Roast Duck With Orange Sauce | Bacon | Roasting

Roast Duck with Orange Sauce

Preparation time 20 minutes, Cooking time 2 - 2 1/2 hours, Oven temperature 190°C, 375°F, gas 5, Calories 200 per portion

ingredients
serves 6

1.75 - 2.25 kg (4 - 5 lb) duck salt 300 ml (1/2 pint) chicken stock

for the sauce
1 onion, finely chopped 1 tablespoon oil 25 g (1 oz) plain flour 150 ml (1/4 pint) orange juice 2 tablespoons brandy (optional) salt and pepper Garnish orange slices watercress sprigs

method
1. Weigh the duck and calculate the cooking time. Allow 30 minutes per 450 g (1 lb). Rub the salt over the duck. 2. Place the duck on a wire rack in a roasting tin and roast in a moderately hot oven for the calculated time. 3. Remove the duck from the oven and place on a hot serving dish to keep warm. Pour off the fat and reserve any juices from the tin. 4. To make the sauce: fry the onion in the oil until soft, add the flour and gradually blend in the orange juice, stock and reserved juices. 5. Bring the sauce to the boil, reduce the heat and simmer gently for 2 minutes, then add the brandy, if using, and seasoning. 6. Serve the duck garnished with orange slices and watercress sprigs and serve the sauce separately. Microwave Tip For a really crisp skin and moist, tender flesh, cook duck in microwave oven for 25 minutes, turning dish once. Remove from dish and cook on rack in roasting tin in a very hot oven for a further 25 minutes.

cleaned and sliced 2 tbsp brandy method . peeled Few celery stalks. Plain boiled rice and buttered Brussels sprouts would make good accompaniments. scrubbed and finely chopped 4 duck portions. ingredients Butter for frying 12 small pickling onions. skinned 300 ml (1/2 pint) red wine (Burgundy-type) 1 bouquet garni 2 tsp sugar Salt and freshly ground black pepper Beurre manie made with 25 g (1 oz) butter mixed with 2 tbsp flour To finish: 175 g (6 oz) button mushrooms.Braised duck in red wine Braised duck makes an ideal dinner party dish as it can be made in advance and reheated before serving.

3. 4. and simmer until the sauce thickens. 6. Melt a knob of butter in a large flameproof casserole. then pour over the brandy and set alight. Add the onions and celery and fry gently until golden. Add the beurre manie in small pieces. Melt a spoon of butter in a small pan and. stirring constantly. When the flames die down. Saute for 1 minute over high heat. sugar. then cover and transfer to a moderate oven (180°C/350°F or Gas Mark 4). Bring just to the boil.1. Remove from the casserole with a slotted spoon and set aside. Duck breast with noodles and crunchy rice topping . Return the casserole to the top of the stove and discard the bouquet garni. Return the onions and celery to the casserole. Cook for 1 hour or until the duck is tender when pierced with a skewer. when foaming. Put the duck portions in the casserole and brown on both sides. stirring constantly. add the mushrooms. 5. and salt and pepper to taste. Pour in the red wine and add the bouquet garni. spoon on top of the casserole and serve. 2.

skin and any visible fat removed 20 g (3/4 oz). dry weight. ovenproof dish and pour over the orange mixture. finely sliced into strips 240 g (8 3/4 oz). garlic. refreshed in cold water and drained for the garnish 4 tbsp shredded spring onion 4 tbsp chopped fresh coriander leaves method 1. shredded 150 g (5 1/2 oz) beansprouts 150 g (5 1/2 oz) mixed deseeded peppers. Cover with a . dry weight.ingredients serves 4 160 ml (2 3/4 fl oz) freshly squeezed orange juice 200 ml (3 1/2 fl oz) water 2 tsp crushed garlic 1 tsp finely chopped root ginger 2 star anise 1/4 tsp sechuan pepper 2 tsp grated orange zest 1 tsp sugar 2 duck breasts. ginger. blended with a little cold water 1/2 tsp sesame oil 100 g (3 1/2 oz) Chinese leaf. water. white rice 1/2 tsp cornflour. spices. orange zest and sugar into a small saucepan and bring to the boil. egg noodles. Put the orange juice. finely sliced into strips 25 g (1 oz) spring onion. Preheat the oven to 200°C/400°F/Gas Mark 6. Lay the duck in a small. 2. Reduce the heat and simmer for 3-4 minutes. 3.

Heat a wok over a high heat. Transfer the cooking liquid to a saucepan over a medium heat. and cook until thickened. 4. Add the noodles. garnished with spring onion and coriander and sprinkled with the rice. stirring constantly. Beatriz Da Costa Click a Star to Rate This Recipe Read Reviews or Write Your Own Serves 4| Hands-On Time: 40m | Total Time: 1hr 05m . Soak the rice in cold water for 10 minutes. Remove from the heat. Remove the duck from the cooking liquid with a slotted spoon. crush into fine grains. shred and keep warm. Gradually add the cornflour mixture. Heat a small. then fold the other half over the rice. Using a rolling pin. add the rice and dry-fry until golden brown. then add the oil. 5. tip on to one half of a clean tea towel.tight-fitting lid or foil and cook in the oven for 1 hour. non-stick frying pan over a medium heat. drain and pat dry with kitchen paper. 6. duck and sauce and briefly stir-fry. Serve in warmed bowls. Pass through a sieve into a bowl and keep warm. Add the vegetables and stir-fry for a few minutes until cooked.

Stir well and cook over medium heat until the vegetables are tender. Chicken Marsala • • • • • PRINT E-MAIL COMMENT SAVE SHARE: . skinless chicken thighs 1 teaspoon kosher salt 1 teaspoon black pepper 6 tablespoons olive oil 1 green pepper. Sprinkle with the parsley. Season the chicken with the salt and black pepper. diced 3 cloves garlic. stirring. set aside. about 10 minutes. 3. onion. Remove the chicken and set aside. coarsely chopped 1 medium onion.5-ounce can diced tomatoes 1 tablespoon paprika 1/4 teaspoon red pepper flakes 1 cup long-grain converted rice 2 cups chicken broth 1/4 teaspoon fresh flat-leaf parsley. such as Granny Smith 8 boneless. 2. arrange the chicken on top of the rice mixture. for 2 minutes. and cover. Add the rice and cook. and slice the apples into 1/4-inch-thick pieces. Add the tomatoes and apples to the pan.Ingredients • • • • • • • • • • • • • • • 2 large tart unpeeled apples. Quarter. minced 1 14. Cook about 20 minutes or until the liquid is absorbed. chopped Directions 1. leaving the oil in the pan. and garlic. Add the green pepper. Add the chicken broth and bring to a boil over high heat. coarsely chopped 1 yellow pepper. Stir in the paprika and red pepper. Serve hot. Reduce heat to medium-low. core. 4. Heat the oil in a 12-inch skillet over medium-high heat. Cook 8 to 10 minutes more. Add the chicken and cook 4 minutes on each side or until golden brown. yellow pepper.

coarsely chopped 2 tablespoons chopped fresh flat-leaf parsley .• • more Next Recipe: Asian Turkey Sandwich With Hoisin Mayonnaise James Baigrie Rating: • • • • • Great Click a Star to Rate This Recipe Read Reviews or Write Your Own Serves 4| Hands-On Time: 40m | Total Time: 40m Ingredients • • • • • • • • • • 16 fresh sage leaves 8 large. thin slices prosciutto 8 chicken cutlets 2 tablespoons all-purpose flour 1 1/2 teaspoons freshly ground black pepper 1 tablespoon olive oil 3 tablespoons butter 3/4 cup Marsala wine 2 tablespoons capers in brine.

then wrap each cutlet in the prosciutto. Repeat with 1 tablespoon of the butter and the remaining cutlets. Place 2 sage leaves in the center of each slice of prosciutto. 5. 4. Put the flour and pepper on a plate and dredge the prepared cutlets. 3. Simmer for 3 minutes. Meanwhile. reduce heat under the skillet to medium-low and add the Marsala. Transfer to a baking dish. add 4 of the cutlets. Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Mediterranean Chicken • • • • • • • PRINT E-MAIL COMMENT SAVE SHARE: more Next Recipe: Asian Turkey Sandwich With Hoisin Mayonnaise . stirring constantly and scraping up browned bits.Directions 1. Stir in the remaining tablespoon of butter. Spoon the sauce over the chicken. Once the butter is foaming. Heat oven to 350° F. 6. seam-side down. Add the capers and parsley. about 3 minutes per side. 2. Cook the cutlets until golden brown. Transfer the baking dish to oven and cook the cutlets for 5 minutes.

skinless chicken-breast halves 2 ounces crumbled Feta 4 tablespoons black-olive tapenade or paste 4 tablespoons olive oil 1/2 teaspoon freshly ground black pepper 1/2 cup store-bought fresh salsa 1 5-ounce package baby spinach 1 large lemon 4 tablespoons capers packed in liquid (optional) Directions 1. Cut a 2-inch pocket in the thickest part of each chickenbreast half. 2. Heat oven to 375° F.Rating: • • • • • Good Click a Star to Rate This Recipe Read Reviews or Write Your Own Serves 4| Hands-On Time: 20m | Total Time: 30m Andrew McCaul Ingredients • • • • • • • • • 4 5.to 6-ounce boneless. In a small bowl. combine the Feta and tapenade. . then stuff a quarter of the mixture into each pocket.

Stewed Pigeon 6 x Pigeon (breasts) 4oz Bacon (smoked streaky bacon) 4fl oz Madeira 1½ oz flour 2oz butter Salt and pepper 12 x button mushrooms Method Dice bacon and fry in butter -add the pigeon and fry until well browned. 8. put the salsa and remaining tablespoon oil in the skillet and heat through. Add the spinach and cook until slightly wilted. Slice the chicken and serve with a squeeze of lemon juice.5 litres(2 1/2 pt) 6 cups water 1 tsp salt Strip lemon peel 2 small onions 2 leeks Small piece celeriac Sprig each parsley. skim the stock free of fat. Add onions and cook until tender . 5. Bake for 18 minutes. Remove pigeon and onions and keep hot. In a nonstick skillet. Transfer the chicken to an oven-safe baking dish that has been drizzled with 1 tablespoon oil. thyme and dill 2 egg yolks 5 tbsp double (thick) cream 1 tbsp fresh dill . capers (if desired). Add to skillet and cook 2 minutes per side or until brown. Season the chicken with pepper. 7. Place in a casserole dish and cover with stock and wine. and spinach on the side.approx 1 hour. 4. heat 2 tablespoons oil over medium to high heat. pour the sauce over pigeons and garnish with onions and mushrooms. 9.3. Fry mushrooms. 6. Pigeon Cream Soup recipe ingredients 2 prepared pigeons weighing 400 g (14 oz) each 1. brown the flour in butter. When the chicken is 5 minutes from being finished. add ¾ pint stock season and bring to boil.

serving amount serves 4 10. 8. 4.method 1. Take the white part of leeks only. Strain the soup. Beat egg yolks with cream. Skim off scum continuously as it forms. combine with 3 tbsp hot stock and stir into soup. 3. Add prepared vegetables and herbs to stock and continue to simmer. Serve the soup sprinkled with dill. 11. cored and sliced 1 small onion. salt and lemon peel and simmer gently for 30 minutes. Peel. Peel onions. Wash birds well inside and out. wash and cut into fine strips. rinse and dice celeriac. 5. and place cut sides down in a dry frying pan to brown. 6. 10. put into a large pot with the water. halfcovered. cut in half. By the end of this time the liquid should be reduced by half. 7. Rinse herbs and tie together. 9. 2. Remove the skin and bones from the pigeons and chop the meat before returning it to the soup. for 30 minutes. sliced 1 tbls (14 g) 1 1/2 oz flour (All purpose) 450 ml (3/4 pint) stock 2/3 cup (150 ml) 1/4 pt cider salt pepper 1 bouquet garni . Casserole of Pigeons with Apples and Cider recipe ingredients 2 tbsp (25 g) 1 oz butter 2 young pigeons 1 small apple.

9. Strain the cooking liquid and return it to the pan. Garnish with fried apple rings and bacon rashers. 5. 2. 3. pepper and the bouquet garni and return the pigeon halves to the casserole. then pour it over the pigeons. 13. 11. Ingredients 1 pigeon (plucked and drawn) 1 or 2 rashers of streaky bacon 1 oz / 25g butter Garnish and gravy for serving Notes . Add salt. Add the apple and onion to the pan and fry until lightly browned. 15. Sprinkle over the flour and cook. heavy saucepan and brown the pigeons on all sides. for 2 minutes. Transfer the pigeons to a warmed serving dish and keep hot. Roast pigeon 14. 4. 8. 10. Cover and cook for 2 to 2 1/2 hours or until the pigeons are tender. 7. 12. Melt the butter in a flameproof casserole or. stirring well. 6. Remove them from the pan and cut in half. Gradually stir in the stock and cider and bring to the boil. Boil briskly until well reduced.for the garnish fried apple rings fried bacon rashers method 1.

230 deg C. Remove the bacon before cooking is complete to allow the breast to brown. Serve with a selection of vegetables and garnish 18. 17. gas mark 8 Roast Pigeon Preparation Time: 0 Hours & 0 Mins Cooking Time: 0 Hours & 20 Mins Spread the bird with some softened butter and tie the bacon to cover the breast. basting well.20 minutes. Serve the bacon with the pigeon as garnish. but the meat will be greasier. Roast in the centre of a hot oven for 15 . You can use goose with the skin on." Rate/Review | Read Reviews (8) 274 Saves • • • • Add to Recipe Box Add to Shopping List Print this Recipe Share/Email . 450 deg F. Add a photo 1 of 1 Photo Goose and Kraut By: Matt Schwab "This an easy way to prepare wild goose for the hunters or family. Serving Suggestion 16.

sauerkraut. and cover loosely with aluminum foil. paying special attention to the cavity. . and brown sugar in a slow-cooker. Remove as much meat from the goose as you can. Poke holes all over the goose using a paring knife. cool. Place the lid on the cooker and cook on HIGH for 3 to 4 hours. Place breast-side up onto a broiler pan or roasting rack. skinned goose 2 cups shredded potatoes 2 (32 ounce) jars sauerkraut with liquid 2 cups applesauce 1/4 cup brown sugar Directions 1. Add them to the mixture in the slow cooker. 2. or until very tender. 3. Clean goose under cold running water. Preheat oven to 350 degrees F (175 degrees C). Bake for about 1 hour in the preheated oven. leaving meat in large pieces. This allows some of the fat to escape while cooking.• • • Create Menu Customize Recipe • Kitchen-friendly View What to Drink? Riesling Beer Prep Time: 30 Min Cook Time: 5 Hrs Ready In: 5 Hrs 30 Min Servings (Help) þÿ US MetricCalculate Original Recipe Yield 10 servings Ingredients • • • • • 1 (10 pound) whole. applesauce. Remove from oven and allow to Combine the shredded potatoes.

Mom stuffed the bird with peeled and quartered fruit that's discarded after baking. To flavor the meat. -Rosemarie Forcum White Stone. Virginia" Rate/Review | Read Reviews (2) 645 Saves • • • • • • • • Add to Recipe Box Add to Shopping List Print this Recipe Share/Email Create Menu Customize Recipe Kitchen-friendly View Prep Time: 5 Min Cook Time: 2 Hrs 15 Min Ready In: Servings (Help) þÿ 2 Hrs 20 Min MetricCalculate US Original Recipe Yield 10 servings .Add a photo Roast Christmas Goose By: Rosemarie Forcum "I have such fond childhood memories of Christmas dinner and my mother serving a golden brown Christmas goose.

Pour water into pan. uncovered. Discard fruit. drain fat from pan as it accumulates. peeled and quartered 1 cup hot water 1. at 350 degrees F for 2-1/4 to 3 hours or until a meat thermometer reads 185 degrees F. 2. Bake. orange and lemon in the cavity. Prick skin well with a fork. "Another great roasted goose recipe.Ingredients • • • • • • Directions 1 (10 pound) goose Salt and pepper 1 medium apple. Place goose breast side up on a rack in a large shallow roasting pan. Place the apple. Add a photo 1 of 1 Photo Roast Goose with Wild Rice Stuffing By: Christine L. Perfect for Christmas dinner!" Rate/Review | Read Reviews (10) 544 Saves • • • • • • • • Add to Recipe Box Add to Shopping List Print this Recipe Share/Email Create Menu Customize Recipe Kitchen-friendly View . peeled and quartered 1 navel orange. Sprinkle the goose cavity with salt and pepper. If necessary. peeled and quartered 1 lemon. Cover goose with foil and let stand for 20 minutes before carving.

depending on how thick you like your gravy. and lace string around the skewers. partially covered. heart. scraping up all the browned . Season to taste with salt and pepper. cooked 2/3 cup chopped toasted hazelnuts 2 Granny Smith apples . Draw off the fat as it accumulates. Let simmer gently. While the goose is roasting. Mix together the cooked rice. Stir for 2 minutes. Sprinkle a little flour over the bottom. and gizzard in a saucepan with water. and herbs. apples. for 1 1/2 hours. Pour off all but 1 tablespoon of the fat from the roasting pan. onion. Set the pan over low heat.peeled. 4. 5. 1 to 2 tablespoons. place the neck. Remove the neck. until reduced to slightly less than 2 cups. Pat dry. and roast another 1 1/2 hours. 3. Fill the cavity of the goose with the stuffing. Wash the bird inside and out. cored and chopped 1/2 cup chopped onion 2 teaspoons ground savory 3 tablespoons chopped fresh parsley freshly ground black pepper 1 1/2 tablespoons all-purpose flour 4 cups water Directions 1. Roast in a preheated 325 degree F (165 degree C) oven. skewer closed. breast side down. and gizzard from the goose. Truss the bird. 2. for several hours. When done. the juices should run clear when the bird is pricked where the thigh attaches to the body. Season the broth to taste with salt. nuts. Remove trussing strings and skewers before carving.What to Drink? Pinot Noir Servings (Help) þÿ US MetricCalculate Original Recipe Yield 12 servings Ingredients • • • • • • • • • • • 1 (12 pound) fresh goose salt to taste 4 cups wild rice. Turn. heart.

946 Saves • • • • • • • • Add to Recipe Box Add to Shopping List Print this Recipe Share/Email Create Menu Customize Recipe Kitchen-friendly View What to Drink? Chardonnay . and whisk until smooth. 1 of 13 Photos Add a photo Turkey in a Bag By: DYCLARK "This is a very easy way to make a Thanksgiving turkey using an oven bag. The bird will be perfectly moist when done. and you can make gravy out of the juice that forms in the bottom of the bag." Rate/Review | Read Reviews (155) 12. Add the reserved goose broth to the pan. Taste and season with salt and pepper.bits. cleanup is a snap! The cooking time will vary for different sized turkeys. Plus. Serve in a gravy boat alongside the bird.

Garnish with a kosher dill pickle and enjoy!" Rate/Review | Read Reviews (139) 8.Prep Time: 20 Min Cook Time: 3 Hrs Ready In: 3 Hrs 20 Min Servings (Help) þÿ US MetricCalculate Original Recipe Yield 12 servings Ingredients • • • • • 12 pounds whole turkey salt and pepper to taste 2 tablespoons all-purpose flour 5 stalks celery 2 large onions. Add a photo 1 of 12 Photos Tangy Turkey and Swiss Sandwiches By: Annie "These sandwiches are absolutely AMAZING!! The combination of ingredients with a special sandwich spread helps to create a taste beyond compare. Seal bag and poke several holes in it with a fork. 2. Place turkey. quartered Directions 1.354 Saves • • • • • • Add to Recipe Box Add to Shopping List Print this Recipe Share/Email Create Menu . A true delicacy. 3. or until internal temperature of the thigh meat reaches 180 degrees F (85 degrees C). Sprinkle the bottom of a turkey size oven bag with flour. 4. Bake 3 to 3 1/2 hours. celery and onions in the bag. Salt and pepper to taste. Rinse turkey and remove giblets. Preheat oven to 350 degrees F (175 degrees C).

then 2 slices of tomato. flip over. Spread butter onto the other side of the slices of bread. Rate/Review | No Reviews Yet! 121 Saves • • Add to Recipe Box Add to Shopping List . 2. When the bottoms of the sandwiches are golden brown. and top with 2 slices of Swiss cheese. In a small bowl. Spread some of this Heat a large skillet over medium heat. softened pound thinly sliced roast turkey slices tomato slices Swiss cheese Directions 1.• • Customize Recipe Kitchen-friendly View What to Drink? Chardonnay Beer Prep Time: 15 Min Cook Time: 10 Min Ready In: 25 Min Servings (Help) þÿ US MetricCalculate Original Recipe Yield 4 sandwiches Ingredients • • • • • • • • • • 3/4 cup chopped red onion 1 tablespoon dried thyme 1/2 cup mayonnaise 1/4 cup coarse-grain brown mustard 8 6 1 8 8 slices country style French Bread tablespoons butter. stir together the red onion. layer 1/4 of the sliced turkey. On each slice of bread. Place 4 slices of the bread into the skillet with the butter side mixture onto one side of each slice of bread. and cook until golden on the other side. down. mayonnaise and mustard. Place remaining slices of bread over the top with the butter side up. thyme.

Heat oven to 350 degrees F. separate into triangles. cutting to fit if necessary. Roll up loosely as directed on can. curve into crescent shape. . cheese and bacon. Unroll dough on work surface. 2. 3. Top each with turkey. Place on ungreased cookie sheet. Spread each triangle with 3/4 teaspoon mustard. Bake 18 to 20 minutes or until golden brown and cheese is melted.• • • • • • Print this Recipe Share/Email Create Menu Customize Recipe Kitchen-friendly View • Share and get a coupon! Prep Time: 10 Min Cook Time: 18 Min Ready In: Servings (Help) þÿ 28 Min MetricCalculate US Original Recipe Yield 8 servings Ingredients • • • • • Directions 1 2 6 3 6 (12 ounce) can Pillsbury® Big & Flaky refrigerated crescent dinner rolls tablespoons Dijon mustard ounces thinly sliced cooked turkey (from deli) ounces thinly sliced Swiss cheese (from deli) slices precooked bacon 1.

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