Roast Duck with Orange Sauce
Portion Size: 5 oz. with bone or 3 oz boneless skinless
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 (5 lbs.) whole duck or pieces | |
| 2 teaspoons salt | |
| 2 teaspoons paprika | |
| ¼ teaspoon ground black pepper | |
| ½ cup unsalted butter | |
| Sauce: | |
| 4 cups chicken broth | |
| ¼ cup orange liqueur | (optional) |
| ¼ cup sherry vinegar | |
| ¼ cup orange marmalade | |
| 2 tablespoons grated orange zest | |
| Dash teaspoon cayenne pepper | |
| 2 tablespoons reserved duck fat | |
| 2 tablespoons all-purpose flour | |
| ¼ cup unsalted butter |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Preheat oven to 375 degrees. Rub salt, pepper and paprika into the skin of the duck Place duck on a rack and season well. | Cook until internal temperature reaches 165°F. |
| 2 | Roast duck in oven for 1 hour. Spoon ½ melted butter over bird and continue cooking for 45 minutes more. Spoon remain melted butter over duck and cook for 15 minutes more or until golden. | |
| 3 | In a bowl whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper. | |
| 4 | Add duck fat to a saucepan. Whisk flour into fat. Stir until flour is completely incorporated. Pour orange mixture into saucepan and bring to a boil. Stirring occasionally. Reduce heat to simmer Cook until sauce thicken and reduced, 3 to 5 minutes. Add butter and stir until completely melted. Pour sauce over duck serve immediately. |
Posted in Other Poultry Recipes
