Chilli Orange Duck Recipes

ORANGE & CHILLI HALF DUCK

Steps:

• Preheat your oven to 180°C (160°C fan or gas mark 4)
• Mix the dried ingredients together and rub onto the skin of the duck. Season with salt and pepper.
• Place the duck in a deep-sided roasting tray with the skin facing up. Cook for one hour, occasionally basting with the duck fat. Meanwhile, mix the sweet chilli sauce with the orange zest.
• When the ducks have cooked for one hour, pour the sweet chilli mix on top of the ducks and cook for a further 15 minutes. Remove from the oven and allow to rest for 15 minutes in a warm place.
• Cook your potatoes in lightly salted water for 10 minutes until tender, then drain and set aside. Bring another pan of salted water to the boil. Add your beans, cook them until tender, drain and set aside. Repeat the same process with the asparagus, carrots and parsnips.
• Put a large frying pan onto a medium heat, add in the butter and a tablespoon of water. Add in all the vegetables, mix well for two minutes and season according to taste.
• Divide the mix onto 4 plates, carve the half ducks and arrange on top of the garnish.

CHILLI ORANGE DUCK

Steps:

• Scrub the oranges well, cut the rind from 2 oranges, using a sharp knife, and trim off most of the pith.
• Cut the rind into short, thin strips.
• Squeeze the juice from the oranges, you need 250ml.
• Combine the orange rind and juice, sugar, ginger, chilli, star anise, cinnamon sticks, sweet chilli sauce, fish sauce, vinegar and red wine in a saucepan and bring to the boil, stirring.
• Boil for around 10 minutes, stirring occasionally, until lightly syrupy.
• Prick the duck skin well, and heat the oil in a non-stick frying pan.
• Add the duck breasts and sear, skin side down for 8 minutes or till brown.
• Then turn and cook for another 8 minutes.
• Remove the duck and allow it to rest for 5 minutes before serving.
• Cut the spring onions into finger lengths, then into strips.
• Slice the duck thickly, arrange on warmed plates and scatter with spring onion shreds.
• Spoon the sauce over the top.
• Serve with rice or noodles.

CHRISTMAS ROAST DUCK WITH CRANBERRY-ORANGE GLAZE

Steps:

• For Christmas Roast Duck
• Pat the duck dry with paper towels. Trim off excess fat on the side opposite of the cavity. Place the duck on a sturdy cutting board and score the breast skin using a sharp knife. Cut the skin in a criss-cross pattern but make sure you don't pierce the meat to avoid drying it out.
• Stuff the duck cavity with onion quarters, lemon quarters and herbs and tie together the legs. Pat the duck dry one more time with paper towels to remove as much moisture as possible and generously sprinkle with salt all over. Place in the refrigerator uncovered for a minimum of an hour but preferably at least eight hours and up to a day to allow for extra crispy skin.
• Remove the duck 30 minutes before roasting to sit in room temperature and heat oven to 425 degrees. Cover a roasting pan with tinfoil and place the rack in the roasting pan. If you don't have a roasting pan, substitute a large baking sheet and a wire rack. Place the duck on the rack. Stir together the paprika, pepper and garlic pepper and rub all over the duck.
• Roast for 15 minutes in a 425-degree oven, and then turn the temperature to 350 degrees. Continue to roast until the duck reaches your desired internal temperature. Plan for at least one hour and 15 minutes. The USDA recommends an internal temperature of 165 degrees, though many chefs prefer duck between 135-145 degrees. In the final 15 minutes, brush the duck with the glaze.
• When the duck reaches your desired temperature. Remove from the oven, cover with foil and let it sit for 10-15 minutes. Carve the duck and serve. Enjoy!
• For Cranberry-Orange Glaze
• In a small saucepan, stir together the cranberry juice, orange juice, molasses, cinnamon sticks, garlic, ginger, balsamic vinegar, salt and cayenne pepper. Bring to a boil over medium-high heat and then simmer until it slightly reduces.
• In a small bowl, whisk together the cornstarch and a little bit of cold water until it becomes a smooth slurry. Whisk into the sauce to avoid any clumps forming and bring to a boil. Keep whisking and allow the mixture to boil for about a minute until it thickens. Turn off heat and stir in orange zest. Spoon some of the sauce into a small bowl and brush onto the duck in the last 15 minutes of roasting. Serve the remaining sauce on the side.