Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, juicee's roasted stuffed duck w/ orange sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Delicious and easy to make this is elegant dining at its best, whether you call it Duck a l'orange or just roast duck with an orange sauce you will be. This duck breast with orange sauce recipe is very easy to make and is really delicious. This is really a mix between pan-fried duck breast and roast duck breast as the same pan goes into the oven to finish off the meat.
Juicee's Roasted stuffed duck w/ orange sauce is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Juicee's Roasted stuffed duck w/ orange sauce is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have juicee's roasted stuffed duck w/ orange sauce using 15 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Juicee's Roasted stuffed duck w/ orange sauce:
- Get 8 cup Prepared bread stuffing
- Make ready 1/2 cup Chopped onion
- Take 1/2 cup Melted butter
- Take 2 tbsp Grated orange peel
- Make ready 1 cup Fresh orange juice
- Prepare 1 5 lb. duck
- Take 1 Orange sauce (recipe below)
- Prepare 2 Oranges sliced & halved
- Take Fresh orange sauce
- Take 1 cup Firmly packed brown sugar
- Prepare 2 tbsp Corn starch
- Prepare 1/2 tsp Salt
- Prepare 4 tsp Grated orange peel
- Get 2 cup Orange juice
- Prepare 1 cup Water
Add the refreshing taste of orange to your roast duckling. This recipe is sure to become a holiday favorite in your home. Stir in orange sections and liqueur. Brush duckling with some of the orange sauce.
Steps to make Juicee's Roasted stuffed duck w/ orange sauce:
- Preheat oven to 325° F
- Marinade duck overnight in heavily salted water.
- After marinading, take duck out & rinse all the salt water off. Be sure to remove the neck & giblets from the inner cavity.
- Pat dry with paper towels. Season with salt, pepper & garlic powder if desired.
- Prepare stuffing/ using oven toasted chunks of ur favourite bread (I use italian) break into chunks.
- Combine bread, onion, butter, grated orange peel, & orange juice (I also add a generous amount of sage, cuz I like traditional taste of stuffing); mix together well
- Stuff duck with mixture, packing lightly. With skewers or poultry pins fasten neck skin to back & close body opening over the stuffing lacing togetger tightly with cotton butchers twine
- Place duck breast side up in a shallow roasting pan fitted with a rack. No basting is necessary
- Roast for 2& 3/4 to 3 hours or until a thermometer inserted into breast reads about 150° F (thats for a still rosey medium rare) internal temperature of 180° F would be well, inserted into the thigh
- Remove duck from oven & allow the meat to REST BEFORE CARVING, for at least 20 minutes allowing the juices to circulate through the meat. If u carve right away all the juices will run out…
- Pút duck on a serving platter & pour some of the orange sauce over ít
- Halve the duck lengthwise & crosswise using kitchen shears & a sharp knife. Garnish with orange half cartwheels. Serve with the rest of the orange sauce.
- Directions for orange sauce
- Combine brown sugar, corn starch & salt in saucepan. Stir in grated orange peel, OJ & water. Cook over low heat, stirring constantly, until thickened & transparent about 10 minutes. Makes 3 cups
Duck a l'orange is only as French as Catherine de' Medici, who popularized what was originally a Florentine dish in France. This is our take on the classic. Serve the duck with the orange sauce, Duchesse Potatoes, and Honey-Spiced Carrots. Served with a simple Orange-Rosemary Sauce, this slow-roasted duck is flavorful, moist and an impressive yet easy entrée to serve for family and friends. This recipe uses the slow-roasting method to yield moist, tender duck meat with crisp, golden skin.
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