Roasted Duck With Orange Ginger Glaze
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
56
Spice
57
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1
Salt1 tbsp
Sugar1 tbsp
Water2 tbsps
White Wine (dry)1 tbsp
Cider Vinegar60 g
Orange Juice2 tbsps
Ginger (freshly chopped)Directions:
1
Preheat oven to 375 degrees F
2
Begin by placing the duck breast side up on a baking rack
3
Season with the salt and pepper, and roast until the juices run barely pink, about 45 minutes
4
Remove the duckling from the pan and set it aside
5
Degrease the pan drippings by skimming off the top layer
6
To prepare the sauce, combine the sugar and water and caramelize carefully
7
Add the wine, vinegar, orange juice and ginger
8
Mix them well and reduce by half
9
Add the stock and bring to a boil
10
Add the pan drippings, reduce the heat and simmer until sauce reduces by half
11
Once sauce is done, strain it through a cheesecloth or fine strainer and set aside
12
To serve, place the duckling on a large serving tray
13
Add the orange segments on top and around the duck, and pour the sauce over the duck