Best 7 Roasted Ducklings In Orange Sauce Recipes

DUCK IN ORANGE SAUCE

Steps:

• Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.
• While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.

ROAST DUCK WITH ORANGE SAUCE

Steps:

• Heat oven to 350°F.
• Fasten neck skin of duckling to back with skewers. Fold wings across back with tips touching. Place duckling, breast side up, on rack in shallow roasting pan. Pierce skin all over with fork. Loosely tie legs to the tail, if desired, to better hold even shape during cooking. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• Roast uncovered about 2 hours 30 minutes or until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Place tent of aluminum foil loosely over breast during last hour to prevent excessive browning. Place duckling on heated platter. Let stand 15 minutes for easier carving.
• Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan. Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Stir in orange sections and liqueur. Brush duckling with some of the orange sauce. Serve with remaining sauce.

DUCK A L'ORANGE

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).

PAN-ROASTED DUCK BREAST WITH ORANGE SAUCE AND TOURNE POTATOES

Steps:

• For the sauce: Place a large sauté pan or rondeau over medium-high heat. Add the olive oil and duck bones and necks and deeply brown on both sides. Add the onions, carrots, celery, lemongrass, garlic, bay leaves, thyme and a large pinch of salt and stir. Add the wine and stock and simmer for at least 1 hour, allowing the flavors to meld.
• Meanwhile, place a medium saucepan over medium heat, add the sugar and vinegar and bring to a simmer, whisking to dissolve the sugar. Add the orange juice and continue to simmer the gastrique until syrupy, 8 to 10 minutes. You should have around 1/2 cup.
• When the stock mixture is ready, strain it and add 1/2 cup to the gastrique, whisking to combine. Simmer until reduced by half, 10 to 15 minutes, then keep the sauce warm.
• For the duck: While the sauce is reducing, score the skin on the duck breasts in a crosshatch pattern using a very sharp knife and being careful not to cut into the meat. Season the breasts on both sides with salt and pepper and place skin-side down in a cold large sauté pan coated with a drizzle of olive oil.
• Place the pan over medium-low heat and slowly render most of the duck fat, 8 to 10 minutes. When the skin is deep golden brown and crisp, flip the breasts over and briefly brown on the other side. Place the star anise, ginger and thyme into the rendered fat and then baste the breasts until they have finished cooking, 3 to 5 minutes for medium. Transfer to a cutting board and keep warm. Reserve the duck fat in the pan for the potatoes.
• For the parsley salad: Combine the parsley stems and orange supremes in a medium bowl. Toss with the orange juice, a drizzle of olive oil and a pinch of salt and set aside.
• For the potatoes: Bring a medium pot of water to a boil and salt it generously. Meanwhile, tourne the potatoes. Trim each end so it's flat. The length of each potato should be roughly 2 inches. Using a paring knife or bird's beak knife, make 7 slices the length of the potato until you end up with a football shape. Put each potato in cold water after you tourne it to prevent oxidation.
• Add the potatoes to the boiling water and boil until crisp-tender, 6 to 10 minutes. Drain the potatoes and pat dry.
• Place a sauté pan over medium heat, add the reserved duck fat and heat until shimmering. Strain through a fine-mesh strainer into a heatproof bowl, then add 1 tablespoon of the fat back to the pan. Add the potatoes and cook, turning often, until light golden brown on all sides. Turn the heat down to low. Season with salt and pepper, then add the thyme and continue to cook, turning the potatoes occasionally, until tender.
• Add the breasts to the pan, then pour off any excess fat. Remove the pan from the heat, add the Grand Marnier and flambe. When the flame goes out, return the pan to the heat, add the reserved sauce and heat through. Stir in the parsley and butter, season with pepper, then remove from the heat. Thinly slice the breasts, flesh-side up, against the grain. Place the potatoes on a platter, followed by the sliced duck, fat-side up. Drizzle with the sauce and top with the parsley salad.

SLOW ROASTED DUCK WITH ORANGE-SHERRY SAUCE

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.

ROAST DUCK WITH ORANGE GLAZE

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.

ROAST DUCK WITH ORANGE AND GINGER

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.