Orange Anise Glazed Duck Recipes

ORANGE-ANISE GLAZED DUCK

Steps:

• For the duck: Preheat the oven to 250 degrees F. Place the duck legs in a 9-by-13-inch baking pan, cover the legs with duck fat and add the star anise. Cover the baking pan with foil. Cook until the meat is able to pull away from the bone but also stays intact, 4 hours.
• To serve, place the duck skin-side down on a griddle or sautee pan over medium heat for until the skin is crispy and golden, 4 to 5 minutes.
• For the glaze: While the duck is in the oven, prepare the sauce. In a medium saucepan, mix the orange juice, sugar, vinegar, soy sauce, ginger and star anise. Bring to a simmer for 5 minutes. Allow to cool, and then strain.
• To serve, reduce the glaze by half over medium-high heat, it should get thick and sticky.
• Pour the reduced sauce onto the crispy duck legs. Serve immediately.

EASY ORANGE GLAZE DUCK

Steps:

• Pour the orange soda, orange juice concentrate, barbecue sauce, brown sugar, and teriyaki sauce into a bowl, and stir to combine and dissolve the sugar.
• Preheat oven to 350 degrees F (175 degrees C). Remove any excess pieces of fat from inside the duckling, place the duck into a roasting pan, and prick the skin all over with a fork to allow the fat to drain off while roasting.
• Brush the duckling with the orange mixture. Place the mushrooms into the cavity of the duck, and spoon in some of the orange sauce.
• Roast the duck in the preheated oven, brushing it every 20 to 30 minutes with the orange sauce, until a meat thermometer inserted into a thick part of a thigh reads 165 degrees F (75 degrees C), about 2 1/2 hours.

ROAST DUCK WITH ORANGE AND GINGER

Steps:

• Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
• Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
• Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
• Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.

HONEY ORANGE DUCK

Steps:

• Boil water in a large kettle.
• Place duck, anise and parsley in boiling water; cook 10 minutes.
• Remove duck from water; let cool on rack for 2 hours.
• Preheat oven to 350*.
• Bake duck on rack in a roasting pan for 1 1/2 hours.
• Mix orange juice, soy sauce, honey, sherry, salt and ginger juice.
• Pour half of mixture into cavity and brush remaining mixture on duck.
• Bake 30-40 minutes more; basting every 10 minutes during the last 1/2 hour of baking.
• Transfer duck to a platter.
• Garnish with orange slices.
• Serve hot.

ORANGE GLAZED DUCK

Steps:

• Preheat oven to 475 degrees F.
• Pat duck breasts dry. Lightly prick duck skin surface several times with a fork to help fat cook out. In a small bowl, combine salt with the other seasonings and season the duck. Insert a pop-up thermometer at an angle, in the thickest part of the breast. Place duck in preheated oven and turn down heat to 375 degrees F. Roast for about 25 minutes, until internal temperature reaches 165 degrees F.
• Meanwhile, in a medium bowl, stir together glaze ingredients. About 10 to 15 minutes before duck is done, pour glaze over duck and finish cooking.
• Let duck rest, tented with foil for 5 to 10 minutes before carving.

ROAST DUCK WITH ORANGE GLAZE

Steps:

• Preheat oven to 350°. Sprinkle inside of duck with caraway seeds; prick skin all over with a fork. In a large skillet, sauté vegetables in oil. Stir in broth, seasonings and stuffing., Loosely stuff duck with stuffing mixture. Skewer neck opening; tie drumsticks together with kitchen string. Place breast side up on a rack in a large shallow roasting pan., Bake, uncovered, until golden brown and a thermometer reads 170° for the duck and 165° for the stuffing, 2-1/2 to 3-1/4 hours. Drain fat from pan as it accumulates. Cover loosely with foil if duck browns too quickly. Cover and let stand 20 minutes before removing stuffing and carving., Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan. Gradually stir in orange juice, zest and hot pepper sauce until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with duck.