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Roast Duck With Orange Glaze

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.

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