Best Mandarin Orange Glazed Duck With Vermicelli And Spring Vegetables Recipes

CHILLI ORANGE DUCK

Steps:

• Scrub the oranges well, cut the rind from 2 oranges, using a sharp knife, and trim off most of the pith.
• Cut the rind into short, thin strips.
• Squeeze the juice from the oranges, you need 250ml.
• Combine the orange rind and juice, sugar, ginger, chilli, star anise, cinnamon sticks, sweet chilli sauce, fish sauce, vinegar and red wine in a saucepan and bring to the boil, stirring.
• Boil for around 10 minutes, stirring occasionally, until lightly syrupy.
• Prick the duck skin well, and heat the oil in a non-stick frying pan.
• Add the duck breasts and sear, skin side down for 8 minutes or till brown.
• Then turn and cook for another 8 minutes.
• Remove the duck and allow it to rest for 5 minutes before serving.
• Cut the spring onions into finger lengths, then into strips.
• Slice the duck thickly, arrange on warmed plates and scatter with spring onion shreds.
• Spoon the sauce over the top.
• Serve with rice or noodles.

ORANGE GLAZED DUCK

Steps:

• Preheat oven to 475 degrees F.
• Pat duck breasts dry. Lightly prick duck skin surface several times with a fork to help fat cook out. In a small bowl, combine salt with the other seasonings and season the duck. Insert a pop-up thermometer at an angle, in the thickest part of the breast. Place duck in preheated oven and turn down heat to 375 degrees F. Roast for about 25 minutes, until internal temperature reaches 165 degrees F.
• Meanwhile, in a medium bowl, stir together glaze ingredients. About 10 to 15 minutes before duck is done, pour glaze over duck and finish cooking.
• Let duck rest, tented with foil for 5 to 10 minutes before carving.

PAPPARDELLE WITH SPRING VEGETABLES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then put the peas in a colander and drain the pasta over the peas.
• Place the empty pot over medium heat and add the butter, swirling to melt. Add the radishes, shallot and red pepper flakes. Cook, stirring occasionally, until the radishes are slightly softened, about 2 minutes. Add the pasta and peas along with the spinach, herbs, lemon juice, 3/4 cup reserved cooking water, 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing, until the spinach is wilted and the pasta is lightly coated, gradually adding more of the reserved cooking water if needed.
• Mix the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Serve over the pasta.

ORANGE PEKING DUCK

Steps:

• Make syrup:
• Bring syrup ingredients to a boil in a heavy saucepan, stirring, then simmer, stirring occasionally, 20 minutes.
• Season duck:
• While syrup is simmering, fold neck skin of duck under body and fasten with a small skewer.
• Stir together five-spice powder, salt, and pepper, then rub inside cavity. Put duck on a rack set in a roasting pan.
• Coat and dry duck:
• Ladle hot syrup over duck (do not ladle any into cavity), turning duck occasionally to coat all over. Discard syrup in roasting pan and set duck, breast side up, on rack in pan. Prop rack up over a short edge of pan so duck is tilted (large-cavity side down) to facilitate draining of any moisture it gives off. (To prevent rack from slipping, put a piece of crumpled plastic wrap between pan and rack.)
• Dry duck, uncovered and chilled in refrigerator, 3 days.
• Roast duck:
• Preheat oven to 325°F. Let duck stand at room temperature 30 minutes.
• Remove plastic wrap and set rack back into pan. Stuff duck with orange quarters and ginger and close cavity opening with a wooden skewer. Prick duck all over with tip of a sharp paring knife and pour 1 cup water into pan.
• Roast duck in middle of oven 1 1/2 hours. Increase oven temperature to 450°F and roast until skin is dark brown and very crisp and a thermometer inserted in thick part of thigh registers 170°F, 25 to 30 minutes more.
• Transfer duck to a heated serving platter and remove cavity skewer. Let stand 30 minutes before carving.

ROAST DUCK WITH ORANGE GLAZE

Steps:

• Preheat oven to 350°. Sprinkle inside of duck with caraway seeds; prick skin all over with a fork. In a large skillet, sauté vegetables in oil. Stir in broth, seasonings and stuffing., Loosely stuff duck with stuffing mixture. Skewer neck opening; tie drumsticks together with kitchen string. Place breast side up on a rack in a large shallow roasting pan., Bake, uncovered, until golden brown and a thermometer reads 170° for the duck and 165° for the stuffing, 2-1/2 to 3-1/4 hours. Drain fat from pan as it accumulates. Cover loosely with foil if duck browns too quickly. Cover and let stand 20 minutes before removing stuffing and carving., Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan. Gradually stir in orange juice, zest and hot pepper sauce until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with duck.