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Post by Deleted on Dec 21, 2006 16:53:38 GMT
Hello
I am cooking Duck for Christmas, getting as mallsih one as it is just for two, I want to cut it in half (down the middle) and roast it. I want it to be fairly well done, just the way I prefer them really, so I will need a sauce to moisten it up a bit.
So the question is:
Has anyone got any ideas for a sauce to go with it?, I would prefer to make it myself rather than out of a jar.
Thanks
Paul
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Post by Deleted on Dec 21, 2006 17:05:52 GMT
I guess the obvious one is an orange sauce  |
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Post by Plocket on Dec 21, 2006 17:25:14 GMT
Orange sauce is lovely, and very traditional -
for one 4-6lb duck you'll need:
1/2 pint white wine
4 oranges (bitter ones if possible)
1 lemon
1 tablespoon sugar
1 tablespoon white wine vinegar
2 tablespoons brandy or orange flavour liqueur
1 level tablespoon cornflour
Grate the rind from 1 orange and squeeze the juice from 3 of the oranges and the lemon. Separate the remaining orange into segments and reserve for garnish.
Melt the sugar in a pan with the vinegar and heat until it is a dark brown caramel.
Add the brandy and the orange and lemon juice and simmer gently for 5 minutes.
When the duck is cooked, remove it from teh roasting tin and drain the excess fat. Add the orange sauce and grated rind to the meat juices left in the tin.
Blend the cornflour wtih 2 tablespoons water, stir into the contents of the tin, bring to the boil and cook for 2-3 minutes (like making gravy), stiring constantly. Season then pour a small amount of the sauce over teh duck, and serve the rest in a warm jug. Garnish the duck with your remaining orange segments.
Hope this helps!!! I'm sure I've got a port & marmalade recipe for duck too but I can't find it at the moment.
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Post by MamIDdau on Dec 21, 2006 17:25:27 GMT
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Post by Plocket on Dec 21, 2006 17:29:05 GMT
Oooh I've got roasted duck with kumquats; duck with pineapple (and gin, rum or vodka!) and duck in cider - let me know if you want any of those recipies too! ;D
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Post by Deleted on Dec 21, 2006 17:38:11 GMT
Duck with pineapple and Gin sounds nice (got two bottles of it free through work yesterday) ;D.
Orange and Plum sauce both sound very tasty. Might make a few different ones so we can pick and choose, getting hungry now
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Post by Deleted on Dec 21, 2006 17:44:01 GMT
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Post by Plocket on Dec 21, 2006 17:57:06 GMT
Ok well the pineapple sauce goes as follows:
2 tablespoons white rum, gin or vodka
1 inch fresh root ginger, peeled and grated
1 orange, peeled, pithed and quartered
1/2 lemon, peeled, pithed and quartered
1oz unsalted butter
8oz can pineapple slives in natural juice, drained and quartered
3 tablespoons granulated sugar
3 tablespoons orange juice
2 tablespoons lemon juice
salt & pepper
The day before cooking, dry the duck inside and out with kitchen paper or a clean tea towel. Season the cavity with salt and pepper. Place the alcohol in the cavity of the duck along with the ginger, orange quarters and lemon halves. Sew up the opening. Brush the duck all over with the remaining alcohol and place on a rack over a dish. Cover loosely with greaseproof paper and leave in a cool place for 24 hours.
The next day rub salt all over the duck. Place on a rack over a dish or tin and roast in the centre of a pre-heated oven 200 degrees C/Gas 6 for 1 1/4 hours without opening the oven door.
When the duck has been cooking for 1 hour, prepare the pineapple glaze as follows:
Melt the butter in a shallow pan over a moderate heat. Add the pineapple and fry quickly on both sides. Remove with a slotted spoon and set aside. Stir the sugar, orange and lemon juice into the pan and cook until a golden caramel colour is achieved. Add the pineapple and quickly turn over to coat in the caramel. Cook over a low heat for 2 minutes, turning the pineapple over once more.
Raise the oven temperature to 220 degrees C/Gas 7. Remove the duck from the oven. Pour away the fat from the roasting container and return the duck to the dish with the prepared pineapple and juices. Return to the oven for 10 minutes then transfer to a serving dish. The sauce can be served around the duck or in a warmed jug.
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Post by netherfield on Dec 23, 2006 21:05:55 GMT
Does Plocket have booze in all her recipes
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Post by MamIDdau on Dec 23, 2006 22:35:39 GMT
I wouldn't like to comment netherfield.... <coff>
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Post by Alicat on Dec 23, 2006 22:59:46 GMT
Hi Paul My mum always made her sauce with Red Wine - Devine. Don't know the recipe but would imagine it is the same as plocket's. - But with red instead of white wine. The duck skin is lovely if it's nice and crispy - I can almost taste it now.!!! Hope it goes well.  Alicat.
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Post by andy on Dec 24, 2006 7:18:51 GMT
I cooked duck for xmas day last year and i cut up a couple of seville oranges into thin slices and covered the bird with them whilst it was roasting.
Hoi sin and plum sauce are delicious too.
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Post by Plocket on Dec 27, 2006 17:32:40 GMT
Does Plocket have booze in all her recipes PML!!! I hadn't thought about it!!! Possibly though  |
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Post by blackrose on Jan 7, 2007 22:38:27 GMT
Paul, Plocket gave you the orange sauce but for an extra special bit of zing,
Take a small Pan (omelet pan) and half fill with sugar and reduce right down till almost caramelized and add a little fresh Orange and reduce a little further then marinade the duck over night before cooking then add Plockets sauce, mouths watering.
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