Orange-Maple Roast Duck Recipe | Tried and True Recipes (2024)

FAQs

Why do you boil duck before roasting? ›

Pat duck dry. With a large sharp fork, prick the skin all over (approach at an angle) being careful not to pierce the meat (if meat is pierced, it will dry out). Carefully put the duck in the pot of boiling water; boil for 10 minutes. This will help render out some of the fat.

The journey towards perfectly roasted or baked duck breast entails commencing with a searing process. This initial step sets the foundation for achieving the ideal oven-roasted duck breast—a tantalizingly golden and crisp exterior juxtaposed with a succulent, flavorful interior.

Duck breast fillets can be brined for six to 12 hours. If you're short on time, just a few hours in the brine will always help. Once brined, give your ducks a rinse with cold water, pat dry and start your favorite recipe.

For the glaze, mix the honey, soy, Sherry and mustard in a bowl. When the duck has had its time, remove it from the oven, pour off any fat from the tin and baste generously with the glaze.

Always Brine Ducks and Geese

Soaking waterfowl in a saltwater solution replaces blood with brine. The process also adds flavor and moisture. Once brined in the refrigerator for 12 to 24 hours, the meat will be paler in color, giving it less of a livery look and more the appearance of domestic meat.

Cover and roast in oven for 2 hours. Remove the aluminium foil and continue cooking uncover for 30 to 40 minutes to make the skin crispy and brown.

The Importance of Proper Prep

Vigorously simmering the leg and thigh meat on the stovetop before roasting the birds in the oven jumpstarts these tougher portions so that they finish cooking at the same time as the breast meat.

The USDA recommends 165°F (74°C) internal temperature for all poultry.

Prick the skin around the duck legs. Season the duck all over with salt and pepper. Place the duck on a rack in a roasting tin and roast in the middle of the oven for 40 minutes per KG plus 10 minutes extra. When the duck is cooked cover with foil and rest for 10-20 minutes before serving.

Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.

How to get rid of the gamey taste in duck? ›

In order to get rid of that undertone of wild game, I soak the birds in buttermilk (after the feathers are removed) overnight in the refrigerator. When I'm ready to cook them, I take them out, one at a time, and roll them in flour or breadcrumbs. The gamey flavor is gone by then.

Pekin duck is the most popular duck to eat. Pekin duck meat is known for its mild, satisfying flavor that easily adapts to a number of cuisines. It has lighter flesh and milder flavor than either Moulard or Muscovy duck, and is considered perfect for whole roasting.

I like to serve duck à l'orange with a simple green salad and steamed rice, to soak up all the sauce, though potatoes or crusty bread work well too.

A delicious ready made orange sauce to go with duck, game, chicken and pork.

Ingredients. It is made of plums, apricots, pineapples or peaches added to sugar, vinegar, ginger and chili peppers. It is used in more traditional Chinese cuisine in the form of plum sauce.

Blanching the duck and piercing its skin helps render the fat during roasting.

All that fat can make a mess of your oven. But the solution is simple: keep a thin layer of water in the roasting pan. The fat drips into it and stays there. (You'll need a rack to elevate the duck, but you should be using one for a crisp bird anyway.)

Remove giblets and neck from duck cavity and discard or reserve for another use. Cut off excess fat from duck cavity. Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack. Sprinkle duck with pepper and brush with a little soy sauce.

If you cook the duck as a separate dish, put it into boiling water, which ensures juiciness and higher nutritional value. The whole duck cook over low heat for 1.5 hours, the pieces - for 30-40 minutes. If needed, add the water to at all times cover the surface of the meat.