Karol Smith
Elegant Sundays: Traditional Roast Duck with Orange Glaze and Herb Stuffing
Experience the sophistication and depth of flavors with this Traditional Roast Duck adorned with an Orange Glaze and filled with an aromatic Herb Stuffing. This dish is a splendid centerpiece for any special gathering or festive occasion, combining the zesty sweetness of oranges with the savory goodness of well-seasoned duck.
Ingredients:
For the Duck:
– 1 whole duck, approximately 5-6 lbs
– Salt and pepper to taste
– 1 orange, quartered
– 1 onion, quartered
– 4 sprigs rosemary
– 4 sprigs thyme
For the Orange Glaze:
– 1 cup fresh orange juice
– 1/2 cup honey
– 1/4 cup soy sauce
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– Zest of 1 orange
For the Herb Stuffing:
– 1 loaf of stale bread, cut into 1-inch cubes
– 1/2 cup unsalted butter
– 1 onion, finely chopped
– 3 celery stalks, finely chopped
– 1/4 cup fresh parsley, chopped
– 1 tablespoon fresh sage, chopped
– 1 tablespoon fresh thyme, chopped
– 1 tablespoon fresh rosemary, chopped
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup chicken broth
Instructions:
1. Prepare the Duck:
1. Preheat your oven to 350°F (175°C).
2. Rinse the duck under cold water and pat it dry with paper towels.
3. Generously season the cavity with salt and pepper. Stuff the cavity with the quartered orange, onion, rosemary, and thyme.
4. Truss the duck by tying the legs together with kitchen twine.
5. Prick the skin all over with a fork to help render the fat during cooking.
2. Roast the Duck:
1. Place the duck on a rack in a roasting pan, breast side up.
2. Roast in the preheated oven for about 2 hours, or until the internal temperature reaches 165°F (74°C). Baste occasionally with the dripping juices.
3. In the last 30 minutes of roasting, brush the duck with the glaze every 10 minutes to create a caramelized crust.
3. Make the Orange Glaze:
1. In a small saucepan, combine the orange juice, honey, soy sauce, minced garlic, grated ginger, and orange zest.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer until it thickens slightly, about 10 minutes.
3. Set aside to cool slightly.
4. Prepare the Herb Stuffing:
1. In a large skillet, melt the butter over medium heat.
2. Add the chopped onion and celery, and sauté until softened, about 5-7 minutes.
3. Stir in the parsley, sage, thyme, and rosemary, cooking for another 2 minutes until fragrant.
4. In a large bowl, combine the bread cubes, sautéed vegetables, salt, and pepper. Mix well.
5. Gradually add the chicken broth until the stuffing is moistened but not soggy.
6. Transfer the stuffing to a buttered baking dish, cover with foil, and bake in the oven alongside the duck for the last 30 minutes of cooking time. Remove the foil for the last 10 minutes to brown the top.
5. Serve:
1. Allow the roasted duck to rest for at least 15 minutes before carving.
2. Serve slices of the roast duck alongside generous portions of the herb stuffing.
3. Drizzle any remaining orange glaze over the duck for an added burst of flavor.
Delight in the harmony of the tender roast duck with the tangy-sweet orange glaze and the comforting herb stuffing, creating an unforgettable dining experience.
