Orange Roast Duck
Comments: Either use a vertical roaster or an approximately 16-ounce [500-mL] empty beer can to hold the duck.
A duck barbecued as you would a chicken in a roaster, or a can of beer.
Servings: 4
Ingredients Preparation
1 large seedless orange
5 to 6 cups [1.25 to 1,5 L] duck or poultry stock
1 [5 1/2-pound / 2.5-kg] whole duck
1/2 cup [125 mL] beer [optional]
1/3 to 1/2 an approximately 12-ounce [355-mL] can orange soda
3 tablespoons [45 mL] frozen orange juice concentrate
2 tablespoons [30 mL] orange liquor such as Grand Marnier, Triple-Sec...
Garlic powder
Ground ginger
Ground white pepper
Ground cumin
Remove 8 to 10 strips orange rind from the orange; cut orange meat into 4 pieces; set aside separately.
Into a large casserole, bring duck or poultry stock to a hard boil.
Meanwhile, remove excess fat at both ends of duck.
Lower duck into casserole; bring back to a boil and boil duck, casserole half covered, for 10 minutes.
Remove duck from casserole; leave to cool, then pat dry using paper toweling.
If desired, pour beer into roasting pan pipe or into empty beer can before pouring in orange soda, orange juice concentrate, and orange liquor.
If using beer, pierce 2 more holes in top of beer can.
At an angle, delicately cut 4 to 5 slits in the skin on each duck's breast.
Insert a strip orange rind into each slit.
Generously season duck with garlic powder, ground ginger, white pepper and cumin.
Lower duck into roaster or on beer can until stable.
Slightly pull on thighs towards the front so that duck can stand up.
Preheat barbecue to maximum intensity.
Arrange a small dripping pan onto barbecue rack covering burners to collect duck's melting fat.
Transfer duck upright in the middle of barbecue rack.
Turn off central burner for indirect grilling.
Lower heat to medium intensity [375°F / 190°C].
Barbecue duck slowly, cover closed, for approximately 90 minutes.
If duck darkens too quickly, cover duck with al foil and lower heat slightly.
Move duck around on barbecue rack a few times while grilling.
Turn off the barbecue as soon as duck is done.
Remove duck from barbecue; completely cover duck with al foil.
Leave to rest for 15 minutes before cutting duck into pieces.
Press reserved orange pieces all over duck pieces, and serve.
Comments: Either use a vertical roaster or an approximately 16-ounce [500-mL] empty beer can to hold the duck.
A duck barbecued as you would a chicken in a roaster, or a can of beer.
Servings: 4
Ingredients Preparation
1 large seedless orange
5 to 6 cups [1.25 to 1,5 L] duck or poultry stock
1 [5 1/2-pound / 2.5-kg] whole duck
1/2 cup [125 mL] beer [optional]
1/3 to 1/2 an approximately 12-ounce [355-mL] can orange soda
3 tablespoons [45 mL] frozen orange juice concentrate
2 tablespoons [30 mL] orange liquor such as Grand Marnier, Triple-Sec...
Garlic powder
Ground ginger
Ground white pepper
Ground cumin
Remove 8 to 10 strips orange rind from the orange; cut orange meat into 4 pieces; set aside separately.
Into a large casserole, bring duck or poultry stock to a hard boil.
Meanwhile, remove excess fat at both ends of duck.
Lower duck into casserole; bring back to a boil and boil duck, casserole half covered, for 10 minutes.
Remove duck from casserole; leave to cool, then pat dry using paper toweling.
If desired, pour beer into roasting pan pipe or into empty beer can before pouring in orange soda, orange juice concentrate, and orange liquor.
If using beer, pierce 2 more holes in top of beer can.
At an angle, delicately cut 4 to 5 slits in the skin on each duck's breast.
Insert a strip orange rind into each slit.
Generously season duck with garlic powder, ground ginger, white pepper and cumin.
Lower duck into roaster or on beer can until stable.
Slightly pull on thighs towards the front so that duck can stand up.
Preheat barbecue to maximum intensity.
Arrange a small dripping pan onto barbecue rack covering burners to collect duck's melting fat.
Transfer duck upright in the middle of barbecue rack.
Turn off central burner for indirect grilling.
Lower heat to medium intensity [375°F / 190°C].
Barbecue duck slowly, cover closed, for approximately 90 minutes.
If duck darkens too quickly, cover duck with al foil and lower heat slightly.
Move duck around on barbecue rack a few times while grilling.
Turn off the barbecue as soon as duck is done.
Remove duck from barbecue; completely cover duck with al foil.
Leave to rest for 15 minutes before cutting duck into pieces.
Press reserved orange pieces all over duck pieces, and serve.
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