See Also: Chicken / Poultry · Cooking Club · Main Dishes
Roasted Duck ala Orange
From Dorothy McNett's recipes at www.dorothymcnett.com. If fresh duck is not available, most stores have it readily available in the frozen food section. Make sure you thaw it out thoroughly before roasting.
4-5 pound duck, thoroughly defrosted if frozen
1 onion, quartered
1 orange, quartered and juice squeezed out to save for later
1 cup chicken or vegetable broth
1 teaspoon cornstarch
2 tablespoons white vinegar (balsamic, rice, wine vinegar, etc.)
2 tablespoons raw sugar
zest from 2 oranges
1/2 cup orange juice
2 tablespoons curacao (or plain brandy)
1/4 teaspoon freshly grated pepper
1/4 - 1/2 teaspoon sea salt as needed (depends on the broth used)
freshly snipped parsley
1 orange, cut into segments
Preheat oven to 450 degrees. Wash duck and pat dry with paper towels. Tuck the quartered onion and orange into the cavity. Place duck on a rack in a roasting pan and sprinkle with paprika. With a fork or the tip of a sharp knife, prick the skin in several places. Calculate roasting time, using 20 minutes per pound as a guide. Place in oven, REDUCE temperature to 375 degrees. Duck should register 165-170 degrees when done. Remove to cutting board, cover with parchment or silicone baking sheet and set aside. Pour off the fat from the roasting pan. (You will not be using the fat.) Set the roasting pan aside, do not wash it yet!
Whisk together the broth and cornstarch. Return the roasting pan to burner and then pour in the broth/cornstarch mixture. Using your silicone spatula, cook and stir using the figure 8 method, scraping up the browned bits and reducing the sauce to about 3/4 cup and slightly thickened. Set aside. In another heavy bottomed skillet cook the vinegar and sugar several minutes until it caramelizes and become light brown. Add the hot sauce from the roasting pan as well as the zest, orange juice, curacao, pepper and salt. Cook and stir 2 - 3 minutes. Slice the duck, arrange on a serving platter and drizzle with the sauce. Garnish with parsley and orange segments.
Recipe created 2008-10-05.
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