Roast Duck With Orange And Ginger Recipes

Steps:

• Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
• Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
• Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
• 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.

Steps:

• Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
• Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
• Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
• Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
• Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
• Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
• Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
• Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
• Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

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.

Steps:

• Heat oven to 500 degrees. In a large bowl, toss onions with melted butter. Season duck inside and out with salt and pepper. Place rosemary sprigs inside duck's cavity and then tightly pack with buttered onion mixture.
• Place duck in medium-size roasting pan, and roast for 10 minutes. Reduce oven temperature to 300 degrees and cover pan loosely with foil. Roast for about 4 1/2 hours, draining fat every hour.
• Remove pan from oven and carefully discard as much fat as possible with a ladle. Add orange juice, sherry and soy sauce. Return pan to oven and roast uncovered for 30 minutes. Transfer duck to a platter and let cool slightly. Pour pan juices (about 4 cups) into a saucepan, discarding any pieces of skin. Skim off fat and bring to a boil over medium-high heat. Add carrots and reduce to 1 1/2 cups, strain and keep on the side. In same pan, sauté mushrooms with 2 tablespoons butter until brown. Add red peppers and briefly sauté, then add reduced sauce. Season to taste with salt and pepper. Keep warm over low heat.
• Remove onions and rosemary from duck's cavity. Remove meat from bones. Place skin from duck breasts onto cookie sheet and bake at 400 degrees until skin starts to foam, about 5 to 10 minutes. Lower oven temperature to 200 degrees and place meat in oven to keep warm until serving.
• Cover bottoms of individual plates with sauce and top with either pasta, shoestring fries, hash browns or unsalted potato chips. Place a generous amount of duck meat on top, then garnish with crispy skin, vegetables and chives.

Steps:

• Preheat oven to 375 degrees F.
• Begin by placing the duck breast side up on a baking rack. Season with the salt and pepper, and roast until the juices run barely pink, about 45 minutes. Remove the duckling from the pan and set it aside.
• Degrease the pan drippings by skimming off the top layer.
• To prepare the sauce, combine the sugar and water and caramelize carefully. Add the wine, vinegar, orange juice and ginger. Mix them well and reduce by half. Add the stock and bring to a boil. Add the pan drippings, reduce the heat and simmer until sauce reduces by half. Once sauce is done, strain it through a cheesecloth or fine strainer and set aside.
• To serve, place the duckling on a large serving tray. Add the orange segments on top and around the duck, and pour the sauce over the duck.

Steps:

• Prepare marinade: in a big bowl, whisk the marinade ingredients together.
• Trim duck breasts of any skin or fat that hangs over the edges.
• Score the skin in a diamond pattern with cross hatches at ½ inch intervals, but do not cut into the flesh.
• Place duck in a large zip-lock plastic bag and pour in the marinade.
• Press out the air and seal tightly; turn bag to distribute marinade; place in a bowl and refrigerate for 1-2 hours.
• Remove duck from bag and discard marinade.
• Grill, skin side down, over Direct Low heat until the internal temperature reaches 160°, 12-15 minutes, turning once.
• The juices should be lightly pink; the skin golden brown and crisp.
• Let rest for 3-5 minutes; serve warm.

Steps:

• Place all ingredients - except grapes, water and cornstarch into a small saucepan.
• In a very small container, stir together the cornstrch and water to form a smooth paste.
• Simmer, stir in paste incrementally as needed to thicken.
• Add grapes and serve sauce under crispy duck quarters.