Sugar Glazed Duck And Exotic Fruit Recipes

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 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.

BALSAMIC, ORANGE, HONEY, MAPLE SYRUP GLAZED DUCK

Steps:

• Preheat oven to 190c.
• Mix all the ingredients (except the duck!) together in a small saucepan and simmer for 5 minutes.
• Reserve 1/4 of the glaze.
• Sit the duck on a rack over a baking dish, baste and place in oven.
• Baste the duck every 10 minutes throughout the cooking process with remaining 3/4 of glaze.
• A 2kg duck should take about 1 hour 15 minutes to cook, but give one of his legs a pull, and if it moves freely and any juices run clear, your duck will be cooked.
• Place on a serving platter brush with reserved glaze and serve.
• Pass any remaining reserved glaze to be spooned over carved duck.

BALINESE DUCK 'CONFIT' WITH ROOT VEGETABLE MASH AND WARM EXOTIC FRUIT SALSA

Steps:

• In a rectangular dish, large enough to hold the 2 duck halves, mix the marinade ingredients together. Liberally rub the duck on all sides and inside the cavity with the mixture. Cover and place in the refrigerator for 4 hours to marinate.
• Prepare a fryer filled with coconut or peanut oil, preheat to 225 degrees F. Wipe off all the mixture and 'braise' the duck in the oil. Duck should be completely submerged. Remove the duck after 1 hour, it should be fully cooked. Heat the fryer to 400 degrees F oven degrees and fry the duck again to color and crisp up.
• On a large oval platter, place a large mound of the Root Vegetable Mash in the center. Place duck on top and garnish with Warm Exotic Fruit Salsa and Sambal Oil.
• In a large stockpot, add the root vegetables and garlic. Top with cold water and bring to a boil. Slowly boil until the pieces are fully cooked and a knife can easily pierce the pieces.
• Drain well, dry out the stock pot, and place vegetables back in. Meanwhile, in a saucepot, melt 1 tablespoon of the butter and sweat the scallions. Add the cream and reduce by 50 percent, about 5 minutes. Add the cream to the pot and mash by hand. Add the butter, season with salt and pepper, and check for flavor.
• In a saute pan on high heat, coated lightly with oil, saute the onions, ginger, chile, and lemongrass until soft. Add the fruit and cook for 4 to 5 minutes. Season with salt and pepper and check for flavor.
• Mix all together.

SUGAR-GLAZED DUCK AND EXOTIC FRUIT

Steps:

• To prepare the duck, place the breasts in a shallow dish just large enough to hold them in a single layer. Sprinkle with 4 teaspoons of sugar. Pour 1/4 cup of soy sauce over the duck. Marinate for 30 minutes, turning the breasts once.
• Preheat the broiler. Line 2 baking sheets with aluminum foil. Arrange the pineapple in a single layer on 1 sheet and sprinkle with 3 tablespoons of sugar. Arrange the mango on the other sheet and sprinkle with 2 tablespoons of sugar. Place the pineapple under the broiler until it begins to brown, about 5 minutes. Turn the pineapple over and broil 1 more minute.
• Meanwhile, place the remaining 1/2 cup sugar in a shallow bowl. Remove the duck from the marinade and coat well on both sides with the sugar.
• When the pineapple is done, remove it from the oven and place the mango under the broiler until browned, about 3 minutes. Turn off the broiler and set the baking sheets with pineapple and mango in the oven to keep warm.
• Melt the butter in a large cast-iron skillet over medium-high heat. Add the duck breasts, lower the heat and cook until the sugar glaze turns a deep brown and the duck is cooked to medium rare, about 2 to 3 minutes per side, being very careful not to let the sugar burn.
• Remove the duck from the skillet and keep warm. Add 1/4 cup of soy sauce, the orange juice, vinegar and chicken broth to the skillet and simmer over medium heat for about 2 minutes, scraping the bottom of the skillet with a wooden spoon.
• Slice the duck on the diagonal into thin slices. Remove the fruit from the oven. Squeeze the lemon juice over the fruit and divide the pineapple among 4 plates. Cross the mango slices over the pineapple. Fan the duck slices beside the fruit and spoon the sauce over the duck. Serve immediately.