Roasted Duck with Orange Sauce
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings | - |
| without skin : about | - |
| cal | 279 |
| pro | 27 g |
| total fat | 15 g |
| sat. fat | 5 g |
| carb | 8 g |
| fibre | 0 |
| chol | 103 mg |
| sodium | 411 mg |
| potassium | 328 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 23 |
| vit A | 3 |
| vit C | 12 |
| folate | 6 |
- Portion size: 6 to 8
This subtly sweet orange flavour is a classic, festive pairing with duck. Asian markets are great sources for fresh duck.
Ingredients
- 2 2duckducks, (each 4 lb/2 kg)
- 1 tsp 1tspsalt
- 1 tsp 1tsppepper
- 2 2orangeoranges
- 2 2bay leafbay leaves Glaze:
- 1/4 cup 1/4cupfreshly squeezed orange juice
- 2 tbsp 2tbsporange-flavoured liqueur
- 1 tbsp 1tbspred wine vinegar
- 1 tsp 1tspgranulated sugar Orange Sauce:
- 2 tbsp 2tbspgranulated sugar
- 2/3 cup 2/3cupduck stock or sodium-reduced chicken broth
- 1/2 tsp 1/2tspgrated orange rind
- 1/3 cup 1/3cupfreshly squeezed orange juice
- 1 pinch 1pinchsalt
- 2 tsp 2tspcornstarch
Preparation
Glaze: In bowl, combine orange juice, liqueur, vinegar and sugar. Set aside.
With tip of knife, prick duck skin all over without piercing meat. Rub inside cavities with 1/2 tsp (2 mL) each of the salt and pepper. Quarter oranges and squeeze juice into duck cavities; add orange quarters and bay leaves. Tie legs together. Sprinkle with remaining salt and pepper.
Place ducks, breast side up, in roasting pan; roast in 400°F (200°C) oven for 35 minutes. Pour off clear fat and reserve for another use. Baste with some of the glaze.
Roast in 350°F (180°C) oven, basting with remaining glaze and pan juices every 15 minutes, until thermometer inserted in thickest part of thigh reads 185°F (85°C), 1-1/2 hours. Discard oranges and bay leaves; reserving cavity juices, transfer ducks to plate and keep warm. Skim off and discard fat. Pour remaining pan juices into bowl.
Orange Sauce: In heavy saucepan, melt sugar over medium heat, swirling pan but not stirring, until amber colour. Remove from heat; stir in stock and bring to boil, stirring. Stir in reserved pan juices, orange rind, orange juice and salt; boil until reduced to about 1 cup (250 mL).
Dissolve cornstarch in 2 tsp (10 mL) water; stir into pan and simmer until slightly thickened, about 30 seconds. Serve with duck.
Source : Canadian Living Magazine: December 2009
