DUCK WITH ORANGE HAZELNUT STUFFING
For more than half a century, this elegant entree has graced my family's holiday table. The zesty stuffing with its nice nutty crunch complements the slices of moist duck, while the hint of orange in the gravy sets it apart.
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 26
Steps:
- Preheat oven to 350°. Sprinkle the inside of ducks with salt; prick skin lightly several times, being careful not to cut into the meat. Rub skin grated orange zest and sprinkle with seasoned salt; set aside. Combine the first 15 stuffing ingredients; spoon into ducks. If desired, secure legs with baker's twine., Place with breast side up on a rack in a large shallow roasting pan; pour enough water below rack to thinly cover bottom of pan. Bake, uncovered, until a thermometer reads 180° in the thickest part of the thigh and 165° for stuffing, 2 to 2-1/2 hours, rotating pan halfway through and tenting with foil if needed to prevent overbrowning. , For gravy, combine 3 tablespoons pan drippings, flour, salt and pepper in a saucepan; stir until smooth. Heat until bubbly, stirring constantly. Gradually add broth. Bring to a boil; cook for 1-2 minutes, stirring constantly. Add marmalade; stir until smooth.
Nutrition Facts : Calories 973 calories, Fat 73g fat (20g saturated fat), Cholesterol 207mg cholesterol, Sodium 1452mg sodium, Carbohydrate 34g carbohydrate (16g sugars, Fiber 5g fiber), Protein 45g protein.
DUCK A L'ORANGE
Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: Cooking a whole duck still feels wonderfully extravagant.
Categories Citrus Duck Herb Roast Orange White Wine Gourmet
Yield Makes 4 servings
Number Of Ingredients 27
Steps:
- Roast duck:
- Put oven rack in middle position and preheat oven to 475°F.
- Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.
- Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside.
- Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.
- Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.
- Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.
- Make sauce:
- While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.
- Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.
- Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.
- Available at D'Artagnan (800-327-8246).
DUCK STUFFED WITH CHICKEN LIVER, CANDIED ORANGE, AND PEARS
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine sugar and 2 2/3 cups water in heavy medium saucepan. Bring to simmer, stirring until sugar dissolves. Add orange slices and boil gently until orange peels are almost translucent, about 30 minutes. Drain. Place orange slices on rack set over plate and let drain another 30 minutes. Cut slices into 1/2-inch dice. (Can be made 1 day ahead. Cover and refrigerate.)
- Heat 4 tablespoons oil in large nonstick skillet over medium-high heat. Add chicken livers, sage, and garlic; sauté until livers are browned but still slightly pink inside, about 9 minutes. Remove from heat; cool slightly. Cut chicken livers into 1/2-inch dice; return to skillet. Mix in pears and diced candied oranges. Season stuffing to taste with salt and pepper.
- Preheat oven to 400°F. Boil wine in small saucepan for 3 minutes to allow alcohol to cook away; set aside. Sprinkle duck cavities with salt and pepper. Fill cavities with liver stuffing, dividing equally. Close cavity openings with small metal skewers. Place ducks in large roasting pan. Brush ducks with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Roast ducks 20 minutes. Pour wine into roasting pan. Brush ducks with honey. Continue to roast until ducks are cooked through and juices run clear when thickest part of thigh is pierced with fork, about 1 hour 10 minutes longer. Transfer ducks to platter. Spoon fat off top of pan juices and discard. Pour pan juices into small bowl; season with salt and pepper. Serve ducks and stuffing with pan juices.
HAZELNUT, PANCETTA & ORANGE STUFFING
This recipe makes enough smoked pancetta, orange zest and sage stuffing for a 4.5kg turkey - or roll into balls and bake
Provided by Jenny White
Categories Side dish
Time 50m
Number Of Ingredients 9
Steps:
- Heat a large frying pan and add the pancetta. Cook for 2-3 mins until just starting to turn golden. Remove from the pan with a slotted spoon and set aside. Add the butter, onions and garlic to the pan, and cook for 4-5 mins, stirring occasionally. Remove from the heat and transfer to a bowl with the pancetta. Leave to cool.
- Heat oven to 180C/160C fan/gas 4. Stir the orange zest, breadcrumbs, sage and nuts into the onion mixture and mix well. Season, then stir in enough of the beaten egg to bind the mixture but not make it sloppy. Use to stuff the turkey or shape into balls, place in a roasting tin and cook for 30 mins.
Nutrition Facts : Calories 289 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
ROAST DUCK WITH ORANGE GLAZE
This duck is a nice alternative for a festive dinner on holidays. The meat remains moist and tender, thanks to the fruity glaze and simple stuffing. -Jeanne Koelsch, San Rafael, California
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 4 servings (4 cups stuffing).
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Sprinkle inside of duck with caraway seeds; prick skin all over with a fork. In a large skillet, sauté vegetables in oil. Stir in broth, seasonings and stuffing., Loosely stuff duck with stuffing mixture. Skewer neck opening; tie drumsticks together with kitchen string. Place breast side up on a rack in a large shallow roasting pan., Bake, uncovered, until golden brown and a thermometer reads 170° for the duck and 165° for the stuffing, 2-1/2 to 3-1/4 hours. Drain fat from pan as it accumulates. Cover loosely with foil if duck browns too quickly. Cover and let stand 20 minutes before removing stuffing and carving., Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan. Gradually stir in orange juice, zest and hot pepper sauce until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with duck.
Nutrition Facts : Calories 1039 calories, Fat 54g fat (18g saturated fat), Cholesterol 154mg cholesterol, Sodium 1377mg sodium, Carbohydrate 93g carbohydrate (44g sugars, Fiber 5g fiber), Protein 42g protein.
ORANGE-STUFFED CHRISTMAS DUCK
Duck with an orange glaze is an unbeatable combination, this mouthwatering main course is a festive feast for two
Provided by Alex Hollywood
Categories Dinner, Lunch, Main course, Supper
Time 1h50m
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the duck on a rack set over a roasting tin and prick the skin all over with a skewer. Season well. Halve one of the oranges and squeeze some of the juice into the duck cavity and the tin, then stuff the cavity with both of the halves. Pour 100ml water into the tin and roast for 20 mins per 500g (about 50 mins). Turn the oven up to 220C/200C fan/ gas 7 and roast for another 20 mins until the duck skin is crispy and golden.
- Put a small pan of water on to boil. Using a peeler, pare the zest from the remaining orange. Scrape any pith off the zest using a small, sharp knife. Add the zest to the water and gently boil for 8-10 mins, then drain, slice thinly into strips and set aside. In the same pan, dissolve the brown sugar with the balsamic vinegar. Cut the pared orange in half, juice it and pour the juice into the pan. Add the Grand Marnier and 1 tsp butter. Bubble until it has reduced by half and is dark and syrupy. Remove from the heat and stir in the orange zest.
- Once the duck is cooked, wrap it in foil to keep warm and put it on a board to rest. Spoon off the fat from the roasting tin and discard. Pour any remaining duck juices into a wide, shallow saucepan. Tip in the stock and bring to the boil. Add the wine and simmer for 2-3 mins, then add half the orange sauce and stir well. In a small bowl, mix the cornflour with 2 tsp cold water, then stir into the gravy. Season, add 1 tsp butter and whisk together. Pour into a warm gravy jug.
- To serve, brush the remaining sticky orange glaze over the duck, then put the duck on a board and garnish with the watercress. Heat a frying pan over a medium heat and add 1 tsp butter. Once the butter has melted, tip in the spinach and cook for 1-2 mins until it has wilted. Season and tip into a warm serving dish.
Nutrition Facts : Calories 812 calories, Fat 59 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.7 milligram of sodium
ROASTED DUCK WITH SAGE & ONION STUFFING & APPLESAUCE
This recipe for duck makes for a very tender bird, with stacks of flavor. The apple and sage compliment the richness of duck well, while the gravy is just simply transcendental. You'll be licking your chin eating this one! :)
Provided by wildschwein
Categories One Dish Meal
Time 3h
Yield 4 serving(s)
Number Of Ingredients 36
Steps:
- Preheat oven to 220°C.
- Stuffing:.
- Melt the butter in a saucepan. When the foaming subsides, add the chopped onion. Saute on a gentle heat for around 10 minutes. Cook until translucent, avoid browning.
- Take pan off heat and add all remaining ingredients.
- Mix well with your hands to incorporate the egg. If the mixture seems a little too dry, add a touch of water. If too moist, add some more breadcrumbs. It should hold its shape easily.
- Duck:.
- Cut neck off duckling, and put aside for future use in gravy (below).
- Put the stuffing inside the cavity of the duck. Close up the flaps of the cavity, securing them with toothpicks.
- Cover the duck with melted butter, and season generously with salt and pepper.
- Place the duck breast-side down (to make all the juices run into the breast, making for a more succulent final result) on a rack. Then place rack & duck in a roasting tray.
- Add a little water to the bottom of the roasting tray to prevent burning.
- Place tray in oven. Cook at 220°C for 15 minutes.
- After the 15 minutes, reduce the heat to 180C, and cook for a further 30 minutes.
- After the 30 minutes, turn duck breast-side up and continue cooking for another 60-70 minutes (still on 180°C), checking on occasion that it does not burn/is not browning too much.
- Note: While duck is cooking, make your gravy and apple sauce.
- If duck is getting too brown/dark, reduce heat to 160°C, or cover the extremities of the duck with aluminum foil.
- At the end of the cooking time, remove duck from oven. Place in a warm spot (perhaps atop an unused part of the stove) and cover with aluminum foil until serving time.
- Gravy:.
- Chop neck from (above) duckling into pieces with a meat cleaver.
- Put the pieces of neck and oil in a saucepan over the heat and allow some of the duck fat to render.
- Add roughly chopped vegetables, herbs, bay leaf, peppercorns, and salt and fry for 20 minutes on medium heat, stirring regularly.
- After the vegetables and duck neck have achieved a good brown color, add enough water (or stock) to barely cover the contents of pot.
- Bring slowly to the boil, skimming any scum (bubbly impurities that gather at the surface) that appears.
- When gravy has come to the boil, reduce to a gentle simmer, and continue to skim scum from time to time. Keep on gentle simmer for as long as possible for the best flavor, adding a touch more water or stock from time to time if needed.
- When the duck (above) gets close to being cooked, strain the gravy through a fine sieve to remove the vegetables, herbs, etc. Push down hard using the back of a spoon so as to extract as much juice as possible. Discard vegetables (or feed to your chickens/compost heap!).
- In a clean pan, bring the strained gravy to the boil, stirring occasionally.
- When gravy has reduced by a third, thicken with cornflour dissolved first in a small amount of cold water (3-4 tablespoons). Make sure to quickly stir gravy once cornflour is added to ensure good dispersion of cornflour & smooth gravy consistency.
- Season the gravy with salt and pepper according to your personal tastes.
- You could also add some of the pan juices from the roast duck once it has finished cooking - just stir in well.
- Apple Sauce:.
- In spaces where duck and gravy are cooking & able to be left alone for a bit, prepare apple sauce.
- Peel and core the apples. Roughly chop them.
- Place apples in saucepan with all other ingredients (except lemon juice).
- Bring to the boil, then reduce to a simmer, cooking until the apples collapse (should take around 30 minutes). Stir frequently to prevent burning/sticking.
- When cooking has finished, take off heat and add lemon juice. Stir.
- Serving:.
- Place gravy in a sauce boat.
- Place apple sauce in a bowl/boat.
- Carve the duck.
- Enjoy!
- This dish is excellent when served with additional accompaniments like roasted new potatoes, pumpkin, minted peas, blanched green beans, honeyed carrots, etc.
ROAST DUCK WITH APPLE DRESSING
When you're in the mood for something rich and flavorful, try this wild duck rubbed with light seasoning and stuffed with apples, celery and onion.
Provided by Debbie
Categories Meat and Poultry Recipes Game Meats Duck
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
- Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
- Preheat oven to 350 degrees F (175 degrees C).
- Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
- Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)
Nutrition Facts : Calories 477.3 calories, Carbohydrate 38.6 g, Cholesterol 123.1 mg, Fat 22.3 g, Fiber 5.1 g, Protein 30.3 g, SaturatedFat 7.6 g, Sodium 1068.9 mg, Sugar 14.3 g
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