Best Duck with Orange Sauce recipe?

Answer 1

Title: Braised Duck with Orange-And-Lime Sauce (Zanzibar)
Categories: African, Poultry, Ceideburg 2
Yield: 1 servings

5 lb To 5 1/2 pound duck
1/4 c Vegetable oil
2 c Chicken stock, fresh or
-canned
12 Whole cloves
1 Fresh hot chili *
1/2 c Strained fresh orange juice
2 tb Strained fresh lime juice
1/2 c Finely chopped sweet bell
-pepper, preferably red
1/4 ts Salt

Orange wedges or slices studded with whole cloves for garnish

* about 1 1/2 to 2inches long, stemmed and seeded [The typical
cautions about being careful with the things. S.C.]

Preheat the oven to 350F. Pat the duck completely dry inside and out
with paper towels, and remove the large chunks of fat from the
cavity. Cut off the loose neck skin and truss the bird securely, then
prick the surface around the thighs, the back and the lower part of
the breast with a skewer or the point of a sharp knife.

In a heavy 5- to 6-quart casserole, heat the oil over moderate heat
until a light haze forms above it. Add the duck and, turning it
frequently with a slotted spoon or tongs, cook for about 15 minutes,
or until it browns richly on all sides. Transfer the duck to a plate
and discard the fat remaining in the casserole. Pour in 1 cup of the
chicken stock and bring to a boil over high heat, meanwhile scraping
in any brown particles that cling to the bottom and sides of the pan.
Stir in the cloves and chill, then return the duck and the liquids
that have accumulated around it to the casserole.

Cover tightly and braise in the middle of the oven for 1 hour. Remove
the duck to a plate, and with a large spoon skim as much fat as
possible from the surface of the cooking liquid. Discard the cloves
and chili.

Add the remaining cup of stock to the casserole and, stirring and
scraping in the brown bits that cling to the pan, bring to a boil
over high heat. Mix in the orange juice, lime juice, sweet bell
pepper and salt. Return the duck to the casserole and baste it with
the simmering sauce. Cover tightly and return the duck to the oven
for about 15 minutes. To test for doneness, pierce the thigh of the
bird with the point of a small, sharp knife. The juice should trickle
out a clear yellow; if it is slightly pink, cook the bird for another
5 to 10 minutes.

Place the duck on a heated platter and pour the sauce over it.
Garnish the platter with the orange wedges or slices and serve at
once.

Answer 2

1 duck
1/2 cup salted butter, melted
1 pint cider
2 lbs cooking apples, peeled,cored and sliced
1/2 cup orange liqueur (such as Triple Sec or Cointreau)
1/2 cup cream
salt and pepper

Not the one? See other Duck With Apples and Orange Liqueur Sauce Recipes

* Oven Main Dish
* Whole Duck Main Dish
* Dinner Party Main Dish

1. Melt all but 2 Tbs of the butter and pour over the duck in a roasting pan.
2. Truss and bake at 350° 15 minutes per lb, basting often with the pan juices.
3. Combine the cider and liqueur in a saucepan and reduce slightly by boiling.
4. Gradually add the cream, salt& pepper.
5. Over low heat, reduce the sauce by 1/3 or until thick.
6. Fry the apple slices in 2 Tbs butter until golden brown.
7. Remove the duck and let rest 15 minutes.
8. Place the duck on serving platter, surrounded by the cooked apples.
9. Serve the sauce in a separate dish with a spoon or ladle.

Answer 3

Best tasting Duck Roast is roasted in it's own drippings and leave the orange sauce off of it.

Answer 4

I never make duck at home. It's too greasy and too much clean up. I rather go to Buckley's on Nostand Avenue and Avenue R in Brooklyn, NY and it comes with mashed potatoes and turnips on the side. Best duck around.

Answer 5

im not sure if this helps but occassionally people ask for my c*um to help season recipes.