Glazed Duck With Clementine Sauce Recipes

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GLAZED DUCK WITH CLEMENTINE SAUCE

Categories     Citrus     Duck     Braise     Roast     Dinner     Orange     Winter     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12



Glazed Duck with Clementine Sauce image

Steps:

  • Braise ducks:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Working from large cavity end, separate duck skin (including fat) from breast meat as much as possible by working your fingers between skin and meat, being careful not to tear skin, then prick skin all over ducks with a fork. Put ducks, breast sides up, side by side in a large flameproof roasting pan and rub each duck inside and out with kosher salt. Divide onions and celery between duck cavities and sprinkle 1/2 cup sugar around ducks. Pour enough boiling-hot water over ducks (to help tighten skin) to reach about halfway up ducks (don't fill roasting pan more than 1 inch from rim). Cover pan tightly with heavy-duty foil, then carefully transfer to oven and braise ducks 1 hour.
  • Remove pan from oven and remove foil (do not discard), then carefully turn ducks over (breast sides down) using one large wooden spoon to turn and another inside cavity. Cover with foil, then carefully return to oven and braise until meat is very tender but not falling off the bone, about 1 hour more.
  • Chill ducks:
  • Remove pan from oven and discard foil. Transfer ducks with wooden spoons to 2 large plates, draining any juices inside ducks back into pan, then transfer cooking liquid to a large bowl. Return ducks to roasting pan, breast sides up, and cool ducks and cooking liquid (separately), uncovered, then chill, uncovered, at least 4 hours (to firm up duck before roasting and to solidify fat on cooking liquid).
  • Prepare glaze and start sauce:
  • Discard all fat from chilled cooking liquid.
  • Remove zest from 2 large or 4 small clementines in strips with a vegetable peeler, then trim any white pith from zest with a sharp paring knife and cut zest into fine julienne strips. Blanch strips in a small saucepan of boiling water 5 minutes, then drain.
  • Squeeze enough juice from remaining clementines to measure 2 cups and pour through a fine-mesh sieve into a 3-quart heavy saucepan. Add vinegar and remaining 2 tablespoons sugar and boil until reduced to about 1/3 cup (glaze will bubble up and darken), about 15 minutes. Reserve 1 tablespoon glaze in a cup to brush on ducks, then stir julienned zest and 1 cup cooking liquid into glaze remaining in pan and reserve for sauce. Reserve remaining cooking liquid.
  • Roast ducks and finish sauce:
  • Put oven rack in middle position and preheat oven to 500°F.
  • Roast ducks until skin is crisp, 25 to 35 minutes. Brush reserved glaze (from cup) on ducks, then transfer ducks to a platter and let stand while finishing sauce, at least 10 minutes.
  • Pour off all but 1 tablespoon fat from roasting pan and straddle pan over 2 burners. Add shallot and cook over moderately low heat, stirring, until softened and pale golden, 3 to 5 minutes. Add 2 cups reserved cooking liquid and deglaze pan by boiling, scraping up brown bits, 2 minutes, then pour through fine-mesh sieve into sauce (containing julienned zest) and bring to a boil.
  • Stir together liqueur and arrowroot and whisk into sauce. Simmer, whisking occasionally, until thickened, 3 to 5 minutes, then season sauce with salt and pepper. Serve ducks, whole or carved into serving pieces, with sauce.

2 (6- to 7-pound) Pekin ducks (sometimes called Long Island duck), thawed if necessary and excess fat discarded
2 tablespoons kosher salt
2 medium onions, quartered lengthwise
1 large celery rib, cut crosswise into 4 pieces
1/2 cup plus 2 tablespoons sugar
3 lb clementines (12 to 20)
1/2 cup red-wine vinegar
1/3 cup finely chopped shallot
3 tablespoons Mandarine Napoléon liqueur or Cointreau
1 1/2 tablespoons arrowroot
Special Equipment
heavy-duty foil

ORANGE GLAZED DUCK

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8



Orange Glazed Duck image

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.

4 duck breasts
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
1/2 teaspoon ground cumin
1 cup orange marmalade
1/2 cup honey
2 tablespoons orange liqueur (recommended: Grand Marnier)

GLAZED DUCK WITH CLEMENTINE SAUCE AND PISTACHIOS

From Food & Drink Weekly. Needs an additional chill time of 4 hours for the ducks. Alternatively the ducks for this festive dish can be braised and refrigerated 1 day ahead. The glaze can be made and the sauce started up to six hours ahead. Cool separately, uncovered, then refrigerate, covered. Reheat the glaze and stir before using. Adapted from a recipe in Gourmet magazine.

Provided by Busters friend

Categories     Oranges

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 14



Glazed Duck With Clementine Sauce and Pistachios image

Steps:

  • Heat oven to 350 degrees; heat a medium saucepan of water to a boil.
  • Starting at the large cavity end of each duck, separate skin from breast meat as much as possible by working your fingers between skin and meat, being careful not to tear. Prick skin all over with a fork. Place ducks breast side up in a large deep roasting pan. Rub each duck inside and out with coarse salt. Divide onions and celery between cavities. Sprinkle 1/2 cup of the sugar around the ducks. Pour enough boiling water over ducks (to help tighten the skin) to reach halfway up them; don't fill roasting pan to more than 1 inch from rim. Cover pan tightly with heavy-duty foil; braise in oven 1 hour. Remove pan from oven; remove foil. Carefully turn ducks over, using one large wooden spoon to turn each duck and another inside cavity to hold it. Cover with foil; braise until meat is tender but not falling off the bone, about 1 hour.
  • Transfer ducks to two large plates. Drain any juices inside ducks back into pan; transfer pan juice to a large bowl. Return ducks to roasting pan, breast sides up; let cool. Refrigerate duck and juices, uncovered, 4 hours. Remove fat from chilled pan juices.
  • Remove zest from 2 large or 4 small clementines with a vegetable peeler; cut zest into fine strips. Blanch the strips in a small saucepan of boiling water 5 minutes; drain. Squeeze enough juice from remaining clementines to measure 2 cups. Pour through a fine-mesh sieve into a 3-quart heavy saucepan. Add vinegar and remaining 2 tablespoons of the sugar; heat to a boil. Cook until reduced to about 1/3 cup, about 25 minutes.
  • Transfer 1 tablespoon of the glaze to a cup; reserve. Stir zest strips and 1 cup of the pan juices into glaze remaining in pan; reserve.
  • Heat oven to 500 degrees. Roast ducks, uncovered, until skin is crisp, 25-35 minutes. Brush reserved tablespoon of the glaze over ducks; transfer ducks to a platter. Pour off all but 1 tablespoon of the fat from roasting pan; set roasting pan over 2 burners. Add shallots; cook over medium-low heat, stirring, until softened and pale golden, 3-5 minutes. Add 2 cups of the reserved pan juices (reserve any remaining juices for another use); heat to a boil. Cook, scraping up brown bits, 2 minutes. Pour through a fine mesh sieve into the glaze and zest mixture; heat to a boil.
  • Stir together liqueur and arrowroot in a small cup until smooth; whisk into sauce. Simmer, whisking occasionally, until thickened, 3-5 minutes. Season with salt and pepper to taste. Serve duck with sauce; sprinkle with pistachios.

Nutrition Facts : Calories 738.5, Fat 53.3, SaturatedFat 14.9, Cholesterol 76, Sodium 1889.6, Carbohydrate 50.1, Fiber 6.7, Sugar 34.9, Protein 19.8

2 (4 lb) ducks
2 tablespoons salt, coarse
2 onions, quartered
1 large celery rib
1/2 cup sugar
2 tablespoons sugar
3 lbs clementines
1/2 cup red wine vinegar
2 shallots, finely chopped
3 tablespoons orange-flavored liqueur or 3 tablespoons brandy
1 1/2 tablespoons arrowroot or 1 1/2 tablespoons cornstarch
1/4 teaspoon coarse salt
1 1/2 teaspoons pepper, freshly ground
2 cups pistachios, chopped

CRISP-TENDER ROAST DUCK WITH CHERRY-ROSEMARY SAUCE

Provided by Ted Allen

Categories     main-dish

Time 5h40m

Yield 4 servings

Number Of Ingredients 11



Crisp-Tender Roast Duck with Cherry-Rosemary Sauce image

Steps:

  • Preheat the oven to 300 degrees F.
  • Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
  • Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.
  • While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.
  • After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned.
  • Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce.

One 5-pound Pekin (aka Long Island) duck
Kosher salt and freshly ground pepper
1 shallot, peeled and chopped
3 cloves garlic, chopped
1 cup cherries fresh or frozen, halved and pitted
1/2 cup chicken stock, preferably homemade, or low-sodium store bought
2 tablespoons cherry or berry whole-fruit preserves
2 teaspoons honey
1 teaspoon fresh rosemary leaves, chopped
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter

ROAST DUCK TWO WAYS WITH SPICED CLEMENTINE SAUCE

Christmas dinner for two? Forget having to carve a whole duck and enjoy this meltingly soft, crispy skinned leg and breast meat version instead

Provided by Jane Hornby

Categories     Lunch, Main course

Time 3h50m

Number Of Ingredients 11



Roast duck two ways with spiced clementine sauce image

Steps:

  • Mix the spices, thyme and zest. Slash the skin of the breast, cutting through the fat but not into the meat, then rub the spice mix over the breast and legs. Leave for at least 2 hrs, or for up to 24 hrs in the fridge.
  • Heat oven to 160C/fan 140C/gas 3. Put the legs into an ovenproof frying pan or smallish roasting tin, season well, then roast for 1½ hrs until deep golden and crisp. Sit the legs on a plate, then keep warm in a low oven or let cool. Spoon off excess fat from the pan juices and keep it for the next time you make roasties. Pull the meat and skin from the legs, shred using 2 forks, then mix together. Keep warm or, if making ahead, reheat in a hot oven for 10 mins before serving.
  • Put the pan back on the hob, add the sugar for the sauce and let it melt and turn dark golden. Add the vinegar (the sugar might turn hard at this point but don't worry as it will dissolve again), then reduce by about half. Tip in the clementine juice and almost all the stock and bubble again until reduced and syrupy. Whisk in the butter, then season to taste.
  • Heat a frying pan, then cook the breast, skin-side down, for 10-12 mins until very crisp and the fat has run out. Turn over, fry for another 5 mins for just pink (or longer if you prefer), then lift onto a plate and rest, uncovered, for 10 mins. Spoon off remaining fat, add the leftover stock to the pan, then stir to dissolve any tasty, meaty bits. Add to the sauce.
  • Slice the breast on the diagonal, then divide half of the leg meat between 2 warm plates in small piles (you can use a cutter or ring if you like, to make it neater). Top with slices of breast. Spoon the sauce over the meat and serve with glazed veg and potatoes.

Nutrition Facts : Calories 834 calories, Fat 48 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 35 grams sugar, Protein 63 grams protein, Sodium 1.14 milligram of sodium

1 tsp ground coriander
1 tsp ground ginger
pinch ground allspice
6 or so thyme sprigs, left whole
zest 2 clementines , juice of 4
1 large duck breast with skin on
2 duck legs
50g light muscovado sugar
100ml sherry vinegar
150ml good chicken stock
knob of butter

EASY ORANGE GLAZE DUCK

My husband told me his grandmother made something similar to this, so I made up a recipe and it turned out delicious! Now it is a favorite at holiday meals and whenever we can find ducks. Makes enough for 1 or 2 ducks. If you want, marinate the duck the night before in the mixture. It makes it a little more tender.

Provided by MomofFourPickyEaters

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 2h40m

Yield 4

Number Of Ingredients 7



Easy Orange Glaze Duck image

Steps:

  • Pour the orange soda, orange juice concentrate, barbecue sauce, brown sugar, and teriyaki sauce into a bowl, and stir to combine and dissolve the sugar.
  • Preheat oven to 350 degrees F (175 degrees C). Remove any excess pieces of fat from inside the duckling, place the duck into a roasting pan, and prick the skin all over with a fork to allow the fat to drain off while roasting.
  • Brush the duckling with the orange mixture. Place the mushrooms into the cavity of the duck, and spoon in some of the orange sauce.
  • Roast the duck in the preheated oven, brushing it every 20 to 30 minutes with the orange sauce, until a meat thermometer inserted into a thick part of a thigh reads 165 degrees F (75 degrees C), about 2 1/2 hours.

Nutrition Facts : Calories 946.6 calories, Carbohydrate 73.7 g, Cholesterol 161.3 mg, Fat 54.6 g, Fiber 1.2 g, Protein 39.8 g, SaturatedFat 18.6 g, Sodium 1822.7 mg, Sugar 56.8 g

1 (12 fluid ounce) can or bottle orange soda
1 (6 ounce) can frozen orange juice concentrate, thawed
½ (18 ounce) bottle honey barbecue sauce
¼ cup brown sugar
⅓ cup bottled teriyaki sauce
1 (5 pound) whole frozen duckling, thawed
1 (4.5 ounce) can sliced mushrooms, drained

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



Roast Duck with Orange Glaze image

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.

1 domestic duck (4 to 6 pounds)
1 teaspoon caraway seeds
1/2 medium green pepper, finely chopped
1 small onion, finely chopped
1 celery rib, finely chopped
1 tablespoon olive oil
1/2 cup chicken broth
1 tablespoon rubbed sage
1/2 teaspoon salt
1/8 teaspoon pepper
Pinch dried thyme
Pinch ground nutmeg
4 cups crushed seasoned stuffing
ORANGE GLAZE:
1/2 cup packed brown sugar
2 tablespoons plus 1-1/2 teaspoons sugar
2 tablespoons cornstarch
Pinch salt
1 cup orange juice
1 tablespoon grated orange zest
1 drop hot pepper sauce

ROAST DUCK WITH CRANBERRY GLAZE

This came from the NY Times website. I tried it for Thanksgiving, with some minor (mostly accidental) modifications, and it was delicious, and not too difficult. With the balsamic vinegar reduced by half, even the children loved it. The leftover cranberry-vinegar sauce is also quite tasty on other meats and poultry.

Provided by pocaho

Categories     Whole Duck

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 10



Roast Duck With Cranberry Glaze image

Steps:

  • Rinse the cranberries carefully under running water, and pick them over to remove any that have spoiled.
  • Mix one cup of cranberries, the honey, and one-half cup of water in a small saucepan and cook, simmering, until the cranberries are very soft. Strain through a sieve into a small bowl. The honey liquid is the glaze for the duck.
  • Preheat the oven to 350°F Remove the gizzard, heart, and liver from the duck and set aside. Put the orange peel, half the onion, and about half a teaspoon of salt and pepper in the cavity. Paint the duck with a little of the cranberry glaze.
  • Place the duck on a rack in a roasting pan and roast for 45 minutes. Every 15 minutes, paint the surface with a little of the cranberry glaze. Remove the duck from the oven and prick the skin all over with a fork to release the fat. Return to the oven and continue roasting, painting every 15 minutes with the glaze, for a total of two hours.
  • While the duck is roasting, make a broth with the innards: roughly chop the remaining half onion and the duck innards. Place in a small saucepan with the wine, another half teaspoon of salt and pepper, and a cup of water. Simmer gently for an hour or more, until the broth is reduced to approximately one-half cup of flavorful liquid. Strain the broth and discard the solids.
  • Mix the remaining half cup of cranberries with the remaining half cup of water, the sugar, and the balsamic vinegar. Cook together for 10 minutes until the mixture is syrupy. Set aside.
  • When the duck has finished roasting, remove it from the oven and set aside. It should be a beautiful dark-red color.
  • Strain the pan juices into a glass measuring cup and carefully remove the duck fat that floats to the top. (Do not discard: duck fat is wonderful for roasting or frying potatoes.) Add the innard broth the roasting juices and use this to deglaze the roasting pan, scraping up the roasting bits that have stuck to the pan. Strain the whole through a fine sieve and place in a small saucepan.
  • Add the cranberry-vinegar syrup to the pan juices and broth. If there is any glaze remaining, add that to the mixture and bring the whole to a simmer just to warm it and mix everything together.
  • Carve the duck if you wish, or send it whole to the table, together with the warm cranberry sauce.

Nutrition Facts : Calories 2103.9, Fat 178.7, SaturatedFat 60, Cholesterol 345, Sodium 292.6, Carbohydrate 67.5, Fiber 2.1, Sugar 62.6, Protein 52.7

1 1/2 cups cranberries
1/2 cup honey
2 cups water
4 lbs duck
3 inches strip orange peel
1 medium onion
salt & freshly ground black pepper, as desired
1/3 cup white wine
1/2 cup sugar
1 tablespoon balsamic vinegar

ORANGE-GLAZED DUCK WITH DUCK-FAT FONDANT POTATOES

Flying solo for dinner and want something special? While easy to make, this one-pan dish of duck with potatoes, veg and sauce also has a sense of occasion

Provided by Barney Desmazery

Categories     Dinner

Time 45m

Number Of Ingredients 7



Orange-glazed duck with duck-fat fondant potatoes image

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Heat the oil in an ovenproof frying pan over a medium heat. Season the duck and lay it skin-side down on one side of the pan, then add the potatoes on the other side of the pan. Cook for 10 mins, but lower the heat if the duck skin is browning too quickly - it should be golden along with one side of the potatoes. Remove the duck to a plate, then turn the potatoes. Add the cabbage wedges to the pan, then put in the oven for 10 mins or until the cabbage is slightly wilting.
  • Carefully remove the pan from the oven. Turn the cabbage, then return the duck to the pan, skin-side up. Put back in the oven for 8 mins for pink meat, or 10 mins if you prefer the duck well done.
  • Remove the cabbage and potatoes from the pan and keep warm in a low oven. Put the pan with the duck back on the hob over a high heat. Drizzle with the honey and pour over the citrus juice. Bubble the liquid down to a sticky glaze for about 2-3 mins so it coats the duck, then spoon the glaze over. Remove the duck to a plate. Pour the stock into the pan, bring back to the boil and leave to bubble for 3-4 mins to create a syrupy sauce, adding any juices from the plate. Carve the duck into thick slices and arrange on a warm plate with the potatoes and cabbage. Pour over the sauce.

Nutrition Facts : Calories 574 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 44 grams protein, Sodium 0.6 milligram of sodium

1 tsp sunflower oil
1 small duck breast (200g)
2 medium Maris Piper potatoes, peeled and cut so they have flat sides
2 wedges of white or pointed cabbage
1 tsp honey
1⁄2 orange, clementine or satsuma, juiced
50ml chicken stock

SUGAR-GLAZED DUCK AND EXOTIC FRUIT

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11



Sugar-Glazed Duck and Exotic Fruit image

Steps:

  • To prepare the duck, place the breasts in a shallow dish just large enough to hold them in a single layer. Sprinkle with 4 teaspoons of sugar. Pour 1/4 cup of soy sauce over the duck. Marinate for 30 minutes, turning the breasts once.
  • Preheat the broiler. Line 2 baking sheets with aluminum foil. Arrange the pineapple in a single layer on 1 sheet and sprinkle with 3 tablespoons of sugar. Arrange the mango on the other sheet and sprinkle with 2 tablespoons of sugar. Place the pineapple under the broiler until it begins to brown, about 5 minutes. Turn the pineapple over and broil 1 more minute.
  • Meanwhile, place the remaining 1/2 cup sugar in a shallow bowl. Remove the duck from the marinade and coat well on both sides with the sugar.
  • When the pineapple is done, remove it from the oven and place the mango under the broiler until browned, about 3 minutes. Turn off the broiler and set the baking sheets with pineapple and mango in the oven to keep warm.
  • Melt the butter in a large cast-iron skillet over medium-high heat. Add the duck breasts, lower the heat and cook until the sugar glaze turns a deep brown and the duck is cooked to medium rare, about 2 to 3 minutes per side, being very careful not to let the sugar burn.
  • Remove the duck from the skillet and keep warm. Add 1/4 cup of soy sauce, the orange juice, vinegar and chicken broth to the skillet and simmer over medium heat for about 2 minutes, scraping the bottom of the skillet with a wooden spoon.
  • Slice the duck on the diagonal into thin slices. Remove the fruit from the oven. Squeeze the lemon juice over the fruit and divide the pineapple among 4 plates. Cross the mango slices over the pineapple. Fan the duck slices beside the fruit and spoon the sauce over the duck. Serve immediately.

8 small boneless half-breasts of duck (about 6 ounces each), skinned
1/2 cup plus 4 teaspoons sugar
1/2 cup soy sauce
1/2 tablespoon unsalted butter
2 tablespoons orange juice
1 tablespoon rice vinegar
1/4 cup chicken broth, homemade or low-sodium canned
1 ripe pineapple, peeled, cored and cut into 1/4-inch-thick rings
1 ripe mango, peeled and cut lengthwise into 1/4-inch-thick slices
5 tablespoons sugar
Juice of 1/2 lemon

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Juice the oranges and the lemon. Put the sugar and vinegar in a saucepan over a medium heat. Stir while the sugar dissolves until the mixture turn dark brown. Add the brandy, wine and juice and bring to a simmer for 5 minutes. Add the orange shreds to the pan. Mix the cornflour with the water and stir into the sauce.
From chezlerevefrancais.com


GLAZED DUCK WITH CLEMENTINE SAUCE
Dec 20, 2016 - Clementines take the place of oranges in this variation on the French classic duck à l'orange. Borrowing the "twice cooked" approach from Chinese cuisine, we braise the ducks first for tender, unctuous meat, then roast them in a hot oven to crisp the skin. Part of the secret in getting duck skin crisp lies in successfu…
From pinterest.co.uk


GLAZED DUCK WITH CLEMENTINE SAUCE
Part of the secret in getting duck skin crisp lies in successfully separating the skin and fat from the meat, which helps to drain off some of the fat. Ingredients: 2 (6- to 7-lb) Pekin ducks (sometimes called Long Island duck), thawed if necessary and excess fat discarded
From recipesecrets.net


ROAST DUCK WITH CLEMENTINES | RECIPE | ROAST DUCK, CLEMENTINE …
This recipe for Maple Brined Turkey builds layer after layer of flavor through dry-brining, buttering and roasting to make for a spectacular, richly delicious and wholesome Thanksgiving dinner. While. Sheri Landreth. food. Cherry Sauce. Sour Cherry. Roast …
From pinterest.com


GLAZED DUCK WITH CLEMENTINE SAUCE - MEALPLANNERPRO.COM
Part of the secret in getting duck skin crisp lies in successfully separating the skin and fat from the meat, which helps to drain off some of the fat. Ingredients 2 (6- to 7-pound) Pekin ducks (sometimes called Long Island duck), thawed if necessary and excess fat discarded
From mealplannerpro.com


SWEET CLEMENTINES: 8 RECIPE IDEAS FOR LEFTOVER CLEMENTINES
Glazed Duck with Clementine Sauce from Gourmet – Talk about finger-licking good! 2. Smoked Salmon with Clementines from Jamie Oliver – An excellent starter for a fancy mid-winter dinner party. 3. Couscous with Clementines, Chickpeas, Olives, and Dates from Epicurious – Add this to your repertoire of grain salads. 4.
From thekitchn.com


ROASTED DUCKS WITH TANGERINE-HOISIN GLAZE - FINECOOKING
Glaze the ducks. Remove the ducks from the oven, and increase the oven temperature to 500°F. In a small bowl, whisk the hoisin, orange liqueur, honey, tangerine juice, and sesame oil. Transfer the ducks (on the racks) to a rimmed baking sheet. With a brush, paint the breasts and legs with a thin layer of glaze and return to the oven.
From finecooking.com


GLAZED DUCK WITH CLEMENTINE SAUCE: 2000S RECIPES + MENUS : …
Jan 7, 2011 - Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
From pinterest.com


CLEMENTINE-GLAZED ROAST HAM WITH MUSTARD SAUCE RECIPE - BBC FOOD
Add the clementine discs to the pan and gently simmer for 5 minutes, until softened and sticky. Increase the oven temperature to 220C/200C Fan/Gas 7. …
From bbc.co.uk


OLLIE DABBOUS’S ROAST DUCK WITH… | FOOD AND TRAVEL MAGAZINE
For the gingerbread sauce. 360g gingerbread; 180ml milk, boiled; 2g salt; For the duck gravy. 750g reserved legs, wings and undercarriage from the duck, chopped (see method) 1tsp salt; 1 Spanish onion, quartered; 2 field mushrooms, halved; 1 carrot, halved; 1 celery stick, cut across the middle; 1 beefsteak tomato, halved; 175ml red wine ...
From foodandtravel.com


GLAZED ROAST DUCK WITH ORANGE-BRANDY SAUCE - SAFEWAY
Tie the legs together; fold and tuck the wings under the body. Season with salt and pepper. Place breast-side up on a rack in a roasting pan. Fill the pan with hot water to just below the duck. Cover duck with foil. Roast 1 hr 30 min. Step 2. Meanwhile, make the glaze by mixing the thawed orange juice concentrate and vinegar.
From safeway.ca


ORANGE GLAZED DUCK RECIPE · GRESSINGHAM - FOOD NEWS
To prepare the glaze, mix together the honey, soy sauce, almonds and chilli and put aside. Score the skin on the duck breasts and sear in a hot dry frying pan for 3–4 minutes on each side (skin-side down first). Remove from the heat, transfer to a hot baking tray and generously cover each breast in the glaze.
From foodnewsnews.com


MY DUCK A LA CLEMENTINE - LEEKS AND HIGH HEELS
Instructions. Remove the duck breasts from the fridge minimum 1 hour before cooking. Juice 2 clementines and slice in half the remainder 2. Place cut side down on a grill pan or griddle and cook for a few minutes. In a sauce pan add the clementine juice, stock, cognac and vinegar. Bring to a boil, reduce the heat and let simmer to reduce by 1/3.
From leeksandhighheels.com


SUE'S RECIPE FROM FNMUSINGS - SEARED DUCK WITH CLEMENTINE SAUCE
Score the duck breasts. Place them in a cold sauté pan. Turn heat to low. After 5 minutes, turn up to medium low and continue cooking for another 5 minutes. Whenever the fat builds up in the pan, remove the duck to a plate and pour out the fat. Return duck to pan. Raise heat to medium and cook until fat side is nice and browned, maybe another ...
From sites.google.com


DUCK WITH ORANGE, GINGER AND POMEGRANATE GLAZE RECIPE
Place the orange juice, shallot, ginger, pomegranate, and honey in a small saucepan. Place the pan over medium heat and reduce the glaze by half, until it is syrupy and coats the back of a spoon. Discard the shallot. Remove the duck from the oven. Increase the oven temperature to 400 F.
From thespruceeats.com


GLAZED DUCK WITH CLEMENTINE SAUCE - GLUTEN FREE RECIPES
Glazed Duck with Clementine Sauce might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains around 80g of protein, 268g of fat, and a total of 2918 calories. This recipe covers 55% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 5 ...
From fooddiez.com


DUCK TWO WAYS WITH CLEMENTINE-FIG RELISH RECIPE - BON APPéTIT
Place a rack in lower third of oven; preheat to 300°. Heat oil in a large wide Dutch oven or other heavy pot over medium and cook leeks, stirring occasionally, until softened and browned around ...
From bonappetit.com


ROAST DUCK WITH CLEMENTINES RECIPE - LEITE'S CULINARIA
Roast the duck and make the pan sauce. Preheat the oven to 400ºF (200°C). Stuff the ginger, scallions, lemongrass, and the 4 reserved juiced clementine halves into the duck cavity. Roast for 45 minutes. Pour off all the rendered fat from the …
From leitesculinaria.com


SPICED ROAST DUCK WITH CLEMENTINE'S AND A MAPLE AND MUSTARD …
2.2kg whole Gressingham duck, giblets removed; 1½ tsp sea salt flakes; 12 small shallots, peeled; 6 small clementine's, halved; 6 bay leaves; 3 cinnamon sticks; 2 tbsp. maple syrup; 1 tbsp. Dijon mustard; Directions. Preheat the oven to 180°C (gas 4) and 160°C (fan). Using a kitchen towel, pat the duck dry and rub 1 tsp salt all over the ...
From thefoodnetworkrecipes.com


RECIPE DETAIL PAGE | LCBO
2 Preheat the oven to 400°F (200°C). 3 With a sharp knife, cut a crosshatch pattern in skin and fat of duck breast. Sprinkle duck breast on both sides with salt and pepper. 4 Heat a heavy medium ovenproof skillet over high heat. Place duck breast in skillet, skin-side down and reduce temperature to medium-high.
From lcbo.com


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