Duck In Orange Sauce Recipe
Ingredients
| 1 duck with giblets (5 pounds) | ||
| Rosemary leaves | 2 Teaspoon, dried | |
| 1/2 teaspoon each salt and black pepper | ||
| Orange zest strip | 2 | |
| Yellow onion | 1 Large, quartered | |
| Carrot | 1 Large, sliced | |
| 2 large cloves garlic | ||
| 1 1/2 cups Chicken Stock or low- sodium chicken broth | ||
| Tomato Paste | 2 Tablespoon | |
| 6 whole white or black peppercorns (optional) | ||
| Whole Cloves | 4 | |
| White wine vinegar | 1/4 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Orange zest | 1/3 Cup (16 tbs), julienned | |
| 1 tablespoon cornstarch dissolved in 2 tablespoons water | ||
| Lemon juice | 1 Teaspoon | |
| 1 small orange, peeled, and sectioned | ||
Directions
1. Preheat the oven to 475°F. Rinse the duck and pat it dry. Reserve the giblets; discard the liver. Season the cavity with 1 teaspoon of the rosemary, 1/4 teaspoon each of the salt and pepper, and the 2 strips of orange zest. Using a skewer, prick the skin on the lower breast, legs, and around the wings. Truss and place breast-side-up on a rack in a shallow roasting pan. Surround it with the onion, carrot, garlic, and reserved giblets. Roast, uncovered, for 30 minutes.
2. Lower the temperature to 350°F. Remove the pan from the oven, discard the fat, and transfer the vegetables and giblets to a medium-size saucepan. Roast the duck for 1 hour or until the juices run clear when the thigh is pierced with a fork. Transfer the duck to a serving platter and cover loosely with foil. Fancy Fare: Duck in a tangy orange sauce
3. To the vegetable mixture, add the stock, tomato paste, peppercorns if you wish, cloves, the remaining 1 teaspoon of rosemary, and the remaining 1/4 teaspoon each of salt and pepper. Bring to a boil, lower the heat, and simmer, uncovered, for 45 minutes, skimming the surface.
4. In another medium-size saucepan, stir the vinegar and sugar. Cook over moderate heat for 5 minutes, swirling the pan, until golden. Strain the stock mixture into this pan, stir in the blanched orange zest, and simmer for 5 minutes. Whisk in the cornstarch mixture, boil for 2 minutes, then stir in the lemon mice and orange sections. Serve the duck with the orange sauce, Duchesse Potatoes, and Honey-Spiced Carrots.
2. Lower the temperature to 350°F. Remove the pan from the oven, discard the fat, and transfer the vegetables and giblets to a medium-size saucepan. Roast the duck for 1 hour or until the juices run clear when the thigh is pierced with a fork. Transfer the duck to a serving platter and cover loosely with foil. Fancy Fare: Duck in a tangy orange sauce
3. To the vegetable mixture, add the stock, tomato paste, peppercorns if you wish, cloves, the remaining 1 teaspoon of rosemary, and the remaining 1/4 teaspoon each of salt and pepper. Bring to a boil, lower the heat, and simmer, uncovered, for 45 minutes, skimming the surface.
4. In another medium-size saucepan, stir the vinegar and sugar. Cook over moderate heat for 5 minutes, swirling the pan, until golden. Strain the stock mixture into this pan, stir in the blanched orange zest, and simmer for 5 minutes. Whisk in the cornstarch mixture, boil for 2 minutes, then stir in the lemon mice and orange sections. Serve the duck with the orange sauce, Duchesse Potatoes, and Honey-Spiced Carrots.
Chef
