Follow this recipe from T&T Guardian food columnist Wendy Rahamut for a fantastic Christmas duck. Orange Ginger-Roasted Duck 1 5 lb duck 2 small oranges 1/2 cup orange marmalade 3 tbsp soy sauce, divided 1 tbsp grated ginger 1 tsp ground coriander 3/4 cup chicken broth 2 tsp cornstarch 1 tsp brown sugar 1 tbsp chopped chadon beni Method Preheat oven to 350°F. Line a large roasting pan with foil. Remove both wingtips at the top joint with kitchen scissors or a heavy knife; reserve wing tips. Reserve neck (discard the rest of the giblets). Trim the excess skin and fat around the neck and cavity opening. Wash well with lime juice and water, drain and pat dry with paper towels. Grate 1/4 teaspoon orange zest and set aside. Cut oranges into quarters. Set aside three sections and place the remaining orange sections inside the duck; fold the wings under and tie the legs together with kitchen string. With a skewer or fork, prick holes in the skin without piercing the flesh. (This allows fat to drain during roasting.) Whisk marmalade, ginger, coriander and two tablespoons soy sauce in a small bowl. Loosen the skin over the breast and thigh meat and rub about three tablespoons of the marmalade mixture under the skin. Place breast-side down on a rack in the prepared roasting pan. Roast the duck for one hour. Remove the duck from the pan and carefully pour off the fat. Return the duck to the rack, breast-side up. Continue roasting, basting every 15 minutes with another two tablespoons of the marmalade mixture, until an instant-read thermometer inserted into the thigh without touching bone registers 165°F, 1 to 1 1/4 hours more. Meanwhile, place the reserved wing tips and neck in a medium saucepan, add broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until the broth is reduced by half, five to seven minutes. Strain and discard solids; return the broth to the pan. Squeeze the juice from the reserved orange sections into a small bowl; add cornstarch and whisk until smooth. Stir the juice mixture, reserved zest and brown sugar into the broth; cook over medium heat, stirring, until thickened, 1 to 2 minutes. Stir in the remaining one tablespoon soy sauce. And chadon beni. Transfer the duck to a cutting board; let rest for 15 minutes before removing the string and carving. Serve with the sauce on the side.
Posted on: Wed, 24 Dec 2014 18:42:01 +0000
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