CITRUS PAN SAUCE RECIPE - MARCIA KIESEL ...



Roast Duck with Citrus Pan Sauce Recipe - Marcia Kiesel ... image

A bright citrus pan sauce is all that's needed to round out this simple roast duck, cooked to a rich caramel brown. To render the fat and ensure a crisp skin, the duck is first steamed; Marcia Kiesel scatters a handful of coriander seeds over the steaming water, which releases their orangelike scent.More Duck Recipes

Provided by Marcia Kiesel

Total Time 2 hours 45 minutes

Yield 4

Number Of Ingredients 9

One 5 1/2-pound Pekin or Long Island duck, neck reserved
Salt and freshly ground pepper
1 navel orange—one half cut into wedges, one half juiced
1 lemon—one half cut into wedges, one half juiced
2 cups water
2 tablespoons coriander seeds
1/2 teaspoon soy sauce
1/2 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour

Steps:

  • Preheat the oven to 325°. Prick the duck all over with a sharp knife. Season the cavity with salt and pepper and stuff it with the orange and lemon wedges.
  • In a medium roasting pan, combine the water, coriander seeds and duck neck. Place the duck on a rack, season with salt and pepper, set it in the roasting pan and cover with foil. Bring the water to a boil over high heat. Transfer the duck to the oven and roast for 1 hour, until most of the fat has been rendered.
  • Transfer the duck to a work surface. Increase the oven temperature to 350°. Strain the pan juices into a medium bowl and skim off the fat. Return the duck to the roasting pan and prick it all over a second time. Roast uncovered for 1 hour.
  • Increase the oven temperature to 400°. Tip any juices from the cavity into the roasting pan and transfer the duck to a large rimmed baking sheet. Roast the duck for 45 minutes longer, until the meat is very tender and the skin is crisp.
  • Meanwhile, set the roasting pan over moderately high heat. Add the orange and lemon juices and boil for 1 minute. Add the reserved pan juices and the soy sauce and boil for 1 minute longer. Pour the liquid into a small saucepan and bring to a simmer over moderate heat.
  • In a medium bowl, make a paste with the butter and flour. Whisk in 1/4 cup of the hot liquid until smooth, then scrape the mixture into the saucepan. Simmer over low heat, whisking, until the sauce has thickened, about 2 minutes. Season with salt and pepper.
  • Transfer the duck to a carving board and let rest for 10 minutes. Carve the duck and serve with the citrus sauce.

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