Tested till perfect Roasted Duck with Orange Sauce

Roasted Duck with Orange Sauce

This subtly sweet orange flavour is a classic, festive pairing with duck. Asian markets are great sources for fresh duck.

By Matthew Kimura and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2009

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8

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
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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.

Nutritional Information Per each of 8 servings

without skin : about

cal 279 pro 27g total fat 15g sat. fat 5g
carb 8g fibre 0 chol 103mg sodium 411mg
potassium 328mg

% RDI:

calcium 2 iron 23 vit A 3 vit C 12
folate 6
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