FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

 

DUCK, CANTON DUCK

Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

Chinese cuisine, like French, makes creative use of the delicately adaptable taste of fresh oranges. In this recipe, orange liqueur intensifies the orange flavor without overwhelming the distinctive taste of duck.
Yield: 4 Servings

 

ORANGE GLAZE

Ingredients

    • 7 ounces beef broth
    • 1½ tablespoons margarine, melted
    • 1 tablespoon Sherry wine
    • 1½ tablespoons flour
    • 1 teaspoon Worcestershire sauce
    • 1 tablespoon orange liqueur
    • 1/2 cup sugar
    • 1 cup water
    • 10 ounces currant jelly
    • 1 large whole orange, pulverized*
     

Directions

1. Combine broth, margarine, Sherry, flour, Worcestershire and liqueur in bowl.

2. Boil sugar with water in saucepan, stirring until sugar dissolves. Add jelly and orange. Stir in broth mixture, reduce heat and simmer, 10 minutes.

*Pulverize the unpeeled orange by cutting into quarters, removing seeds and processing.
 

DUCK

    Ingredients
    • 5 pound duck, halved
    • Salt and pepper to taste

Directions
1.
Preheat oven to 375°F. Prepare large pan fitted with wire rack.

2. Place duck on rack, skin side up. Season with salt and pepper. Roast 1 hour and pour off fat.

3. Increase oven temperature to 400°F. Continue to roast until tender and skin is crisp, piercing skin occasionally to release fat. Quarter duck and pour off fat. Return to pan.

4. Reduce oven temperature to 350°F. Pour Orange Glaze over duck and roast. Baste occasionally until glazed, about 10 minutes.

Suggested Wine: Merlot
 

RELATED RECIPES

  Duck Recipes   |   Apricot Brandied Duckling   |   Braised Duck with Ginger   |   Braised Duckling with Olives   |   Breast Agrodolce   |   Canton Duck   |   Colonial Duckling w/Fruited Rice   |   Crisp Roast Duck, Port Wine   |   Duck with Apple Walnut Stuffing   |   Duck with Anchovies & Capers   |   Duck Breast with Cherries   |   Duck Breasts with Mango   |   Duck Breasts w/Orange Cherry   |   Duck Breasts with Spring Veges   |   Duck with Cherry Rice Stuffing   |   Duck Cooked In Beer   |   Duck with Clementine Compote   |   Duck with Figs & Grand Marnier   |   Duck with Green Peppercorns   |   Duck with Sauerkraut   |   A Duck In Thyme   |   Duck Vindaloo   |   Five Spice Duck   |   Grilled Chipotle Duck Breasts   |   Grilled Duck Breast with Wild Rice   |   Grilled Lemongrass Duck   |   Honey Thyme Duck Breasts   |   Honeyed Duck Breasts   |   Honey Duck, Cherry Salsa   |   Horseradish Stuffed Duck Breast   |   Marinated Duck Breasts   |   Peking Duck, Orange & Scallion   |   Pomegranate Duck   |   Roast Duckling w/Cherry Sauce   |   Roasted Duck w/Cranberry Sauce   |   Roasted Duck with Dried Plums   |   Roast Duck w/Quince Escabeche   |   Sauteed Duck Breast   |   Thai Roast Duck   |   Whole Roast Duckling  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages