Roasted Duck with Orange Ginger Glaze

Name: Roasted Duck with Orange Ginger Glaze
Prep time: P0Y0M0DT2H0M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 4 servings
Cuisine: french
Ingredients: 1 (2-pound) duckling; Salt and pepper; 1 tablespoon sugar; 1 tablespoon water; 2 tablespoons dry white wine; 1 tablespoon cider vinegar; 2 ounces orange juice; 2 tablespoons freshly chopped ginger; 16 ounces duck, beef, or chicken stock; 2 oranges, supremed

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Level: Intermediate
Total: 3 hr 30 min

Prep: 2 hr
Cook: 1 hr 30 min

Yield: 4 servings

Level: Intermediate
Total: 3 hr 30 min

Prep: 2 hr
Cook: 1 hr 30 min

Yield: 4 servings

Ingredients

1 (2-pound) duckling

Salt and pepper

Sauce:

1 tablespoon sugar

1 tablespoon water

2 tablespoons dry white wine

1 tablespoon cider vinegar

2 ounces orange juice

2 tablespoons freshly chopped ginger

16 ounces duck, beef, or chicken stock

2 oranges, supremed

Directions

Preheat oven to 375 degrees F.
Begin by placing the duck breast side up on a baking rack. Season with the salt and pepper, and roast until the juices run barely pink, about 45 minutes. Remove the duckling from the pan and set it aside.
Degrease the pan drippings by skimming off the top layer.
To prepare the sauce, combine the sugar and water and caramelize carefully. Add the wine, vinegar, orange juice and ginger. Mix them well and reduce by half. Add the stock and bring to a boil. Add the pan drippings, reduce the heat and simmer until sauce reduces by half. Once sauce is done, strain it through a cheesecloth or fine strainer and set aside.
To serve, place the duckling on a large serving tray. Add the orange segments on top and around the duck, and pour the sauce over the duck.

Recipe courtesy of Jean Jacque Dartau, l'Orange Bleu, New York, NY

My Private Notes

Show: Follow That Food

Episode: Follow That Orange

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