Photo: Roasted Duck with Orange Ginger Glaze Recipe
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.
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By kasilk_11479316
Skokie, IL
on December 18, 2008
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I chose this recipe as I love ginger. However, I feel that something is missing from this recipe. Time wise I think.
It said to roast the duck at 375o for 45 minutes and that's it? Then you make the sauce and then nothing. The duck needs to cook more as it was too rare to eat. I've had rare duck breast but this was ridiculous. Do you add it to the sauce and let it finish cooking there. WHaaa? I was very confused and let the duck roast for like a two hours more and then it was done.
I think this recipe has merit but maybe it needs to be looked at and rewritten.
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