Try roast duck as an easy alternative to the usual turkey dinner on Christmas Day. Luv-a-Duck’s brand new “Simply Impressive” campaign has officially aired. It's a good idea to rotate the pan in the oven as well to ensure even browning. 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). Cut 4 slices from the center of the orange for garnish and refrigerate until ready to serve. Drizzle with sauce and serve immediately. Lightly spiced with allspice, cinnamon and ginger, it complements the duck perfectly and can be served with Cornish hens, chicken or pork as well. If you're able, prepare the duck to this point and refrigerate uncovered overnight. Melt 1 tablespoon of the butter in a small saucepan over medium heat. Season to taste with salt and pepper. Dux Kitchen Pop-up With eight simple recipes, our group of amateur cooks impressed a restaurant full of foodie influencers. If you can, re-coat the rack every time you turn the duck. Season the duck's cavity with kosher salt and freshly ground black pepper, then stuff with the orange wedges and rosemary sprigs. Remove and brush with sauce again. Roast … Sriracha chili sauce (adjust to taste) How to roast a duck: Unwrap the bird & deal with the innards. The answer to this is you cook it on a rack, prick the skin all over, and the fat runs out leaving a lovely tasting duck with soft meat and crisp skin. This recipe uses the slow-roasting method to yield moist, tender duck meat with crisp, golden skin. The skin consistently turns out crispy and golden. Sweet Chilli Marinade for Duck. Add in the stock or water, the blackberries, vinegar, star anise, sugar and reduce by 2/3 (this will take around 15 minutes). 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. Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being careful … Place orange quarters inside duck and place in a shallow roasting pan. Rinse the duck in cool water and pat dry with paper towels inside and out. Season the inside cavity and the outside of duck with salt, pepper and poultry seasoning. The excess fat separated from the juices in the jug should be kept for cooking the world's best roast potatoes. Add the juices to the sauce, taste and season with salt & pepper if required, strain and serve. This was the first time I’d ever made a roast duck and it came out perfect. Total cooking time should be about 2-1/2 hours. Pour the port into a sauce pan, heat until the liquid is reduced by half (this will take 10 - 15 minutes). Serve the roasted duck with the sauce. It’s served with a simple Orange and Rosemary Sauce that’s not only delicious with duck but also works with other main dishes like chicken, pork or even salmon. It is by far the easiest method we’ve found. Mix mustard and pressed garlic in small bowl. Rinse the duck inside and out and pat dry. 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. Sprinkle spice-herb mixture over duck and in cavity. Let stand on a cooling rack for 1 hour at room temperature, then pat dry again. Cut the remainder of the orange into wedges and set aside. Get our latest recipes, cooking tips, and entertaining ideas delivered directly to your inbox. Deselect All. The duck … Meanwhile, bring duck to room temperature and make the … Add black beans, soy sauce, brown rice vinegar and honey. Sweet & Spicy Glaze. Your email address will not be published. Next to the dipping sauce. Combine the orange juice, rosemary and mustard in a small saucepan and bring to a rapid simmer over medium-high heat. Add the shallot and sauté until softened, 1-1/2 minutes. Pass through a sieve into another pan, stir in the corn flour, season and simmer for a few minutes until the mixture thickens. Add the pomegranate and orange juices, increase the heat to medium-high and bring to a rapid simmer. Season to taste with salt and pepper. A delicious and daring boozy blackberry and port sauce, that works perfectly with well-seasoned duck, sautéed potatoes, curly kale and sticky shallots. Our goal is to inspire our readers to make flavorful, creative food, whether it's for a quick weeknight meal, family dinner or holiday celebration. 1/2 cup sherry vinegar. Sprinkle duck with pepper and brush with a little soy sauce. Add the plums … Your email address will not be published. Coat your racks very thoroughly with nonstick spray to make turning the duck over as easy as possible. Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack. Thanks for letting us know! Trim any excess fat from the neck and cavity, snip off wingtips and discard. MyGourmetConnection has hundreds of wholesome, easy-to-follow recipes, that are perfect for quick weeknight meals, holiday celebrations and just about everything in between. … LUV to Help You. Thanks for visiting. 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. Roast the duck in the oven for 30 minutes, then remove the foil and bacon rashers. A sticky Seville orange and marmalade glaze makes it even more festive What are we going to do! Grab your duck … 2 shallots, finely chopped. 23 December 2020, 8:36 pm. Next time I’ll be sure to include it though. One trick I have discovered: prior to roasting, a stand the duck on a pointy roasting holder in front of a fan for a few hours to dry it out. There is one problem, though - his oven broke down! Duck Fat - How to Render. Remove from the heat, add the vinegar, butter and orange zest and stir until the butter has melted. At MyGourmetConnection we have more than a thousand easy-to-make recipes prepared with fresh, wholesome ingredients. Roasting a whole duck does take a few hours in the oven, but hands-on time is minimal so there’s plenty of time to prepare side dishes and relax with guests while the duck cooks. Place duck, breast side up, on rack in large roasting pan. Tent loosely with foil and allow it to rest for 10 to 15 minutes before carving. Gressingham Foods, Debach, Woodbridge, Suffolk, IP13 6JW. Marmalade Sauce. Brush mustard mixture over duck. 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. 4 duck breasts, 6 to 8 ounces each. Bend the wing tips under the bird and tie the legs together with cotton twine. Cook, uncovered, until reduced to about 1/2 cup, 6 to 8 minutes. … The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour. Duck Fat: The Facts. SUBSCRIBE: Get our latest recipes via email: sign up. Plum Sauce. We’ve spent some time researching a variety of sources for reliable instructions on roasting duck. Take a baking tray with a bench and put the duck on it. After duck fat has been saved, brush the duck with the orange sauce (see below for orange sauce instructions). No Christmas feast is complete without a roasted turkey. Rub kosher salt and pepper all over the duck, top and bottom, then place it in the oven and roast for 30 minutes. orange juice 1 Tbls. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered. Very nice recipe. Everyone’s oven is different, so if you find that you’re getting too much browning on some areas of the skin, shield them with foil. Combine salt and sugar and rub mixture all over and inside the duck. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird. Makes 1/2 cup. Meanwhile, make spice rub: In a medium bowl, whisk together all remaining duck ingredients. Rub mixture all over and inside the duck. Roast duck 45 minutes. Blow-dried roast duck with cherry gløgg sauce. Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. Sticky Sweet Chilli Sauce. Cook in hot oven for 30 minutes, then remove duck from oven and prick breast with heavy tine kitchen fork to drain grease. So glad to hear the duck turned out well. Add in the stock or water, the blackberries, vinegar, star anise, … This will help to dry the skin, making for a crispier end result. Honey & Soy Marinade for Duck. Prick surface of skin all over with a paring knife. A bright citrus pan sauce is all that's needed to round out this simple roast duck, cooked to a rich caramel brown. Combine the orange juice, rosemary and mustard in a small saucepan and bring to a rapid simmer over medium-high heat. Duck Breast with a Tamarind & Ginger Sauce. Slice the garlic. For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Cook, uncovered, until reduced to about 1/2 cup, 6 to 8 minutes. If you do the same, you’ll find a big variance when it comes to time, technique and temperature. To Make Sauce for Roast Duck Breasts: Melt butter in small saucepan. Essentially the instructions would remain the same, you’d just want to double the sauce recipes to accommodate the extra meat. Luv-a-Duck Celebrates 50 Years In 2018, Luv-a-Duck celebrated 50 … It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish 1 hr and 20 mins . Mix in the butter and serve with the cooked duck breasts. Remove the duck from the oven, turn it breast side down on the rack and continue roasting. Score skin of breast in a crosshatch pattern. Be sure to rotate your pan in the oven too. Trim and season the duck: In a mortar or spice grinder, grind the salt, garlic, zest, coriander seeds, … Cook for 3 minutes. Using the tip of a sharp knife, prick the skin of the duck all over (1/4-inch spacing), being careful not to pierce all the way through to the meat. Master Recipe: Roast Duck. Once cooked, tilt the duck to drain the fat and juices that have accumulated in the cavity into the roasting pan. 1 teaspoon sugar. After preparing a number of roast ducks over the years, we’ve settled on this version because: Here are a couple of additional things to consider: Note: Nutrition information is estimated and may vary from your actual results. Dine in tonight with our delicious, easy to cook, Bistro range. 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. Wash duck in cold water and remove excess fat. Orange Sauce for Roast Duck What Smells So Good cold water, raw sugar, tapioca starch, wine vinegar, low sodium chicken broth and 5 more Perfect Turkey Gravy McCormick flour, turkey pan drippings, water, McCormick Turkey Gravy Mix and 1 more It doesn’t produce the smoke you can get with higher roasting temperatures. 1 whole Pekin duck, 5-6 lbs. Heat oven to 350 degrees. Required fields are marked *. 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