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 lorange 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
- Roasting pan
- Fine mesh sieve
- Zester (optional)
Lets 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
*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.
- 1 duck, thawed if necessary and excess
- 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
|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
|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.