Balsamic Orange Honey Maple Syrup Glazed Duck Recipes

Steps:

• Preheat oven to 190c.
• Mix all the ingredients (except the duck!) together in a small saucepan and simmer for 5 minutes.
• Reserve 1/4 of the glaze.
• Sit the duck on a rack over a baking dish, baste and place in oven.
• Baste the duck every 10 minutes throughout the cooking process with remaining 3/4 of glaze.
• A 2kg duck should take about 1 hour 15 minutes to cook, but give one of his legs a pull, and if it moves freely and any juices run clear, your duck will be cooked.
• Place on a serving platter brush with reserved glaze and serve.
• Pass any remaining reserved glaze to be spooned over carved duck.

Steps:

• Preheat oven to 475 degrees F.
• Pat duck breasts dry. Lightly prick duck skin surface several times with a fork to help fat cook out. In a small bowl, combine salt with the other seasonings and season the duck. Insert a pop-up thermometer at an angle, in the thickest part of the breast. Place duck in preheated oven and turn down heat to 375 degrees F. Roast for about 25 minutes, until internal temperature reaches 165 degrees F.
• Meanwhile, in a medium bowl, stir together glaze ingredients. About 10 to 15 minutes before duck is done, pour glaze over duck and finish cooking.
• Let duck rest, tented with foil for 5 to 10 minutes before carving.

Steps:

• Preheat oven to 375f. Mix all the ingredients (except the duck!) together in a small saucepan and simmer for 5 minutes. Reserve 1/4 of the glaze. Sit the duck on a rack over a baking dish, baste and place in oven. Baste the duck every 10 minutes throughout the cooking process with remaining 3/4 of glaze. A 4.5 lb duck should take about 1 hour 15 minutes to cook, but give one of his legs a pull, and if it moves freely and any juices run clear, your duck will be cooked. Place on a serving platter brush with reserved glaze and serve. Pass any remaining reserved glaze to be spooned over carved duck.

Steps:

• Heat oven to 160C/140C fan/gas 3. Place the duck legs on a wire rack, skin-side up, with a tray underneath to catch the fat. Put in the oven and roast for 1 hr. Meanwhile, to make the glaze, pour the soy sauce, maple syrup, honey and juice into a saucepan and bring up to the boil. Add the cinnamon stick and ginger and simmer until the glaze is sticky, then leave to cool.
• After 1 hr, turn the oven up to 180C/160C fan/gas 4. Brush the glaze generously over the duck and continue to cook for 30 mins, brushing with glaze every 5 mins or so, until the duck is a deep mahogany with a caramelised crust. Remove from the oven and leave to rest.
• While the duck is roasting, make the dressing by whisking together all the ingredients, except the oil, in a pan. Simmer until reduced by half, then whisk in the oil. If you like, you can char the orange segments. Lay them on a metal baking tray and caramelise them with a blowtorch (you only need to colour one side). Don't blowtorch on parchment or a non-heat resistant plate.
• To serve, tip the watercress and orange segments into a large bowl and toss in half the dressing. Divide the salad between the plates, place a crispy duck leg on top and drizzle with a little extra dressing.

Steps:

• Prick skin on each duck breast with a fork.
• Blend the honey and soy sauce to make a glaze and brusy over the fillets.
• Set them skin side up on a rack in a roasting tin.
• Chill until ready to cook.
• To make the sauce,slice away the outer peel and white pith from the grapefruit.
• With a sharp knife, cut into the fruits between the membrane to lift out the segments.
• Reserve the fruit and any juice in a bowl.
• Put the sugar into a dry pan.
• Set over a moderate heat and stir until the sugar melts and turns to caramel.
• Draw off the heat and add the fruit juice (Cover your hand as the mixture will boil up furiously with the addition of cold liquid) Replace the pan on the heat, if they are any lumps of caramel, stir over a low heat until they dissolve.
• Add the honey, soy sauce, lemon juice and ginger.
• Stir until the mixture simmers.
• Blend the cornstarch with 2 TBS cold water.
• Stir into the pan and cook, stirring until the sauce thickens and clears.
• Remove from heat.
• heat oven to 400*F.
• Set the duck fillets in the oven and roast for 35 to 40 minutes until the skins are golden and the flesh is still a little pink.
• Reheat the sauce,add the grapefruit pieces and any juices in the bowl.
• Slice each fillet lengthways into three, arrange on a heated platter and spoon over the grapefruit and ginger sauce.

Steps:

• Boil water in a large kettle.
• Place duck, anise and parsley in boiling water; cook 10 minutes.
• Remove duck from water; let cool on rack for 2 hours.
• Preheat oven to 350*.
• Bake duck on rack in a roasting pan for 1 1/2 hours.
• Mix orange juice, soy sauce, honey, sherry, salt and ginger juice.
• Pour half of mixture into cavity and brush remaining mixture on duck.
• Bake 30-40 minutes more; basting every 10 minutes during the last 1/2 hour of baking.
• Transfer duck to a platter.
• Garnish with orange slices.
• Serve hot.

Steps:

• Scrub the oranges well, cut the rind from 2 oranges, using a sharp knife, and trim off most of the pith.
• Cut the rind into short, thin strips.
• Squeeze the juice from the oranges, you need 250ml.
• Combine the orange rind and juice, sugar, ginger, chilli, star anise, cinnamon sticks, sweet chilli sauce, fish sauce, vinegar and red wine in a saucepan and bring to the boil, stirring.
• Boil for around 10 minutes, stirring occasionally, until lightly syrupy.
• Prick the duck skin well, and heat the oil in a non-stick frying pan.
• Add the duck breasts and sear, skin side down for 8 minutes or till brown.
• Then turn and cook for another 8 minutes.
• Remove the duck and allow it to rest for 5 minutes before serving.
• Cut the spring onions into finger lengths, then into strips.
• Slice the duck thickly, arrange on warmed plates and scatter with spring onion shreds.
• Spoon the sauce over the top.
• Serve with rice or noodles.