This month for our on-line cooking class we will make Glazed Duck with Tangerine Sauce. This is a variation on the French classic duck á l’orange that would be a wonderful entrée for an intimate holiday dinner. This duck is basically cooked twice. The cooking process begins by braising the duck to ensure moist and tender meat and is finished by roasting the duck to get a nice crisp outer skin. Although none of the steps within this recipe are difficult, it does take some time to prepare due to the two distinct cooking methods, so to simplify your life plan to make this duck over a two day period.

Let’s Get Started:

As with all cooking, it is always best to use the freshest ingredients possible. A fresh unfrozen duck is preferable but you can use a frozen duck if that is all that is available. We used a frozen duck with satisfactory results. If you have a relationship with your butcher, he may be able to order a fresh duck for you. Whether the duck is fresh or has been frozen, remove any innards packaged inside the duck, wash it with cold water and dry. Select a 4-5 pound duck.

*If you purchase a frozen duck, be sure nothing has been added to the duck. Ducks sometimes come with a flavoring packet. These are sealed in plastic and can be removed with no contamination.

Ingredients:

• 1 duck, thawed if necessary and excess fat discarded
• 1 Tablespoon kosher salt
• 1 medium onion, quartered
• 1 celery rib, cut in fourths
• 1 sprig of rosemary
• 1/3 cup plus 1 Tablespoon sugar
• 6 tangerines
• 1/4 cup red-wine vinegar
• 1 shallot, chopped
• 1-1/2 Tablespoons Cointreau
• 1-3/4 teaspoons arrowroot
• 1 Tablespoon unsalted butter (optional)
• Salt and freshly ground black pepper

Step 1: Place an oven rack in the middle position of the oven and preheat to 350°F.
Step 2: Working with the cavity end of the duck, separate the skin (including the fat) from the breast meat as much as possible by working your fingers between the skin and the meat (being careful not to rip the skin).
Step 3: Prick the skin all over with a fork.
Step 4: Place the duck, breast side up, in a roasting pan. Rub the duck, inside and out, with kosher salt. Place the onions, celery and rosemary inside the cavity of the duck. Sprinkle 1/3 cup sugar around the duck.
Step 5: Pour enough boiling-hot water over the duck (this will tighten the skin) to reach about 1/2 way up the sides of the duck. Cover the pan tightly with foil and carefully transfer to the oven. Braise the duck at 350°F for 1 hour. Remove the pan from the oven and remove the foil (do not discard foil). Carefully turn the duck over. Replace the foil on the pan and return to the oven. Continue to braise until the meat is very tender but not falling off the bones, about 45 minutes to 1 hour.
Step 6: Remove the pan from the oven and transfer the duck to a platter, draining any excess juices from the inside of the duck. Transfer the cooking liquid to a large bowl. Let both the duck and cooking liquid cool. Once cool, cover the duck with plastic wrap and chill overnight. Chill the liquid in the bowl as well.
Step 7 (Day 2): Discard the fat from the chilled cooking liquid — it should have solidified on top of the surface so simply remove with a spoon. Remove the zest from 2 tangerines using a vegetable peeler (be careful to avoid the bitter white pith). Cut the zest into fine strips. Bring a small saucepan of water to a boil. Blanch the zest in the boiling water for 5 minutes. Drain and reserve the blanched zest.
Step 8: Place a fine mesh sieve over a 2 cup glass measure. Squeeze the juice from all 6 tangerines over the fine sieve into the cup. You should have about 1 cup of juice. Pour the juice into 2 quart saucepan and add the vinegar and 1 tablespoon sugar. Bring the mixture to a boil. Continue to boil the mixture until it is reduced to about _ cup (the glaze will bubble up and should darken slightly).
Step 9: Reserve about 1 tablespoon of the glaze and set aside. With the remaining glaze in the saucepan, stir in the reserved blanched zest and 1/2 cup of the cooking liquid from the duck (this will be used for the finished sauce).
Step 10: Place the oven rack in the middle of the oven and preheat the oven to 500°F. Place the duck in a roasting pan, breast-side up. Roast the duck until the skin is crisp, about 25 to 30 minutes. Brush the reserved tablespoon of glaze all over the duck and transfer the duck to a platter to let rest. It should rest for at least 10-15 minutes before serving.
Step 11: Meanwhile, pour off all but about 1 tablespoon of fat from the roasting pan. Place the roasting pan over two burners over medium low heat. Add the shallots and sauté until just softened, about 3 minutes. Add 1 cup of reserved cooking liquid and bring to a boil, making sure to deglaze the pan by scraping up any browned bits on the bottom of the pan. Boil mixture for about 2 minutes. Strain the pan liquid through a fine mesh sieve into the saucepan containing the zest and bring to a boil.
Step 12: In a small bowl, whisk together the Cointreau and arrowroot. Whisk in the mixture into the sauce. Simmer, whisking occasionally, until thickened, about 3-5 minutes. Taste the sauce. If you want a richer tasting sauce, remove from heat and whisk in a tablespoon of butter. Adjust seasonings to taste with salt and freshly ground black pepper.
Step 13: Serve. Serve the duck whole or carved into serving piece with the sauce alongside.

-Enjoy!

-Glutenfreeda