Best 3 Slow Roasted Duck With Orange Sherry Sauce Recipes
**Slow-Roasted Duck with Orange Sherry Sauce: A Culinary Masterpiece**
Indulge in the exquisite flavors of slow-roasted duck elevated by a delectable orange sherry sauce. This classic dish, often reserved for special occasions, is a testament to the art of culinary craftsmanship. The duck, roasted to perfection, boasts tender, succulent meat that falls off the bone, while the crispy skin provides a delightful contrast in texture. The accompanying orange sherry sauce, with its vibrant citrus notes and a hint of sweetness, perfectly complements the richness of the duck, creating a symphony of flavors that will tantalize your taste buds. This article presents a detailed recipe for this exceptional dish, along with variations and serving suggestions to ensure a memorable dining experience.
SLOW ROASTED DUCK WITH ORANGE-SHERRY SAUCE
The New Orleans raconteur Pableaux Johnson scored this recipe from Greg Sonnier of Gabrielle restaurant in the Mid-City neighborhood back in 2004, calling it a reflection "of the dual nature of New Orleans cookery." Inspired by the haute cuisine of K-Paul's Louisiana Kitchen, where Mr. Sonnier got his start, it also takes more than a bow toward the city's legendary street food tradition of gravy-soaked po' boys laden with French fries. At the restaurant, Mr. Sonnier served the dish over shoestring potatoes. Home cooks can substitute mock frites or hash browns. Either way, the interplay between the moist meat, luscious sauce and crisp potatoes is nonpareil. (Sam Sifton)
Provided by Pableaux Johnson
Categories dinner, main course
Time 5h45m
Yield 2 to 3 servings
Number Of Ingredients 15
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.
SLOW COOKED DUCK WITH ORANGE AND SHERRY SAUCE
Provided by Instant Brands Culinary Team
Categories Dinner
Yield 6-8 servings
Number Of Ingredients 17
Steps:
- Place the duck on top of a cutting board and pat it dry with paper towels Season the duck all ever with salt and pepper.
- Select SAUTE-High, set the time for 30 minutes and press START.
- Add the olive oil to the inner pot. When oil is hot, add in the duck and sear each side until browned. Take out it and set it aside.
- Stir in the onion, shallots, garlic, and sauté until softened for 2 to 3 minutes. Add in the carrots, bay leaves and dry marjoram and let cook for about a minute.
- Pour in the orange juice, orange zest, chicken stock and dry sherry wine to deglaze the pot. Stir well to remove any brown bits on the bottom. Ensure there is nothing stuck to the bottom of the pot. Add the honey and combine well.
- Put the duck into the Inner Pot.
- Press CANCEL to turn off Sauté.
- Close the Pressure Cooking Lid on the pot and set the pressure release to VENT. Select SLOW COOK-Custom-High for 5 hours.
- When done, carefully open the pressure cooking Lid.
- Carefully remove the duck from the slow cooker and place it on top of a cutting board or plate. Cover loosely with foil to keep warm.
- Select SAUTE-High, set the time for 30 minutes and press START.
- Discard the carrot from the cooking juices, then remove the excess fat from the top of the sauce. Mix the cornstarch and the water then stir into the cooking juices. Cook for about 15-20 minutes or until the sauce has thickened slightly, stirring often. Season to taste.
- Carve or shredder the duck drizzle with the sauce and serve!
ROASTED DUCK WITH ORANGE GINGER GLAZE
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.
Tips:
- Use a whole duck: This recipe is designed for a whole duck, so make sure you have one on hand before you start. If you can't find a whole duck, you can also use a duck breast or leg, but you may need to adjust the cooking time.
- Score the duck skin: Scoring the duck skin helps the fat render and the flavors to penetrate the meat. To score the duck skin, use a sharp knife to make shallow cuts in the skin, about 1/4-inch deep and 1-inch apart.
- Season the duck generously: Don't be afraid to season the duck generously with salt and pepper. This will help to enhance the flavor of the meat.
- Roast the duck slowly: Slow roasting the duck helps to render the fat and create a tender, juicy bird. Roast the duck at a low temperature (325 degrees Fahrenheit) for about 3 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
- Make the orange sherry sauce while the duck is roasting: The orange sherry sauce is a delicious accompaniment to the duck. It's easy to make and only takes a few minutes. Simply combine orange juice, sherry, chicken broth, honey, and cornstarch in a saucepan and bring to a simmer. Cook until the sauce has thickened, about 5 minutes.
- Serve the duck with the orange sherry sauce: Once the duck is cooked, let it rest for 10 minutes before carving. Serve the duck with the orange sherry sauce and your favorite sides, such as roasted potatoes, vegetables, or rice.
Conclusion:
Slow roasted duck with orange sherry sauce is a delicious and impressive dish that's perfect for a special occasion. It's easy to make and only requires a few simple ingredients. Follow the tips above and you'll be sure to create a memorable meal that your guests will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
