Thanks for letting us know! Remove the neck, giblets, liver and heart from the cavity of the duck and reserve for another use or discard. We’ve been really into whole-roasting things lately and this was a recipe we have been dying to tackle for years! When you factor in how much fat is rendered from the skin during the cooking process, you’ll find that a duck this size yields only about 4 servings. Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan. Rub kosher salt and pepper all over the duck, top and bottom, then place it in the oven and roast for 30 minutes. 23 December 2020, 8:36 pm. Place ducks, breast side up, in roasting pan; roast in 400°F (200°C) oven for 35 minutes. In this episode, however, we try to give the Asian cousin a chance to shine with Chef Bob's Roast Duck à l'orange. Melt 1 tablespoon of the butter in a small saucepan over medium heat. Be sure to rotate your pan in the oven too. Home Holidays & Events Holidays Christmas. Gradually stir in orange juice, zest and hot pepper sauce until blended. While the duck rests, prepare the sauce. A popular and time-honoured combination of duck recipes with orange. Lynne Webb is the editor, publisher and recipe developer. Sprinkle inside of duck with caraway seeds; prick skin all over with a fork. No Christmas feast is complete without a roasted turkey. This duck is a nice alternative for a festive dinner on holidays. Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being careful … Combine the orange juice, rosemary and mustard in a small saucepan and bring to a rapid simmer over medium-high heat. Whole Roasted Duck with Blood Orange Glaze. Required fields are marked *. What are we going to do!? Drizzle with sauce and serve immediately. Quarter oranges and squeeze juice into duck cavities; add orange quarters and bay leaves. Place thyme and reserved rind inside the duck; season. My slow roasted duck is a simple recipe which will give you tender meat and crispy skin with the fat rendered out by the slow cooking. Meanwhile, combine potato and duck fat in a separate roasting pan, season to taste and roast until … Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Put everything on a board with one tablespoon of sea salt and chop it all up. Served with a simple Orange-Rosemary Sauce, this slow-roasted duck is flavorful, moist and an impressive yet easy entrée to serve for family and friends. It is by far the easiest method we’ve found. Taste of Home is America's #1 cooking magazine. Pressure-Cooker Turkey with Berry Compote, Cranberry Turkey Burgers with Arugula Salad, 40 Showstopping Beef Entrees For Christmas, Our Baking Pros Found the Best Chocolate Chips for Cookies and More, Do Not Sell My Personal Information – CA Residents. Bend the wing tips under the bird and tie the legs together with cotton twine. Season to taste with salt and pepper. Generally weighing 5-1/2 to 6 pounds, Pekin, or Long Island duck is likely the most common variety you’ll find in your local market.It’s important to note that this weight includes the giblets, necks, liver and heart. Nowadays, it is still popular in most French restaurants. Tie legs together. Place the duck on the rack. originally published March 29, 2018 — last updated December 28, 2020. 1 Pekin (Long Island) duck, 5 to 6 pounds, 2 sprigs fresh rosemary, plus more for garnish, 1 cup orange juice (freshly squeezed if possible), 1 tablespoon fresh rosemary, finely chopped. Preheat oven to 350°. Tent loosely with foil and allow it to rest for 10 to 15 minutes before carving. Add the shallot and sauté until softened, 1-1/2 minutes. Put a rosemary sprig and one onion half and one orange quarter inside each duck and tie the legs together. In this episode, however, we try to give the Asian cousin a chance to shine with Chef Bob's Roast Duck à l'orange. Serve warm. A lifelong foodie and experienced cook, she decided to use her graphic design and marketing background to launch a website where she could explore and share her passion for food. https://www.epicurious.com/recipes/food/views/duck-a-lorange-233535 5. Cover and let stand 20 minutes before removing stuffing and carving. I am talking about a roast duck recipe called duck à l'orange, or also known as canard à l'orange in France. Nigella uses two ducks, each approximately 2kg in weight. Return the … I used more sugar and more cornstarch because I like thicker and sweeter orange sauce. —Jeanne Koelsch, San Rafael, California, Roast Duck with Orange Glaze Recipe photo by Taste of Home, Prep: 10 min. g. Grate half the nutmeg and zest both oranges. Sprinkle with the allspice, cinnamon and ginger. Duck à l'orange is a French sweet and sour dish, which is unusual in traditional French cooking. I needed an orange sauce in a pinch as my duck was already almost done roasting. Cook over medium heat, stirring constantly, until mixture thickens and boils. The skin consistently turns out crispy and golden. 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. The meat doesn’t dry out – even near the ends of the drumsticks. Print Ingredients. Total cooking time should be about 2-1/2 hours. Add the lemon juice, lemon zest and remaining tablespoon of butter and stir until the butter has melted. For written recipes of all the dishes Chef Bob has prepared for the feast, visit here! Coat your racks very thoroughly with nonstick spray to make turning the duck over as easy as possible. Lay the orange slices in the bottom of a ceramic baking dish and top with the duck … The USDA recommends an internal temperature of 165 degrees, though many chefs prefer … If you’re planning to serve duck as an alternative to roast turkey for Thanksgiving or Christmas, you might want to try our Spiced Pomegranate Sauce (variation included in the recipe notes). Stir in broth, seasonings and stuffing. Served with a simple Orange-Rosemary Sauce, this slow-roasted duck is flavorful, moist and an impressive yet easy entrée to serve for family and friends. I serve it with a quick sauce of port, raspberry jam, and orange, along with a dash or two of chipotle powder for some kick! Plan for at least one hour and 15 minutes. If you’d like to serve a larger group, you could plan on using a turkey sized roasting pan and setting two ducks on the rack end to end. Season the duck legs on both sides. Thanks for visiting. Continue to roast until the duck reaches your desired internal temperature. 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