Slow Roasted Duck With Orange-Sherry Sauce
- Total Time
- 5 hours 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound yellow onions, peeled and coarsely chopped
- ½stick unsalted butter, melted
- 15-pound duck, rinsed and patted dry
- Salt
- Freshly ground pepper
- 2large rosemary sprigs
- 2cups fresh orange juice
- 1cup dry sherry
- ½cup soy sauce
- 2medium carrots, peeled and julienned
- 4ounces cremini or white button mushrooms, trimmed and sliced thin
- 2tablespoons unsalted butter
- 17-ounce jar roasted red peppers, rinsed, drained and cut into strips
- 2fresh chives, cut into 1-inch lengths
- Hash browns (see recipe)
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 500 degrees. In a large bowl, toss onions with melted butter. Season duck inside and out with salt and pepper. Place rosemary sprigs inside duck's cavity and then tightly pack with buttered onion mixture.
- Step 2
Place duck in medium-size roasting pan, and roast for 10 minutes. Reduce oven temperature to 300 degrees and cover pan loosely with foil. Roast for about 4½ hours, draining fat every hour.
- Step 3
Remove pan from oven and carefully discard as much fat as possible with a ladle. Add orange juice, sherry and soy sauce. Return pan to oven and roast uncovered for 30 minutes. Transfer duck to a platter and let cool slightly. Pour pan juices (about 4 cups) into a saucepan, discarding any pieces of skin. Skim off fat and bring to a boil over medium-high heat. Add carrots and reduce to 1½ cups, strain and keep on the side. In same pan, sauté mushrooms with 2 tablespoons butter until brown. Add red peppers and briefly sauté, then add reduced sauce. Season to taste with salt and pepper. Keep warm over low heat.
- Step 4
Remove onions and rosemary from duck's cavity. Remove meat from bones. Place skin from duck breasts onto cookie sheet and bake at 400 degrees until skin starts to foam, about 5 to 10 minutes. Lower oven temperature to 200 degrees and place meat in oven to keep warm until serving.
- Step 5
Cover bottoms of individual plates with sauce and top with either pasta, shoestring fries, hash browns or unsalted potato chips. Place a generous amount of duck meat on top, then garnish with crispy skin, vegetables and chives.
Private Notes
Comments
This is a great recipe. The high heat 250C for 10mins crisps the skin and seals the duck perfectly; and then 5 hours at 150C makes for very tender duck. The last half hour with a wonderful orange juice, sherry, soya sauce, mix makes for a magical sauce reduction. Removing the fat every hour makes for a 200-300mls of duck fat for roast potatoes another day, and removes it from roasting in its own fat. The effect is a very French style of roast duck to which we added a more French potato mash.
What is great about this low heat long cooking is that the duck meat (after 4.5 hours +) falls off the bone and all the duck meat is used. It doesn't dry up like turkey or chicken. I didn't need to drain the fat every hour as I set the duck on a grate. The recipe isn't explicit in what to do with the carrots or onions, toss or use? I used them along side the duck when serving. I used fresh bell peppers (sautéed) rather than jarred, and it worked. The sauce needs a long time to thicken.
Four 1/2 hours? Really???
Rather than throwing them away, I put the onions from the cavity in with the carcass and the giblets when I made stock.
Made this today as described. Loved it. It's really all about the sauce -- used decent sherry from the liquor store and squeezed the oranges myself. Worth the effort!
This is a winner. First time we made duck and we couldn’t believe how tasty, moist, and fall-off-the-bone the duck turned out. Have some nice baguette on hand to sop up those nice juices!
Advertisement