Duck in Orange Sauce with Cherries
Serves 4
Prep time: 15 minutes
Cooking time: 1 ½ hours, plus sauce time (about 20 minutes)
Ingredients
5 lb. duck (I have always cooked a frozen one---no luck finding fresh ducks here)
Salt and pepper
Pinch of cinnamon
½ cup seasoned flour
A little butter or oil
Sauce:
2 lumps of sugar
Juice of 2 oranges (+/- 1 cup)
1 TBS wine vinegar
1 ¼ cup brown demi glace sauce or thickened gravy
1 tsp tomato paste
4 mint leaves, chopped
½ cup white port wine or sherry
1 TBS Grand Marnier (or other orange liqueur)
Garnish:
Peeled segments of 2 oranges
12 pitted red cherries (I use maraschino)
1 TBS snipped chives or mint leaves
METHOD
1. Season duck inside and out with salt, pepper and cinnamon. Coat with a little butter or oil and dust with flour. Roast at 400 degrees for 1 hour, then reduce heat to 350 degrees for a further 30 minutes. Baste the duck frequently with the fat and turn each time (I do turn each time BUT do not baste)
2. Remove the duck from the oven and drain the juice from the roasting pan for use in the sauce, also drain away the excess fat.
3. Put the roasting pan on top of the stove. Rub the sugar lumps with a little orange rind and place in the pan, moisten with vinegar and let caramelize. Add the brown sauce or gravy, tomato paste, port, juice, and mint leaves. Boil for ten minutes, then strain into a smaller saucepan. Add the Grand Marnier and season to taste. Using a zester, make strips of orange zest as thin as matches. Boil these in water for ten minutes. Drain and add to sauce. Reboil for 2 minutes.
4. Cut the duck into 4. Chop away the back bone and discard the ribs of the two breasts.
5. Place each duck portion on plate coated with sauce. Garnish with orange segments, cherries and mint leaves or chives.
Recipe from THE MASTER CHEF
A Complete Guide to the Great Cuisines of the World
Author: Chef Jean Conil
I stumbled on the recipe somewhere along the way and it has been our favorite ever since. Some of the steps may sound strange to the pros but this has always worked for me. The skin is always super crispy and the meat is juicy and melt in your mouth tender.
Serves 4
Prep time: 15 minutes
Cooking time: 1 ½ hours, plus sauce time (about 20 minutes)
Ingredients
5 lb. duck (I have always cooked a frozen one---no luck finding fresh ducks here)
Salt and pepper
Pinch of cinnamon
½ cup seasoned flour
A little butter or oil
Sauce:
2 lumps of sugar
Juice of 2 oranges (+/- 1 cup)
1 TBS wine vinegar
1 ¼ cup brown demi glace sauce or thickened gravy
1 tsp tomato paste
4 mint leaves, chopped
½ cup white port wine or sherry
1 TBS Grand Marnier (or other orange liqueur)
Garnish:
Peeled segments of 2 oranges
12 pitted red cherries (I use maraschino)
1 TBS snipped chives or mint leaves
METHOD
1. Season duck inside and out with salt, pepper and cinnamon. Coat with a little butter or oil and dust with flour. Roast at 400 degrees for 1 hour, then reduce heat to 350 degrees for a further 30 minutes. Baste the duck frequently with the fat and turn each time (I do turn each time BUT do not baste)
2. Remove the duck from the oven and drain the juice from the roasting pan for use in the sauce, also drain away the excess fat.
3. Put the roasting pan on top of the stove. Rub the sugar lumps with a little orange rind and place in the pan, moisten with vinegar and let caramelize. Add the brown sauce or gravy, tomato paste, port, juice, and mint leaves. Boil for ten minutes, then strain into a smaller saucepan. Add the Grand Marnier and season to taste. Using a zester, make strips of orange zest as thin as matches. Boil these in water for ten minutes. Drain and add to sauce. Reboil for 2 minutes.
4. Cut the duck into 4. Chop away the back bone and discard the ribs of the two breasts.
5. Place each duck portion on plate coated with sauce. Garnish with orange segments, cherries and mint leaves or chives.
Recipe from THE MASTER CHEF
A Complete Guide to the Great Cuisines of the World
Author: Chef Jean Conil
I stumbled on the recipe somewhere along the way and it has been our favorite ever since. Some of the steps may sound strange to the pros but this has always worked for me. The skin is always super crispy and the meat is juicy and melt in your mouth tender.
"Never eat more than you can lift" Miss Piggy