SUBSCRIBE: Get our latest recipes via email: sign up. Rub the skin with 30ml (2tbsp) oil, sprinkle with salt and place breast- side up on a grid over a roasting tin. I serve it with a quick sauce of port, raspberry jam, and orange, along with a dash or two of chipotle powder for some kick! Add the lemon juice, lemon zest and remaining tablespoon of butter and stir until the butter has melted. Roast … https://recipes.sainsburys.co.uk/.../roasted-duck-breast-with-a-red-wine-sauce Rub inside cavity and skin of duck with lemon. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Slice each duck breast, on the bias, into 1/2-inch pieces and fan around plate. originally published March 29, 2018 — last updated December 28, 2020. If you do the same, you’ll find a big variance when it comes to time, technique and temperature. Honey & Soy Marinade for Duck. 1½ tablespoons unsalted butter; 1 tablespoon honey Melt 1 tablespoon of the butter in a small saucepan over medium heat. The sweet and savory sauce is lip smacking, combining marmalade, orange zest, and Grand Marnier with sherry vinegar and chicken broth. Place in a food processor with onion and finely chop. Crisp-Skinned Roast Duck with Mock Mandarin... Rinse the duck inside and out and pat dry. Orange Glazed Duck. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered. While the duck rests, prepare the sauce. Tent loosely with foil and allow it to rest for 10 to 15 minutes before carving. We’ve spent some time researching a variety of sources for reliable instructions on roasting duck. You don’t want to have any of that lovely, crispy skin stick to the rack! After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Marmalade Roast Duck Recipe. Truss bird, place on rack and set in shallow roasting pan. The meat doesn’t dry out – even near the ends of the drumsticks. The skin consistently turns out crispy and golden. Drain fat from roasting pan. Essentially the instructions would remain the same, you’d just want to double the sauce recipes to accommodate the extra meat. Get our latest recipes, cooking tips, and entertaining ideas delivered directly to your inbox. Trim away any flaps of excess skin from around the cavity and tail area. 1. Wash duck in cold water and remove excess fat. 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. 1/2 cup sherry vinegar. If you're able, prepare the duck to this point and refrigerate uncovered overnight. Roast duck breasts with blackberry sauce. Step 3. Once cooked, tilt the duck to drain the fat and juices that have accumulated in the cavity into the roasting pan. Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. To serve, transfer the carved duck to a serving platter and garnish with fresh orange slices and sprigs of rosemary. Rub kosher salt and pepper all over the duck, top and bottom, then place it in the oven and roast for 30 minutes. 28 ratings 4.6 out of 5 star rating. https://www.tasteofhome.com/recipes/roast-duck-with-orange-glaze 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. "This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time," says Chef John. Duck Breast with a Tamarind & Ginger Sauce. It's a good idea to rotate the pan in the oven as well to ensure even browning. Be sure to rotate your pan in the oven too. Step 2. Your favorite shows, personalities, and exclusive originals. Place in a saucepan with blueberries, sugars, star anise, zests and vinegar. While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Squeeze out extra air, … Place in a roasting pan. Thanks for letting us know! Step 1. Deselect All. Plum Sauce. Pecan Sauce Gently reheat the sauce over low heat. Add the pomegranate and orange juices, increase the heat to medium-high and bring to a rapid simmer. So glad to hear the duck turned out well. 1 teaspoon sugar. All you need is about 1 pound of plums that you've cooked down in a small sauce pot with a little honey, lemon juice, and a pinch of salt. Roast Duck Breasts with Blackberry Sauce Ingredients. Using kitchen shears, cut duck in half lengthwise. Heat oven to 350 degrees. Preheat oven to 375 degrees F (190 degrees C). Place thyme and reserved rind inside the duck; season. Add the shallot and sauté until softened, 1-1/2 minutes. Transfer duck to a cutting board; let stand for 15 minutes. Easy Roast Duck with Roast Potatoes and Gravy — Gourmet Mum Delicious! Your email address will not be published. Set the duck aside for 1 hour to allow it to come to room temperature (do not cover). Combine the orange juice, rosemary and mustard in a small saucepan and bring to a rapid simmer over medium-high heat. Season the inside cavity and the outside of duck with salt, pepper and poultry seasoning. Remove the neck, giblets, liver and heart from the cavity of the duck and reserve for another use or discard. Sprinkle with the allspice, cinnamon and ginger. 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. Season to taste with salt and pepper. Coat your racks very thoroughly with nonstick spray to make turning the duck over as easy as possible. Remove any large lumps of fat from skin. Prick duck skin all over with a sharp paring knife, especially where the skin is thickest, being … Rub salt, pepper, and paprika into the skin of the duck. 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. 1 cup cherries fresh or frozen, halved and pitted, 1/2 cup chicken stock, preferably homemade, or low-sodium store bought, 2 tablespoons cherry or berry whole-fruit preserves, 1 teaspoon fresh rosemary leaves, chopped. Another classic dish that's also remarkably easy to make. Roast duck in preheated oven for 1 hour. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. www.volkenterprises.com/food-recipes/roasted-duck-with-apricot-sauce Glazed, Roasted Duck with crispy skin served with a sweet spiced plum sauce is a beloved staple at any Chinese restaurant. All rights reserved. orange juice, raw sugar, cold water, wine vinegar, tapioca starch 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. 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. Place orange quarters inside duck and place in a shallow … For serving this easy roasted duck, I really love a fresh plum sauce like this one here. Lynne Webb is the editor, publisher and recipe developer. duck, Wisconsin C & D brand. This a perfect recipe for your next holiday dinner or celebration. Preheat oven to 425 degrees. Easy . Meanwhile, bring duck to room … Lightly spiced with allspice, cinnamon and ginger, it complements the duck perfectly and can be served with Cornish hens, chicken or pork as well. Add the garlic and cook until fragrant, 1 minute. Bend the wing tips under the bird and tie the legs together with cotton twine. Roast the duck, breast side up, for 1 hour at 300 F. After 1 hour of roasting, flip the duck on its breast and roast it breast side down (roast the other side) for 40 minutes, at 300 F. Flip the duck breast side up again on a rack in a roasting pan, combine 2 tbsp honey, 2 tbsp soy sauce with the freshly squeezed juice of 1 orange. … Pour blackberry sauce over the duck. Preheated the oven for 375 F. Then, put the duck on a cake stand like a bundt cake mold to … Next time I’ll be sure to include it though. I knew when I published the Roast Chicken with Sichuan Peppercorns a few years ago, that I needed to do something along the same vein with duck.. And then, when I did the Marmalade Chicken Traybake late last year, it all just clicked in my head.. Orange and duck is such a classic combination that I just knew that marmalade would be … 80 ratings 4.7 out of 5 star rating. 1 pint duck demi-glace (beef will also work) Remove from the oven, tent with foil and let rest for 20 minutes. Rinse the duck in cool water and pat dry with paper towels inside and out. Thanks for visiting. This will help to dry the skin, making for a crispier end result. I forgot to buy fresh rosemary for the sauce, but it was still delicious with the duck. Repeat each hour, roasting the duck for a total of 4 1/2 hours. Repeat this process every 30 minutes until an instant-read thermometer inserted in the thickest part of the duck's thigh registers 165°F. 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