Roast Duck With Orange Glaze
By Chef Neelabh
. One duck (approx. 6 pounds)
. Caraway seeds-1 teaspoon
. Green pepper 1/2 medium sized, finely chopped
. Onion-1 small, finely chopped
. Celery rib- 1 finely chopped
. Olive oil-1 tablespoon
. Chicken broth 1/2 cup
. Sage- 1/2 Tsp
. Salt-1/2 teaspoon
. Pepper-1/8 teaspoon
. Dried thyme- A pinch
. Nutmeg- A pinch ground
. Crushed seasoned stuffing-4 cups
For Orange Glaze:
. 1/2 cup packed brown sugar
. 2 tablespoons plus 1-1/2 teaspoons sugar
. 2 tablespoons corn starch
. Pinch salt
. 1 cup orange juice
. 1 tablespoon grated orange zest
. 1 drop hot pepper sauce
. Preheat oven to 350 degrees C
. Rub the 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 stuffed 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 degrees C for the duck and 165 degrees 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 the glaze, combine sugar, corn starch and salt in a saucepan. Gradually stir in orange juice, zest, and hot pepper sauce until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.
. Serve carved duck with prepared orange glaze.