Roast Duck with Citrus Pan Sauce

Name: Roast Duck with Citrus Pan Sauce
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps coriander seeds; 2 kilograms Pekin or Long Island duck, neck reserved; 1 Tbsp all-purpose flour; 1 lemon—one half cut into wedges, one half juiced; 1 navel orange—one half cut into wedges, one half juiced; 4 servings Salt and freshly ground pepper; 1 teaspoons soy sauce; 1 Tbsps unsalted butter, softened; 473 milliliters water

You can never have too many main course recipes, so give Roast Duck with Citrus Pan Sauce a try. This recipe serves 4. This recipe covers 49% of your daily requirements of vitamins and minerals. One portion of this dish contains about 73g of protein, 247g of fat, and a total of 2572 calories. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes. A mixture of coriander seeds, salt and pepper, water, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Preheat the oven to 32

Equipment you will use

Oven

Prick the duck all over with a sharp knife. Season the cavity with salt and pepper and stuff it with the orange and lemon wedges.

Ingredients you will need

Salt And Pepper

Lemon Wedge

Orange

Whole Duck

Equipment you will use

Knife

In a medium roasting pan, combine the water, coriander seeds and duck neck.

Ingredients you will need

Whole Coriander Seeds

Water

Whole Duck

Equipment you will use

Roasting Pan

Place the duck on a rack, season with salt and pepper, set it in the roasting pan and cover with foil. Bring the water to a boil over high heat.

Ingredients you will need

Salt And Pepper

Water

Whole Duck

Equipment you will use

Roasting Pan

Aluminum Foil

Transfer the duck to the oven and roast for 1 hour, until most of the fat has been rendered.

Ingredients you will need

Whole Duck

Equipment you will use

Oven

Transfer the duck to a work surface. Increase the oven temperature to 35

Ingredients you will need

Whole Duck

Equipment you will use

Oven

Strain the pan juices into a medium bowl and skim off the fat. Return the duck to the roasting pan and prick it all over a second time. Roast uncovered for 1 hour.

Ingredients you will need

Whole Duck

Equipment you will use

Roasting Pan

Bowl

Increase the oven temperature to 40

Equipment you will use

Oven

Tip any juices from the cavity into the roasting pan and transfer the duck to a large rimmed baking sheet. Roast the duck for 45 minutes longer, until the meat is very tender and the skin is crisp.

Ingredients you will need

Whole Duck

Meat

Equipment you will use

Baking Sheet

Roasting Pan

Meanwhile, set the roasting pan over moderately high heat.

Equipment you will use

Roasting Pan

Add the orange and lemon juices and boil for 1 minute.

Ingredients you will need

Orange

Lemon

Add the reserved pan juices and the soy sauce and boil for 1 minute longer.

Ingredients you will need

Soy Sauce

Equipment you will use

Frying Pan

Pour the liquid into a small saucepan and bring to a simmer over moderate heat.

Equipment you will use

Sauce Pan

In a medium bowl, make a paste with the butter and flour.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Bowl

Whisk in 1/4 cup of the hot liquid until smooth, then scrape the mixture into the saucepan. Simmer over low heat, whisking, until the sauce has thickened, about 2 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Sauce