How do I make Orange Sauce to go with my duck? And the best way to cook duck thanks?!
Answers:
Roast the duck! First rub salt into skin and cavity, then prick all over!. Put into a roasting tin and add enough water to come almost half way up the duck!. Put in a hot oven!. Baste often and turn over a couple of times, poking the fatty skin with a fork !.!.!. You are trying to get as much fat out as possible, so the finished duck is succulent but with a nice crispy skin!.
In the meantime, you need a couple of UNWAXED oranges!. They are hard to find these days, but believe me, you do not want to eat the chemicals they call "wax"!. They are lethal! Par off the skin without any white pith and slice into really fine slithers (like in marmalade)!. Boil these in a pan of boiling water!. Drain and repeat!. Then discard the water and reserve the rind!. Cut the white pith off the oranges and remove the segments by cutting into the middle along the segments!. Try to keep nice large segments intact!.
When the duck is almost done, drain off all the water and fat from the tin and leave to settle!. (You will now need to "brown" the duck, so put back uncovered at the top of a really hot oven) Skim off the fat and use these lovely juices to make a gravy in the usual way (thickened with a little cornflour*) but do not use any gravy browning!. Check seasoning and add the orange peel and segments!. Warm enough to heat them through and serve poured over the duck or separately in a gravy boat!. *I use cornflour, but my friend uses arrowroot to retain a glassy look to the "sauce"!.
Delicious! And any leftovers make a wonderful soup! Just boil up the duck carcass with a carrot, stick of celery and a couple of bay leaves to make more stock and remove any meat!. Sieve and add the leftover orange sauce (remove any peel to see) a tin of unsweetened chestnuts and simmer!. Blend in a liquidiser if you want!. Reheat so the meat is heated through, add a dash of sherry and!.!.!. Well, you will add this to your favourite recipes! Promise! LOL!
Good luck!Www@FoodAQ@Com
In the meantime, you need a couple of UNWAXED oranges!. They are hard to find these days, but believe me, you do not want to eat the chemicals they call "wax"!. They are lethal! Par off the skin without any white pith and slice into really fine slithers (like in marmalade)!. Boil these in a pan of boiling water!. Drain and repeat!. Then discard the water and reserve the rind!. Cut the white pith off the oranges and remove the segments by cutting into the middle along the segments!. Try to keep nice large segments intact!.
When the duck is almost done, drain off all the water and fat from the tin and leave to settle!. (You will now need to "brown" the duck, so put back uncovered at the top of a really hot oven) Skim off the fat and use these lovely juices to make a gravy in the usual way (thickened with a little cornflour*) but do not use any gravy browning!. Check seasoning and add the orange peel and segments!. Warm enough to heat them through and serve poured over the duck or separately in a gravy boat!. *I use cornflour, but my friend uses arrowroot to retain a glassy look to the "sauce"!.
Delicious! And any leftovers make a wonderful soup! Just boil up the duck carcass with a carrot, stick of celery and a couple of bay leaves to make more stock and remove any meat!. Sieve and add the leftover orange sauce (remove any peel to see) a tin of unsweetened chestnuts and simmer!. Blend in a liquidiser if you want!. Reheat so the meat is heated through, add a dash of sherry and!.!.!. Well, you will add this to your favourite recipes! Promise! LOL!
Good luck!Www@FoodAQ@Com
I happen to love duck!.!.!.I usually make a whole duck, not parts since that's no available here!. This is what I do!.!.
I wash the bird thoroughly, and pat it dry!. Then I prick the skin all over with a fork!.!.you can't prick it enough (make sure you don't prick it too hard, so that it pierces the meat)!.!.it will help the fat render from beneath the skin!. Season with salt and pepper!.
Then I put the duck om a rack in a roasting pan in a really hot oven!.!.about 450 degrees, for about 15 minutes, then lower the heat to 325 degrees, and cook it slowly for about 2-3 hours!. The drumstick should move freely when you wiggle it!.
You can make a nice orange sauce using orange juice, butter, and a little triple sec or any other orange flavored liquor if you have it!. Pour it over your duck, and return to the oven just so the glaze can set!.
I like serving it with long grain and wild rice (like Uncle Ben's), and a veggie like french cut green beans with slivered almonds!.Www@FoodAQ@Com
I wash the bird thoroughly, and pat it dry!. Then I prick the skin all over with a fork!.!.you can't prick it enough (make sure you don't prick it too hard, so that it pierces the meat)!.!.it will help the fat render from beneath the skin!. Season with salt and pepper!.
Then I put the duck om a rack in a roasting pan in a really hot oven!.!.about 450 degrees, for about 15 minutes, then lower the heat to 325 degrees, and cook it slowly for about 2-3 hours!. The drumstick should move freely when you wiggle it!.
You can make a nice orange sauce using orange juice, butter, and a little triple sec or any other orange flavored liquor if you have it!. Pour it over your duck, and return to the oven just so the glaze can set!.
I like serving it with long grain and wild rice (like Uncle Ben's), and a veggie like french cut green beans with slivered almonds!.Www@FoodAQ@Com
I mix 1/2 freshly squeezed orange juice with veg stock and reduce it to the consistency I like it, or you can just thickened it with cornflour!.
The best way to cook a duck is, undoubtedly, roasting!. Just make sure the skin is well dried before putting it in the oven and that is placed on a trivet quite way up from the roasting tin bottom, so when the fat gets out it won't touch it!.Www@FoodAQ@Com
The best way to cook a duck is, undoubtedly, roasting!. Just make sure the skin is well dried before putting it in the oven and that is placed on a trivet quite way up from the roasting tin bottom, so when the fat gets out it won't touch it!.Www@FoodAQ@Com
Drain most of the fat from the duck pan, add a little stock or water and bubble for a little, add some orange marmalade, just a touch, rough cut or smooth, and a bit of orange juice!. Boil that for a bit and then mix a little cornflour in water and add to pan if you want a thick sauce, and cook till as thick as you like!. If you do find you have over thickened, just add more liquid!. Check seasoning and serve!. I am getting hungry!!!Www@FoodAQ@Com
Preheat a medium frying pan!.
2!. Preheat oven to about Gas 9!.
3!. Rub the duck breast with salt and soy sauce!.
4!. Prick the duck with a fork!. Place the duck, skin side down, in the fry pan!.
5!. Fry the duck over a high heat until the skin is golden!. Remove the duck from the frying pan!.
6!. Place the duck on a roasting rack, skin side up, and roast in the oven for ten minutes, or until slightly pink in the middle!.
7!. Prepare an orange sauce by pouring the fat from the roast duck into a small pan!.
8!. Add the orange juice and wine to the duck fat and boil rapidly until reduced!.
9!. Place the roast duck on a plate!.
10!. Pour over the orange sauce and serve with vegetables of own choice!.
Yum!Www@FoodAQ@Com
2!. Preheat oven to about Gas 9!.
3!. Rub the duck breast with salt and soy sauce!.
4!. Prick the duck with a fork!. Place the duck, skin side down, in the fry pan!.
5!. Fry the duck over a high heat until the skin is golden!. Remove the duck from the frying pan!.
6!. Place the duck on a roasting rack, skin side up, and roast in the oven for ten minutes, or until slightly pink in the middle!.
7!. Prepare an orange sauce by pouring the fat from the roast duck into a small pan!.
8!. Add the orange juice and wine to the duck fat and boil rapidly until reduced!.
9!. Place the roast duck on a plate!.
10!. Pour over the orange sauce and serve with vegetables of own choice!.
Yum!Www@FoodAQ@Com