Roast Duck With Orange Apricot Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

APRICOT GLAZED DUCK



Apricot Glazed Duck image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

1/4 cup unsalted butter, plus 3 tablespoons unsalted butter
6 duck breasts
1 large white onion, diced
1 cup chopped dried apricots
1/4 cup apple cider vinegar
1/4 cup chicken stock
1/4 cup white wine
2 tablespoons cornstarch
Cold water
Salt and freshly ground black pepper
1/2 teaspoon freshly chopped tarragon leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 1/4 cup of butter in a heavy skillet over medium-high heat. Brown the duck breasts skin side down for about 2 minutes without shaking the pan. Turn over and cook on the other side for another 2 minutes. Remove to a baking sheet and bake in the preheated oven for 10 minutes. Transfer the duck breasts to a cutting board and set aside to rest.
  • Using the same pan you cooked the duck in, saute the onions, over medium heat, until golden brown. Add in the chopped apricots, apple cider vinegar, chicken stock and white wine. Cook until reduced by half, about 10 minutes.
  • In a small bowl, mix the cornstarch with a little cold water to create a slurry. Slowly add it to the apricot mixture, stirring constantly until the desired consistency is reached.
  • Allow to cook until the paste taste disappears, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the tarragon and the remaining 3 tablespoons of butter.
  • Slice the duck breast on a bias. Lay a little sauce on the base of each white serving plate and top with the duck. Spoon a little more sauce over the duck and serve.

APRICOT ORANGE-GLAZED DUCK



Apricot Orange-Glazed Duck image

Provided by Food Network

Time 2h52m

Yield 12 servings

Number Of Ingredients 12

6 ducks, 5 to 6 pounds each
4 3/4 cups apricot-orange glaze, recipe follows
1/4 cup reserved duck fat (from duck drippings)
6 cups duck or chicken stock
4 cups apricot-orange glaze, recipe follows
2/3 cup, plus 3 tablespoons flour
Salt and freshly ground black pepper
2 cups apricot preserves
2 cups orange preserves
4 cups maple syrup
1/2 cup brandy
6 tablespoons Grand Marnier or Triple Sec

Steps:

  • Rinse the ducks with cold water and pat them dry with paper towels. Place them in a large shallow dish or plastic container and refrigerate, uncovered, overnight.
  • Preheat the oven to 500 degrees.
  • Place the duck, breast side up, on racks in several shallow roasting pans. Prick the skin all over, especially along the side of the breast, so that the fat can run off while roasting.
  • Roast for 20 minutes, then reduce the oven temperature to 350 degrees. Continue roasting for 15 to 20 minutes per pound. Begin to baste with the glaze once the ducks have been roasting for 50 minutes. Baste every 5 to 10 minutes. The ducks are done when a meat thermometer registers 170 degrees. If you prefer your meat well done, continue to roast about another 15 minutes, but be aware the meat may become a bit dry. Discard all but 1/4 cup of the residual fat in the roasting pan, reserving for Apricot-Orange Duck Sauce recipe.
  • Cooks Note: Unless you have 2 ovens, roast 3 ducks at a time. Reheat the first set of ducks for about 10 minutes, or until heated through.
  • Place one of the roasting pans, which have been drained of fat, on stovetop. Set heat of burners to medium, add the 1/4-cup fat and stir to loosen pieces from bottom of pan. Whisk in stock. Simmer for 15 minutes, uncovered. Add apricot-orange glaze; simmer 5 minutes.
  • Meanwhile, place flour in a medium bowl and whisk in 1 1/2 cups liquid scooped up from the pan; blend well. Add flour mixture to pan, whisking until well blended. Simmer 5 to 10 minutes or until slightly thickened. Add salt and pepper, to taste.
  • In a large bowl, combine all the ingredients and mix well.;

PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE



Pan-Seared Duck Breast with Orange Pan Sauce Recipe image

To cook duck breast at home, our recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow before making a pan sauce.

Provided by Sohla El-Waylly

Categories     Entree     Mains     Quick and Easy     Quick Dinners

Time 40m

Yield 4

Number Of Ingredients 8

4 duck breasts, 4 to 5 ounces (112 to 140g) each
Kosher salt
1/2 cup dry white wine (4 fluid ounces; 120ml)
1 1/2 cups homemade chicken stock or store-bought stock combined with 1 tablespoon powdered gelatin (12 fluid ounces; 360ml)
4 tablespoons unsalted butter (2 ounces; 60g)
1/4 cup (60ml) freshly squeezed orange juice from 1 orange
1 teaspoon freshly grated orange zest
Freshly ground black pepper, to taste

Steps:

  • Season duck breasts with salt, heavily on the skin side and lightly on the flesh side.
  • Increase heat to medium and further brown skin if needed, about 1 minute, before flipping and cooking on the flesh side. For medium-rare meat, cook until breast registers 130°F (54°C) on an instant-read thermometer, about 1 to 2 minutes. Continue cooking until duck registers 140°F (60°C) for medium or 155°F (68°F) for well-done. Remove duck from pan and set aside to rest.

Nutrition Facts : Calories 419 kcal, Carbohydrate 6 g, Cholesterol 189 mg, Fiber 0 g, Protein 30 g, SaturatedFat 11 g, Sodium 856 mg, Sugar 3 g, Fat 26 g, ServingSize Serves 4, UnsaturatedFat 0 g

ROAST DUCK WITH APRICOT GLAZE



Roast Duck With Apricot Glaze image

I love preparing duck, because nothing is wasted. Use the liver and make a deconstructed pate by sauteing shallot in butter; add the liver and mash, then add a little S&P. Served on baguette, this makes for an easy appetizer. After many less than optimal results with roasting duck, I finally learned that the secret to a really good crispy skin is boiling it before roasting. I also let it dry in the fridge for a couple of days before roasting. Save the broth, chill it, then skim off the fat that will rise to the surface and save for use in other recipes. Julia Child was right when she said, "Always save your duck fat." Once the broth is reduced, combine with veal stock, reduce more, & you will have a lovely sauce. The first time I boiled a duck, I didn't realize how out of control a hot slippery duck could be--sloshing hot greasy liquid all over my tiny kitchen. So the second time, I trussed the legs together, leaving the twine long, in order to have something to hold on to.

Provided by French Terrine

Categories     Whole Duck

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 5

1 (5 lb) whole duck
1 1/2 teaspoons quatre-epices
salt
1/2 cup apricot jam
2 cups veal stock

Steps:

  • Boil duck for 30-45 minutes in enough water so that it is completely submerged.
  • Remove and blot dry inside and out with paper towels. Place in fridge for a couple of days to allow the skin to become very dry.
  • Refrigerate the lovely greasy duck broth. Once the fat has all risen to the top, skim it off and save to use in other recipes--like potatoes roasted with duck fat----YUM.
  • Reduce your duck broth, concentrating it down to 2--3 cups. Combine with veal stock and reduce down to another 2--3 cups. This will take several hours. If you wish to thicken it, make a little roux with some duck fat and some flour, slowly whisking some of the reduction, whisking continuously, allowing to boil gently. Then add the remainder of the reduction. Adjust your seasonings with salt and pepper.
  • Remove duck from fridge for an hour or so before roasting.
  • Preheat over to 400 degrees F.
  • Salt generously and dust with the quatre epices--see note below.
  • Roast breast side up for 90 minutes, spreading apricot jam on it for the last half hour.
  • Remove from oven and let stand for 10 minutes if you can wait that long.
  • Carve up and serve with the reduction/sauce.
  • **********************************************************************************.
  • Quater epices (meaning four spices) is a French spice blend, but it is also found in Middle Eastern kitchens. It is often used in terrines, fresh sausages, and pates. Add a heaping teaspoon to a pot of hearty stew for a surprising new depth. Here's an example of this versatile blend:.
  • Combine 2 tablespoons white peppercorns, 1/4 teaspoon freshly grated nutmeg,1/2 teaspoon (about 12) whole cloves, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground ginger.
  • Grind up peppercorns and cloves, and combine with the rest. Store in cool, dark, dry place.

Nutrition Facts : Calories 2389.5, Fat 223.3, SaturatedFat 75, Cholesterol 431.3, Sodium 373.5, Carbohydrate 25.8, Fiber 0.1, Sugar 17.4, Protein 65.5

ROAST DUCK BREAST WITH BALSAMIC AND APRICOT SAUCE



Roast Duck Breast with Balsamic and Apricot Sauce image

Categories     Duck     Fruit     Poultry     Roast     Apricot     Brandy     Port     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 10

For sauce
1/4 cup minced shallot
1 tablespoon plus 1 teaspoon cold unsalted butter
1/2 cup Tawny Port
1 tablespoon brandy
1 cup duck-and-veal demiglace (a 6 1/2-ounce container stirred together with 3 tablespoons water)
1/3 cup julienne strips dried apricot
1 tablespoon balsamic vinegar
2 whole 1-pound boneless duck breasts with skin (preferably Long Island, or Pekin, halved
1 teaspoon vegetable oil

Steps:

  • Make sauce:
  • In a 1 1/2-quart heavy saucepan cook shallot in 1 teaspoon butter over moderately low heat, stirring, until softened. Carefully add Port and brandy and boil until reduced by half. Add demiglace and simmer 5 minutes, or until reduced to about 2/3 cup. Pour sauce through a fine sieve into a small bowl and return to pan. Stir in apricot, vinegar, and salt and pepper to taste. Simmer sauce until apricot is just heated through and stir in remaining tablespoon butter.
  • Preheat oven to 450° F.
  • Put duck breasts, skin sides down, on a cutting board. Using a sharp knife and following shape of breast, trim all sinews, excess skin, and fat. With a fork carefully prick skin all over without piercing meat.
  • Heat an ovenproof cast-iron skillet over moderately high heat until hot and add oil, swirling skillet until coated evenly. Pat duck dry and season with salt and pepper. Put duck, skin sides down, in skillet. Reduce heat to moderate and cook duck until skin is deep golden, about 3 minutes. Turn duck over and cook 2 minutes more. Remove duck from skillet and pour off fat. Return duck, skin sides down, to skillet and roast in middle of oven 5 minutes for medium-rare. Keep duck warm and reheat sauce over low heat.
  • Slice duck on the diagonal and serve with sauce.

DUCK BREASTS WITH APRICOT CHUTNEY



Duck Breasts with Apricot Chutney image

When serving this entree as part of a buffet, try using chafing dish to keep it warm. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 26

1-1/2 cups orange juice
2/3 cup sugar
2 packages (6 ounces each) dried apricots, chopped
1/2 cup dried cherries
1/2 cup golden raisins
2 teaspoons minced fresh gingerroot
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
2 teaspoons lemon juice
DUCK:
12 duck breast halves with skin (5 ounces each)
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons olive oil
ORANGE SAUCE:
1/4 teaspoon minced garlic
1/2 cup Marsala wine
1/2 teaspoon cornstarch
1/2 cup orange juice
1/3 cup chicken broth
2 tablespoons grated orange zest
3 tablespoons cold butter
1 tablespoon minced fresh basil

Steps:

  • For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat until sugar is dissolved, about 3 minutes. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook until apricots are tender, about 10 minutes. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours., Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings. , Place duck on a greased rack in a shallow roasting pan. Bake at 350° until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 30-35 minutes. , For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange zest until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.,

Nutrition Facts : Calories 525 calories, Fat 30g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 456mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 3g fiber), Protein 18g protein.

More about "roast duck with orange apricot sauce recipes"

CRISPY ROAST DUCK WITH ORANGE SAUCE RECIPE - FOOD & WINE
crispy-roast-duck-with-orange-sauce-recipe-food-wine image

From foodandwine.com
  • Preheat the oven to 450°F. Cut off the first two wing joints of the ducks and reserve. Chop the necks into 2-inch lengths.
  • Prick the ducks around the thighs, backs, and breasts. Season the ducks inside and out with salt and pepper. Set a rack in a very large roasting pan. Set the ducks breast up on the rack as far apart as possible.
  • Meanwhile, in a large saucepan, heat the oil. Add the hearts, gizzards, wing joints, and necks; season with salt and pepper. Cook over moderately high heat, stirring, until richly browned, 10 minutes.
  • Meanwhile, remove the zest in strips from one of the oranges. Cut the zest into a very fine julienne. In a small saucepan of boiling water, blanch the julienne for 1 minute.
  • Halve and squeeze two of the oranges; you will need 1 cup of juice. Peel the remaining oranges (including the one you stripped the zest from) with a knife, removing all of the bitter white pith.


SEARED DUCK BREAST WITH BLOOD ORANGE & STAR ANISE - OTTOLENGHI
Discard most of the fat from the frying pan and add the wine, vinegar, orange juice and STAR ANISE. Bring to the boil and simmer for 5–6 minutes, until reduced by about half. Taste and …
From ottolenghi.co.uk


ROASTED DUCK WITH ORANGE SAUCE - CANADIAN LIVING
Dec 15, 2009 Roast in 350°F (180°C) oven, basting with remaining glaze and pan juices every 15 minutes, until thermometer inserted in thickest part of thigh reads 185°F (85°C), 1-1/2 …
From canadianliving.com


PAN FRIED DUCK BREAST - EASY FRENCH RECIPE - GREEDY …
Feb 10, 2021 With a bright, fruity character, Pinot Noir makes an excellent match for earthy rich flavours like duck, especially when served with an orange sauce (see my recipe above). You could also pair it with a heavy-bodied red …
From greedygourmet.com


25 BEST THANKSGIVING TURKEY RECIPES - TODAY
1 hour ago This turkey captures all the best Cajun flavors, thanks to a heavily spiced brine made with beer, salt, sugar, garlic and onion powder, paprika, oregano, thyme and pepper.
From today.com


PERFECT ROAST DUCK WITH ORANGE SAUCE
Oct 13, 2021 Lightly spiced with a combination of allspice, cinnamon, and ginger, it complements the duck nicely, and like our orange-rosemary sauce, it can also be served with Cornish hens, chicken, or pork. The recipe calls for …
From mygourmetconnection.com


SEARED DUCK IN ORANGE-APRICOT SAUCE RECIPE
Cook over medium heat until skin is crispy, 10-12 min. Transfer duck to a parchment-lined baking sheet, skin-side up. Roast in the bottom of the oven until cooked through, 8-12 min.** Discard all but 1 tbsp duck fat (dbl for 4 ppl) from …
From hellofresh.ca


CRISPY ROAST DUCK WITH SPICED APRICOT GLAZE
Brush duck with a thick coating of glaze and return to the oven for a further 15-20 minutes or until juices run clear and skin is crispy. Remove duck from oven and rest for 15 minutes before …
From hillstreetgrocer.com


CRISPY WHOLE ROAST DUCK - WENT HERE 8 THIS
Oct 17, 2024 Step 5: Remove the duck from the fridge and let it come to room temperature for about 30 minutes.Letting it come to room temperature before cooking will allow the duck to roast more evenly. Step 6: Use a sharp knife to …
From wenthere8this.com


ROSEMARY DUCK WITH APRICOTS - SIMPLY RECIPES
Jun 4, 2022 At least a half an hour before you plan to cook the duck, remove from the refrigerator so it can get to room temperature. Preheat the oven to 350°F. Place the duck on a roasting rack in a roasting pan, breast side up. …
From simplyrecipes.com


HOW TO MAKE THE BEST ROAST DUCK WITH ORANGE …
Dec 11, 2021 Roast Duck Recipe with an Orange Marmalade Glaze Recipe; ... It’s glazed with an orange marmalade sauce that gives the duck a rich, roasted appearance. ... ounce jar Marmalade You can use a smaller jar of marmalade …
From marysnest.com


DUCK BREASTS WITH ORANGE SAUCE (BEST SAUCE FOR DUCK!)
Jun 27, 2022 Duck Breasts with Orange Sauce are easy to make with just a few ingredients, just follow my step-by-step guide. ... Learn how to make Duck Breasts with Orange Sauce - probably the best duck recipe you will find! ...
From alwaysusebutter.com


ROAST DUCK RECIPE WITH CITRUS PAN SAUCE - FOOD & WINE
Feb 6, 2023 Roast duck until meat is very tender and skin is crisp, 30 to 45 minutes. Meanwhile, set roasting pan over moderately high heat. Add orange and lemon juices and boil …
From foodandwine.com


ROAST DUCK WITH APRICOTS RECIPE - EPICURIOUS
Dec 9, 2011 Preparation. Step 1. Sprinkle the duck with salt, pepper, and 1/2 teaspoon ginger, then rub with 1 tablespoon oil. Prick the skin with a fork or pointed knife in several places so …
From epicurious.com


ROAST DUCK WITH ORANGE, SOY AND GINGER - NIGELLA.COM
Duck can be steam roasted up to 2 days ahead of final roasting. Make sure that it is refrigerated within 2 hours of steam roasting. Refrigerate leftover roasted duck and sauce, within 2 hours of cooking, in separate airtight containers for …
From nigella.com


STARDEW VALLEY GIFTS, INCLUDING ALL LOVED AND LIKED GIFTS LISTED
9 hours ago Get recipe from The Queen of Sauce on 14 Fall, Year 2 (Repeats on even years) ... 1 Melon and 1 Apricot: Pink Cake: Get recipe from The Queen of Sauce on 21 Summer, …
From eurogamer.net


SEARED DUCK IN ORANGE-APRICOT SAUCE RECIPE
Jan 2, 2024 Add duck to a cold, large non-stick pan, skin-side down. Cook over medium heat until skin is crispy, 10-12 min. Transfer duck to a parchment-lined baking sheet, skin-side up. Roast in the bottom of the oven until cooked …
From hellofresh.ca


Related Search