Just wondering if anyway has a great recipie for Orange Duck? I had it for the first time in Galston Ayrshire, and really enjoyed it!
Any help would be great.
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| Posted by: Willow 05-Nov-2003, 09:36 AM |
| Hiya, Just wondering if anyway has a great recipie for Orange Duck? I had it for the first time in Galston Ayrshire, and really enjoyed it! Any help would be great. |
| Posted by: kidclaymore 05-Nov-2003, 06:18 PM |
| HI Willow Try this and see if its what you want. I found this on a webpage. 1 5 to 6 lb. duck (cut in half) 1 Tbs. plus 1 tsp. salt divided 1 tsp black peper 1 jar (12 ounces) orande marmalade 1 can (11 ounces) mandarin oranges (drained) 1/8 tsp. ground red peper 1. preheat oven to 450 degrees F 2. season the duck on both sides, sprinkling evenly with 1 Tbs. salt and peper. place on a rack in a roasting pan and prick the skin all over with a fork. roast for 45 minutes. 3. meanwhile, in a medium bowl, combine the marmalade, the remaining 1 tsp. salt, the mandarin oranges, ground red peper, mix well, and reserve all but 1/2 cup of the mixture. Remove the duck from the oven and spread the remaining 1/2 cup marmalde mixture over it. 4. reduce the oven temperature to 325 degrees F and roast the duck for about 1 hour, or until the juices run clear and a meat thermometer inserted in the center reads 165 degrees F. serve the duck topped with the reserve sauce. TIP: if the duck is frozen when purchased, ask the butcher to cut it in half for you. I hope this is what you wanted. Let me know how it turns out.  |
| Posted by: Catriona 06-Nov-2003, 07:45 AM |
| Duck a l'orange Here's a recipe that I use. I have to say that it is a fairly labour intensive dish - the one that kidclaymore has posted sounds nice! I wish I could give attribution for this recipe, but I can't remember where I got it from. I think it was probably in a newspaper a long time ago, because it's definitely NOT from one of my cookbooks - it's written on a scrappy piece of paper!) 1 2kg Aylesbury duck (I always use Aylesbury, but I don't expect they are available overseas) 100 mls red wine vinegar 2 tablespoons sugar 2 tablespoons port 2 tablespoons Grand Marnier 2 teaspoons arrowroot 1 ounce unsalted butter Cut the legs off the duck and set aside for another purpose. Remove both breasts from the duck, the skin can also be removed if preferred. Cover and refrigerate. Remove the skin and any visible fat from the remains of the duck carcass and put into a large pan of water. Bring to boil and reduce the heat to barely simmering. Allow to cook in this manner for an hour. Drain off stock and refrigerate until the fat forms a solid layer on top, strain into a clean pan and reduce to about 250 mls. You should be left with a clear strong duck stock. Put the wine vinegar and sugar into a small saucepan, dissolve the sugar and simmer until you are left with a thick mahogany coloured sweet and sour sauce.* When ready to eat heat a large frying pan, if the skin has been removed from the duck breasts add a little olive oil and butter to the pan (this is unnecessary if the skin is on the duck). Brown the duck breast meat well on both sides. Put into a medium oven, wrapped in foil while finishing the sauce. Pour off any excess fat from the pan and deglaze with the port, add the duck stock and allow to simmer for a few minutes. Blend the arrowroot with a little water and add to sauce base, stir well and return to boiling point, the sauce will now be slightly thickened. Remove the duck from the oven and check it is sufficiently cooked, it should be done medium rare. Pour any accumulated juices into the sauce and leave the duck to rest covered. Add the butter and check the seasoning. Carve the duck into four or five thick slices and serve with sauce. Garnish with fresh orange if you wish. |
| Posted by: Shadows 06-Nov-2003, 08:50 AM |
| I use this recipe for almost all the duck I cook, it is an 18th century recipe adapted to modern ingredients: Recipe Name: DUCK, WILD OR TAME ROASTED W/STUFFING Category: 18TH CENTURY Serves: 4 5 Pound duck or 2 - 2 1/2 lb ducks 1/4 tsp garlic salt 1 Cup wild rice 2 QT boiling water 2 tsp salt 1 Pound fresh mushrooms, sauted 1 tsp sage 1/4 tsp thyme 2 tbsp melted fat, (butter or wh each ever) 3 slices bacon 1 Cup orange juice (optional) Wash, singe and clean duck. Season with salt and pepper and garlic salt. Cook rice in boiling water until tender, approximately 20 minutes. Drain and rinse rice with hot water. Add remaining ingredients and blend well. Fill the duck with the rice stuffing; place in pan and cover with three slices of bacon. Roast uncovered, in a slow oven at 325 degrees F or closed in a Dutch oven, allowing 20 to 30 minutes per pound. Ducks must not be overcooked or the meat will be dry and crumbly. If desired, baste every 15 to 20 minutes with orange juice for added flavor. Can be done on a spit over open fire also. |
| Posted by: Elspeth 06-Nov-2003, 09:05 AM |
| Man, these sound good. Might just have to see if I can find me a duck. Duck season - Rabbit season - Duck season - Rabbit season. (sorry, digressing back into childhood) Any suggestions when it comes to choosing a duck from the market? |
| Posted by: Shadows 06-Nov-2003, 09:15 AM |
| Wild Duck is best, then comes fresh! Frozen duck tends to be tough and stringy, but if that is all you can find; a young duckling is the best. Make sure it is not water injected, that makes for a less then tender duck also and adds to your cost ( you end up paying for water that thaws and cooks out ). |
| Posted by: Catriona 06-Nov-2003, 09:19 AM |
| In the UK, Bressingham or Aylesbury ducks are considered the best. They have much better meat! And they MUST be fresh, not frozen. |
| Posted by: Elspeth 06-Nov-2003, 09:23 AM |
| Thanks. For a family of six, (four children) how many pounds of duck do you suggest? And what's a reasonable price? Don't want to get gouged in the interest of trying something new. |
| Posted by: Shadows 06-Nov-2003, 09:25 AM |
Echo...Echo !! LOL!   I agree with your choice of birds, Muscova are also great and available here in the states. Freezing just does something bad to the meat! |
| Posted by: Shadows 06-Nov-2003, 09:31 AM | ||
2- 1/2 pounds of bird per person, it sounds like a lot but most of the weight is in bone. If serving to kids don't tell them what it is until they try it...!!! As for cost, it can vary from one location to another, it should not be more per pound then cornish hens, if it is shop around some more! Go to your local butcher shop not the big market, they can order you fresh duck! |
| Posted by: Elspeth 06-Nov-2003, 09:38 AM |
Thanks, this sounds fun. And I'm not telling my husband either. Otherwise I will be posting a question as to the best way to prepare leftover duck.  |
| Posted by: barddas 06-Nov-2003, 09:43 AM |
| MMM. how I love duck! All of these recipes sound SO delicious. I normally grill/ smoke my ducks. I normally use hickory, and lots of herbs and spice. I always make it in the Autumn, and winter. I will some recipes later.... |
| Posted by: Shadows 06-Nov-2003, 09:48 AM | ||
You want a smoked duck to kill for try using Applewood or Alder!!!! |
| Posted by: Elspeth 06-Nov-2003, 09:50 AM |
| OK, which one of you is holding the smoked duck feast? I'll bring oatmeal bread/rolls. Stop it! I'm now starving. |
| Posted by: Shadows 06-Nov-2003, 09:52 AM | ||
Leftovers Ahh! I make what I call roadkill stew when using any leftovers from frig or freezer!! As long as it is not green or growing hair it goes in the pot and cooks all day; no one has yet figured out what is in this famous stew! LOL!!! And it all disappears in one day! |
| Posted by: barddas 06-Nov-2003, 10:22 AM | ||||
MMM sounds really good Shadows! I'm sure the fruit aroma *IS* to die for. Thanks mate |
| Posted by: barddas 06-Nov-2003, 10:23 AM | ||
My Grandma calls that "mustgo" ... |
| Posted by: Willow 06-Nov-2003, 04:22 PM | ||
The problem with not telling them...they will notice when they cut into into it - the meat is much darker than chicken or turkey - almost a brown when cooked. |
| Posted by: RavenWing 07-Nov-2003, 08:04 AM |
| I have never had duck. I hear is is pretty greasy. |
| Posted by: barddas 07-Nov-2003, 08:09 AM | ||
It is dark meat. So the fat content is a higher. BUt, if you put it on a roasting rack most drips off. And if you grill it it runs off anyway. You just need to tend the grill a little more to keep the grease fire from roaring.... But personally I love duck. There is a fondue resturant about 30 minutes north of me. They have duck on the menu. Really good cooked in the wine and herb fondue mixture you cook it in at your table.....MMMmmmm Now I'm hungry and I've only been up for an hour... |
| Posted by: RavenWing 07-Nov-2003, 08:12 AM |
| I probably wouldn't like it then. I don't like dark meat. |
| Posted by: Catriona 07-Nov-2003, 11:00 AM |
| RW As long as you allow the 'fat' to escape during the cooking period, it doesn't taste 'fatty' merely juicy! And, that's another reason the French invented the l'orange sauce and au cerise (cherries) sauce to 'cut' the fattiness of the duck. When prepared well, duck is a really nice meat. My family traditionally ate either duck or goose for Christmas lunch - not turkey. My husband are family not so keen and so now we alternate goose and turkey..... Luckily for them, this is a 'turkey' year. In fact, I am going to a local turkey farmer to order it tomorrow. If I leave it any later, he'd probably not have any left of the size I want - his birds are so popular |
| Posted by: RavenWing 14-Nov-2003, 05:04 PM |
| Well, I will try anything once. Thanks. |