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
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.
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
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
SIMPLE ORANGE GLAZE
This glaze is fresh and delicious. It uses real orange juice, not the stuff out of the container. It adds a real nice kick to angel food cake or any kind of loaf cake.
Provided by cukatie2983
Categories Desserts Frostings and Icings Dessert Glazes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Whisk sugar with orange zest and orange juice in a small bowl until smooth.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 15.8 g, Sodium 0.2 mg, Sugar 15.5 g
ORANGE-ANISE GLAZED DUCK
Steps:
- For the duck: Preheat the oven to 250 degrees F. Place the duck legs in a 9-by-13-inch baking pan, cover the legs with duck fat and add the star anise. Cover the baking pan with foil. Cook until the meat is able to pull away from the bone but also stays intact, 4 hours.
- To serve, place the duck skin-side down on a griddle or sautee pan over medium heat for until the skin is crispy and golden, 4 to 5 minutes.
- For the glaze: While the duck is in the oven, prepare the sauce. In a medium saucepan, mix the orange juice, sugar, vinegar, soy sauce, ginger and star anise. Bring to a simmer for 5 minutes. Allow to cool, and then strain.
- To serve, reduce the glaze by half over medium-high heat, it should get thick and sticky.
- Pour the reduced sauce onto the crispy duck legs. Serve immediately.
ORANGE GLAZED DUCK
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.
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