Orange Roasted Duck Anatra Allarancia Recipes

ORANGE-ROASTED DUCK

Steps:

• Preheat oven to 350 degrees F. Line a large roasting pan with foil.
• Remove both wingtips at the top joint with kitchen scissors or a heavy knife; reserve wing tips. Reserve neck (discard the rest of the giblets). Trim the excess skin and fat around the neck and cavity opening. Grate 1/4 teaspoon orange zest and set aside. Cut oranges into quarters. Set aside 3 sections and place the remaining orange sections inside the duck; fold the wings under and tie the legs together with kitchen string. With a skewer or fork, prick holes in the skin without piercing the flesh. (This allows fat to drain during roasting.)
• Whisk marmalade and 2 tablespoons soy sauce in a small bowl. Loosen the skin over the breast and thigh meat and rub about 3 tablespoons of the marmalade mixture under the skin. Place breast-side down on a rack in the prepared roasting pan.
• Roast the duck for 1 hour. Remove the duck from the pan and carefully pour off the fat. Return the duck to the rack, breast-side up. Continue roasting, basting every 15 minutes with another 2 tablespoons of the marmalade mixture, until an instant-read thermometer inserted into the thigh without touching bone registers 165 degrees F, 1 to 1 1/4 hours more.
• Meanwhile, place the reserved wing tips and neck in a medium saucepan, add broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until the broth is reduced by half, 5 to 7 minutes. Strain and discard solids; return the broth to the pan. Squeeze the juice from the reserved orange sections into a small bowl; add cornstarch and whisk until smooth. Stir the juice mixture, reserved zest and brown sugar into the broth; cook over medium heat, stirring, until thickened, 1 to 2 minutes. Stir in the remaining 1 tablespoon soy sauce.
• Transfer the duck to a cutting board; let rest for 15 minutes before removing the string and carving. Serve with the sauce on the side.

MARMALADE GLAZED ROAST DUCK

Steps:

• Expose and cut out the wishbone. This makes the duck easier to carve once cooked. A butcher can do this for you.
• Heat oven to 240C/220C fan/gas 9. Lightly score the skin on the duck all over, and make a deep cut from inside the body into each leg.
• Season the duck well. Heat an ovenproof frying pan over a low heat. Place the duck on its side with the thigh touching the pan for 15 mins. Turn and cook on the other side for 15 mins more.
• Turn the duck breast-side down, then transfer the pan to the oven and cook for 5 mins. Drain the fat from the pan, turn the duck onto its back and continue to cook for 15 minutes.
• Meanwhile, cut both oranges in half, then cut 4 wedges from half an orange. Heat a small frying pan over a medium heat, then cook the orange wedges in the dry pan for 1 min on each side to lightly caramelise.
• Remove the orange wedges from the pan and set aside. Squeeze the juice from the remaining orange halves into the hot pan and reduce by half. Add the marmalade, take off the heat, add 1 tbsp water and stir together.
• After 15 mins of roasting, brush the marmalade glaze over and continue to roast for a final 10 mins. Rest for 20 mins.
• Carve by cutting the leg and thigh away, then separating the leg from the thigh. Carve slices of breast and serve with the orange wedges to squeeze over.

DUCK A L'ORANGE

Steps:

• Preheat the oven to 210C/400F/Gas 6½. Use a vegetable peeler to peel the skin off the half orange in wide strips. Place a stack of three strips on top of each other and trim the sides. Cut the strips into very thin julienne strips. Set aside.
• Prick the duck skin all over with the tip of a skewer to help release the fat. Don't prick too deeply. Place on a rack set inside a sturdy, medium roasting tin. Place the orange half inside the duck, pushing towards the neck end to help support the breast. Add the bay leaves and onion wedges. Season the duck with the salt and lots of freshly ground black pepper. Roast for 45 minutes.
• Take the duck out of the oven and carefully take the rack off the roasting tin using oven gloves to hold it. Tip any fat that has collected in the tin into a heatproof bowl. (Cool, then keep in a pot in the fridge and use for roast or sautéed potatoes.) Place the rack back into the tin and return the duck to the oven for a further 35-45 minutes, or until the skin is golden-brown and crisp.
• Remove the duck from the oven and wiggle one of its legs. If the duck is ready, the leg will be fairly loose and easy to wiggle. If not, return the duck to the oven for a further 10 minutes, or until cooked. Transfer to a board or warmed serving platter. Cover very loosely with foil and leave to rest for 15 minutes.
• While the duck is resting, make the sauce. Drain all but one tablespoon of the duck fat from the roasting tin into the heatproof bowl with the rest. Return the tin to the hob and add the onion. Fry over a medium heat for five minutes, stirring regularly until beginning to soften and colour.
• Pour the orange liqueur and wine into the pan with the softening onion and allow to bubble for a few seconds. Add the orange juice and 150ml/5fl oz cold water and simmer together for about two minutes, stirring to lift any of the meat sediment from the bottom of the tin. Carefully strain the liquid through a fine sieve into a small non-stick saucepan.
• Stir the reserved julienne orange strips and marmalade into the jus and bring to a simmer. Mix the cornflour with one tablespoon of cold water in a small bowl until smooth. Stir it into the orange sauce and cook for 1-2 minutes more, stirring regularly until the sauce is thickened and glossy. Pour any juices that have collected from the resting duck into the sauce and simmer for a few seconds, stirring. Pour into a warmed jug. Carve the duck at the table with an onion wedge for each person, pour a little of the sauce over and serve the rest separately.

ORANGE ROASTED DUCK (ANATRA ALL'ARANCIA)

Steps:

• Heat oven to 375. With paring knife, make four incisions in skin of duck: one between leg and breast on each side of duck, and one between wing and back on each side. Make a spice mixture with 1 teaspoon rosemary, 2 teaspoons sage, 1 chopped garlic clove, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stuff incisions with pinches of mixture.
• In a medium-size bowl, combine sausages, pancetta, bread, celery in small dice, carrots in small dice, 1/2 cup chopped onion, diced orange, remaining chopped garlic, remaining rosemary and sage, 1 1/2 teaspoons Tuscan spice, a half-teaspoon salt and a half-teaspoon pepper. Drizzle juice of one orange over ingredients, and mix well. Season cavity of duck with 1/4 teaspoon salt and 1/4 teaspoon pepper, stuff with mixture, and truss with a toothpick, a skewer or butcher's thread.
• Pour olive oil into a 9-by-13-inch roasting pan. Place duck in pan, breast side up. Rub surface of duck with oil from pan, and roast 40 minutes. Remove pan from oven, transfer duck to a cutting board, and pour off all but 1 tablespoon fat. Add remaining celery, carrots and onion to pan in an even layer, and place duck on vegetables, breast side up. Drizzle juice of one orange and Grand Marnier over duck, season duck with remaining Tuscan spice, 1/4 teaspoon salt and 1/4 teaspoon pepper, and layer slices of one orange over breast.
• Return to oven, and roast 2 hours, basting with pan juices every 20 minutes. Once orange slices on breast have browned, add them to pan, pour juice of remaining orange over duck, and layer slices of second orange over breast. Raise oven to 400 degrees for final 20 minutes of cooking.
• Remove duck from oven, and transfer to a cutting board. Remove all but 4 orange slices from pan, and discard. Spoon off any excess fat, and discard. Purée contents of pan in a food processor, and heat in a small saucepan over medium-high heat to reduce while you carve duck. Adjust seasonings, and pour sauce over carved duck. Serve.

CANARD à L'ORANGE

Steps:

• Heat the clarified butter in a large cast iron skillet or frying pan with a metal handle. The duck breasts will render a large amount of fat, but use of a small amount of butter will stop them from catching when you first place them in the pan. Butter lends a nice golden colour to the skin, and the use of clarified butter means that there are no milk solids to burn, which leave black spots all over the duck. Place the pan on a medium to high heat, and once up to temperature; hot but not smoking, place the duck breasts in skin down. Agitating the pan occasionally to ensure even colouration, cook for about 10 minutes until the skin is an even dark golden brown. Turn the breasts over and place the pan in a pre-heated oven at about 200ºC. Approximately 10 minutes will cook them a nice pink medium rare. This can be verified using a temperature probe which should be between 52ºC and 60ºC.
• Remove from the pan and leave to rest, covered with a double layer of foil and a thick cloth, to keep warm while you make the sauce.
• Peel the zest of the oranges into julienne strips and set aside, then squeeze the juice from the oranges. Skim the fat from the pan and deglaze with the vinegar then add the sugar. Bring to the boil and allow it to caramelise slightly. This will happen quite quickly due to the high temperature of the pan. Pour in the juice from the oranges, followed by the zest julienne. The sauce will begin to thicken. While this is happening pour in the Grand Marnier. Once the alcohol has boiled off, after a few seconds, whisk in the butter a cube at a time to finish the sauce to a thick glossy consistency.
• Season with salt. Slice each breast into 1cm pieces, arrange on the plate with a generous quantity of sauce on top.