Duck Michael Gelman
Submitted by LiL Angel Grl14
Roast duckling glazed with orange marmalade and concentrated OJ, finished with a luscious cherry-red wine sauce. A sweet-savory showpiece that’s surprisingly easy to pull off.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
If you think roasting a whole duck is fussy, this recipe will change your mind.
A sticky-sweet glaze of orange marmalade and concentrated orange juice caramelizes over the skin as it roasts, filling your kitchen with the most intoxicating citrus aroma.
The real star? A cherry-red wine sauce pureed until smooth and simmered with brown sugar until it clings to the back of a spoon.
It’s the kind of dinner that looks like you spent all day in the kitchen but really just let the oven do the heavy lifting.
Chef’s Tips
- Baste often in the final stretch. Those last 30 minutes at higher heat are when the glaze builds up its gorgeous lacquered finish.
- Score the duck skin in a crosshatch pattern before seasoning to help the fat render and the glaze penetrate.
- The cherry sauce works ahead of time. Make it the day before and reheat gently while the duck rests.
Ingredients
Directions
Season duck with salt and pepper.
Put in a baking pan.
Mix orange marmalade with orange juice concentrate.
Pour over duck.
Bake at 350℉ (180℃) for 20 minutes per pound.
During last half hour raise temp to 425F and baste every 10 minutes with pan juices.
In processor purée cherries for the sauce.
Put in a saucepan with wine, sugar and cornstarch.
Simmer until thick and serve over duck.
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