Duck with Orange Sauce

Name: Duck with Orange Sauce
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters beef stock, homemade or canned; 6 servings Bouquet Garni (see Notes); 1 small carrot, diced (optional); 1 teaspoon Glace de Viande (optional); 177 milliliters dry white wine; 3 Tbsps all-purpose flour; 2 garlic cloves, sliced; 2 Tbsps Madeira; 1 onion, diced; 1 Peeled zest of orange; 6 larges oranges; 0 teaspoons freshly ground pepper; 0 teaspoons salt; 2 shallots, sliced; 2 Tbsps sugar; 2 teaspoons tomato paste; 2 Tbsps duck fat (see step 1) or vegetable oil; 1 Tbsp water; 59 milliliters white (distilled) vinegar; 5 kilograms ducks (about each), rinsed and patted dry

Duck with Orange Sauce might be just the main course you are searching for. This recipe covers 62% of your daily requirements of vitamins and minerals. One portion of this dish contains around 91g of protein, 303g of fat, and a total of 3254 calories. This recipe serves 6. It is a good option if you're following a dairy free diet. A mixture of orange zest, beef stock, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

Cut off the wing tips and set aside with the necks, hearts, and gizzards.

Chop the liver and set aside if you would like to use it in the sauce (see step 6).

Ingredients you will need

Liver

Sauce

Remove the fat from the tail section and set aside. Truss the ducks (see How to Truss a Bird, below). (If you are making the sauce ahead of roasting the ducks, wrap the ducks in plastic wrap and refrigerate.)

Ingredients you will need

Duck

Sauce

Wrap

Equipment you will use

Plastic Wrap

Cut the necks, wings, hearts, and gizzards into small pieces. If you do not have a nonstick roasting pan, save the wing tips to use as a makeshift roasting rack (see step 11).

Ingredients you will need

Chicken Wings

Equipment you will use

Roasting Pan

In a medium saucepan, heat some of the duck fat over medium heat.

Ingredients you will need

Duck Fat

Equipment you will use

Sauce Pan

Pour out all but about 2 tablespoons of the rendered fat.

Add the cut up parts and giblets and cook over medium-high heat until browned, about 5 minutes.

Add the onion and carrot and cook until lightly browned, about 3 minutes. Reduce the heat to medium, add the flour, and brown well, being careful not to burn the onion, about 3 minutes.

Ingredients you will need

Carrot

All Purpose Flour

Onion

Add the wine and stock and bring to a boil, stirring. Reduce the heat to medium-low and add the shallots, garlic, orange zest, bouquet garni, tomato paste, glace de viande, salt, and pepper. Simmer until the sauce is thick enough to coat a spoon, 45 minutes to 1 hour, skimming frequently to remove all fat and impurities.

Ingredients you will need

Bouquet Garni

Tomato Paste

Orange Zest

Shallot

Garlic

Pepper

Sauce

Stock

Salt

Wine

Meanwhile, make the sweet-and-sour caramel flavoring: In a small heavy saucepan, moisten the sugar with the water. Bring to a boil over high heat and cook, without stirring, until a deep amber colordark, but not burned. Quickly pour in the vinegarit will spatter violently for a secondand allow the mixture to boil for a moment.

Ingredients you will need

Caramel

Sugar

Water

Equipment you will use

Sauce Pan

Remove from the heat.

When the orange sauce has finished simmering, remove from the heat and stir in the chopped liver, if using. Strain the sauce through a fine-mesh sieve. Taste and adjust the seasoning, if necessary.

Ingredients you will need

Seasoning

Orange

Liver

Sauce

Equipment you will use

Sieve

Add about half of the caramel flavoring to the orange sauce. Taste and add more, if necessary, to offset the bitterness of the orange zest. Stir in the Madeira and the 1 tablespoon Cognac. (The sauce can be made up to 3 days ahead. Cover with plastic wrap to prevent a skin from forming, and refrigerate. If the sauce was made with the liver, reheat in a water bath [bain-marie]. If not, simply bring to a simmer before serving.)

Ingredients you will need

Orange Zest

Caramel

Madeira

Cognac

Orange

Liver

Sauce

Water

Wrap

Equipment you will use

Plastic Wrap

Double Boiler

With a vegetable peeler, remove the zest from 2 of the oranges and cut into very fine julienne. In a small saucepan, cover the julienne zest with water and bring to a boil.

Ingredients you will need

Vegetable

Orange

Water

Equipment you will use

Peeler

Sauce Pan

Drain and reserve the julienne.

Peel and section all of the oranges, making sure they are completely free of all membranes.

Ingredients you will need

Orange

Pour off any juice that collects. (The orange can be prepared ahead of time. Cover and refrigerate.)

Ingredients you will need

Orange

Juice

. Preheat the oven to 47

Equipment you will use

Oven

. Prick the ducks all over with a or to allow the fat to drain during cooking.

Ingredients you will need

Duck

Place the ducks on their side in a large roasting pan, preferably nonstick, or rest the duck on the reserved wing tips (see If You Dont Have a Nonstick Roasting Pan, opposite). Season lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Duck

Equipment you will use

Roasting Pan

Place the roasting pan in the middle of the oven and roast for 15 minutes.

Equipment you will use

Roasting Pan

Oven

. Reduce the heat to 425 and roast for another 15 minutes, then turn the ducks onto their other sides and with a bulb baster remove as much fat from the pan as possible.

Ingredients you will need

Duck

Equipment you will use

Baster

Frying Pan

. Continue roasting for another 30 minutes or so (roasting time is about 15 minutes per pound). For the last 5 to 10 minute of cooking, turn the ducks breast side up for even color. The ducks are done when their cavity juices run clear.

Ingredients you will need

Duck

Let the ducks sit 10 minutes before carving.

Ingredients you will need

Duck

. Carve the ducks into individual serving pieces and place them on an ovenproof serving platter and let them sit until about 5 minutes before serving time.

Ingredients you will need

Duck

. Preheat the oven to 50

Equipment you will use

Oven

Add the reserved julienned zest to the sauce and reheat in a water bath (bain-marie).

Ingredients you will need

Sauce

Water

Equipment you will use

Double Boiler

. When ready to serve, place the duck in the upper third of the oven for 3 to 5 minutes to reheat. Meanwhile, sprinkle the orange sections with a dash of Cognac and warm them in a covered skillet over low heat, 3 to 4 minutes (save any juices that collect to thin the sauce, if necessary).

Ingredients you will need

Orange Slices