Orange Gingered Duck Pieces Recipes

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CRISPY DUCK WITH ORANGE-GINGER GLAZE



Crispy Duck With Orange-Ginger Glaze image

Make and share this Crispy Duck With Orange-Ginger Glaze recipe from Food.com.

Provided by ratherbeswimmin

Categories     High Protein

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup orange juice concentrate, thawed
1/4 cup hoisin sauce
1 tablespoon cider vinegar
1 tablespoon grated gingerroot
1 teaspoon dark sesame oil
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon Tabasco sauce
4 (6 -8 ounce) boneless duck breast halves, about 1/2 inch thick

Steps:

  • Prepare marinade: in a big bowl, whisk the marinade ingredients together.
  • Trim duck breasts of any skin or fat that hangs over the edges.
  • Score the skin in a diamond pattern with cross hatches at ½ inch intervals, but do not cut into the flesh.
  • Place duck in a large zip-lock plastic bag and pour in the marinade.
  • Press out the air and seal tightly; turn bag to distribute marinade; place in a bowl and refrigerate for 1-2 hours.
  • Remove duck from bag and discard marinade.
  • Grill, skin side down, over Direct Low heat until the internal temperature reaches 160°, 12-15 minutes, turning once.
  • The juices should be lightly pink; the skin golden brown and crisp.
  • Let rest for 3-5 minutes; serve warm.

Nutrition Facts : Calories 286.3, Fat 9, SaturatedFat 2.5, Cholesterol 131.4, Sodium 576.4, Carbohydrate 14.5, Fiber 0.7, Sugar 11, Protein 34.8

ROASTED DUCK WITH ORANGE GINGER GLAZE



Roasted Duck with Orange Ginger Glaze image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 10

1 (2-pound) duckling
Salt and pepper
1 tablespoon sugar
1 tablespoon water
2 tablespoons dry white wine
1 tablespoon cider vinegar
2 ounces orange juice
2 tablespoons freshly chopped ginger
16 ounces duck, beef, or chicken stock
2 oranges, supremed

Steps:

  • Preheat oven to 375 degrees F.
  • Begin by placing the duck breast side up on a baking rack. Season with the salt and pepper, and roast until the juices run barely pink, about 45 minutes. Remove the duckling from the pan and set it aside.
  • Degrease the pan drippings by skimming off the top layer.
  • To prepare the sauce, combine the sugar and water and caramelize carefully. Add the wine, vinegar, orange juice and ginger. Mix them well and reduce by half. Add the stock and bring to a boil. Add the pan drippings, reduce the heat and simmer until sauce reduces by half. Once sauce is done, strain it through a cheesecloth or fine strainer and set aside.
  • To serve, place the duckling on a large serving tray. Add the orange segments on top and around the duck, and pour the sauce over the duck.

ROAST DUCK WITH ORANGE AND GINGER



Roast Duck with Orange and Ginger image

For a festive occasion, a burnished whole duck makes quite an impression - fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don't use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 12

1 5- to 6-pound Pekin (Long Island) duck
3 tablespoons kosher salt
1 tablespoon 5-spice powder, preferably homemade (see note)
1 large orange, zested and cut into 6 wedges
1 tablespoon grated ginger
1 tablespoon grated garlic
2 cups orange juice
1 tablespoons honey
2 tablespoons Demerara sugar
2 tablespoons soy sauce
1 2-inch piece of ginger, thickly sliced
3 star anise

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.

ORANGE PEKING DUCK



Orange Peking Duck image

Categories     Duck     Poultry     Roast     Dinner     Orange     Fall     Winter     Honey     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

For honey syrup
2 oranges, cut into 1/4-inch-thick rounds
4 cups water
3 tablespoons honey
3 tablespoons dark (black or mushroom) soy sauce
For duck
1 (5 1/2- to 6-lb) fresh Pekin duck (sometimes called Long Island duck), excess fat removed from cavity, rinsed inside and out, and patted dry
1 tablespoon five-spice powder
1 tablespoon coarse sea salt
1 teaspoon coarsely ground mixed or black peppercorns
2 small oranges, quartered
6 (1/4-inch-thick) fresh ginger slices

Steps:

  • Make syrup:
  • Bring syrup ingredients to a boil in a heavy saucepan, stirring, then simmer, stirring occasionally, 20 minutes.
  • Season duck:
  • While syrup is simmering, fold neck skin of duck under body and fasten with a small skewer.
  • Stir together five-spice powder, salt, and pepper, then rub inside cavity. Put duck on a rack set in a roasting pan.
  • Coat and dry duck:
  • Ladle hot syrup over duck (do not ladle any into cavity), turning duck occasionally to coat all over. Discard syrup in roasting pan and set duck, breast side up, on rack in pan. Prop rack up over a short edge of pan so duck is tilted (large-cavity side down) to facilitate draining of any moisture it gives off. (To prevent rack from slipping, put a piece of crumpled plastic wrap between pan and rack.)
  • Dry duck, uncovered and chilled in refrigerator, 3 days.
  • Roast duck:
  • Preheat oven to 325°F. Let duck stand at room temperature 30 minutes.
  • Remove plastic wrap and set rack back into pan. Stuff duck with orange quarters and ginger and close cavity opening with a wooden skewer. Prick duck all over with tip of a sharp paring knife and pour 1 cup water into pan.
  • Roast duck in middle of oven 1 1/2 hours. Increase oven temperature to 450°F and roast until skin is dark brown and very crisp and a thermometer inserted in thick part of thigh registers 170°F, 25 to 30 minutes more.
  • Transfer duck to a heated serving platter and remove cavity skewer. Let stand 30 minutes before carving.

ORANGE GINGER SAUCE FOR DUCK



Orange Ginger Sauce for Duck image

Make and share this Orange Ginger Sauce for Duck recipe from Food.com.

Provided by Cecily Parsley

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 ounces drambuie or 1 1/2 ounces maple syrup
1/4 cup orange marmalade
1/4 cup orange juice
1/2 teaspoon grated orange rind
1/8 teaspoon ginger
1/2 cup peeled green seedless grape
1/2 ounce water
1/2 tablespoon cornstarch

Steps:

  • Place all ingredients - except grapes, water and cornstarch into a small saucepan.
  • In a very small container, stir together the cornstrch and water to form a smooth paste.
  • Simmer, stir in paste incrementally as needed to thicken.
  • Add grapes and serve sauce under crispy duck quarters.

ORANGE / GINGERED DUCK PIECES



Orange / Gingered Duck Pieces image

Make and share this Orange / Gingered Duck Pieces recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 22

4 duck hindquarters, skin and visible fat removed
4 -5 fresh sage leaves
1 large orange, zest of,juice reserved
1 tablespoon balsamic vinegar
4 tablespoons fresh grated ginger
3 -4 whole allspice
coarse salt
freshly grated pepper
2 tablespoons olive oil
2 bay leaves, broken
4 mushrooms, quartered
3 medium carrots, cut in 3 inch angled pieces
3 celery ribs, cut in 3 inch lengths
1 large sweet onion, quartered
2 medium sweet potatoes, cut in 1 inch cubes
1/2 cup red wine
reserved juice from orange
1 cup buttermilk
salt & fresh ground pepper
3 -4 fresh sage leaves, for garnish (optional)
1 teaspoon cornstarch (optional)
2 tablespoons cold water (optional)

Steps:

  • Remove skin and all visible fat from duck legs and thighs; cut thighs off legs to make 8 pieces.
  • Place sage, orange zest, balsamic vinegar, grated ginger, allspice, coarse salt and pepper in mortar and grind with pestle to form a paste, add a little olive oil only if necessary.
  • Rub paste all over duck pieces; place in a zip lock bag, push air out and seal, refrigerate for 3 or 4 hours.
  • Heat oil in a large nonstick frypan, brown duck pieces on all sides, about 8 minutes.
  • Reserve any moisture and spices left in zip lock bag.
  • Remove duck to platter and keep warm.
  • Add to frypan, bay leaves, mushrooms, carrots, celery, sweet onion and sweet potatoes; saute until the veggies start to caramelize, 15 to 20 minutes on medium heat.
  • Add red wine to veggies and deglaze pan, add reserved orange juice; stir; slowly add buttermilk while stiring.
  • Add reserved juices and spices left in zip lock bag to pan and return duck pieces to pan with any accumulated juices.
  • Spoon veggies and juices over duck pieces, bring to boil, reduce heat and simmer covered for 45 minutes, remove cover, increase heat to medium high and reduce liquid until it starts to thicken slightly; about 15 minutes.
  • Adjust seasoning, add salt and pepper to taste.
  • (If you wish you may add a slurry of 1 teaspoon cornstarch and 2 tablespoons cold water; add to pan and bring to boil to thicken).
  • Remove duck pieces to platter; surround with veggies and drizzle with gravy.
  • Roll sage leaves and cut into strips, sprinkle over platter to garnish.
  • Very good served over Buttermilk biscuits.

Nutrition Facts : Calories 250.2, Fat 7.9, SaturatedFat 1.5, Cholesterol 2.5, Sodium 161.7, Carbohydrate 36, Fiber 6.4, Sugar 15.6, Protein 5.6

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