Roast Duck L'Orange with Chutney
I found this recipe on the internet and modified it slightly. This is the best roast duck recipe I have made so far. The combination of seasonings goes very well with the duck and the l'orange sauce. I used the skin, bones and drippings to make a soup base that was out-of-this-world good!
- Ready In:
- 2hrs 25mins
For the duck
- 1 duck
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 large granny smith apple
- 2 cloves garlic
- 2 sage leaves
- 1 teaspoon light olive oil
- 4 tablespoons spicy mango chutney
- 2 tablespoons peach preserves
- 1 orange, juice of
- 3 tablespoons of duck drippings, from pan
- 1⁄4 cup red wine
- Sprinkle chili powder, garlic powder, and salt all over ducks.
- Cut 1-inch slice in skin of ducks on both sides of breasts.
- Puree garlic, sage and olive oil and fill in slices in skin with mixture.
- Chop apple into 1-inch pieces and stuff inside ducks.
- Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck.
- Put the ingredients for the L'Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.
- Serve L'Orange sauce over sliced duck breasts or other parts.
- Makes about 1 cup.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
JOIN THE CONVERSATION
Fabulous recipe! I’ve made it a few times now and this time puréed the apple with the garlic and sage. I found it much easier to stuff the duck this way. I always make this recipe with duck pieces, either breasts or legs, and it always turns out great. You can substitute peach preserves with marmalade or any jelly. This time I used habenero hot pepper jelly from my local farmers market. Yummy!!!Reply
I boldly decided to do a duck this year for Christmas although I had never cooked one before and was bringing it to a joint dinner at another family's home. The husband was a lover of duck and had made a turducken the previous year. Foolishly, I did not research a recipe until the day before. I chose this recipe due to it's pictures, simple ingredients, and reviews. I used all the same herbs although, like another reviewer, I was doubtful of the use of the chili powder. I didn't use exact measurements for the chili or garlic powder; I think I used a bit more than stated. I also used more garlic in the puréed paste. Once my duck was seasoned completely I let it sit overnight. I stuffed it with the apple slices right before placing it in the oven and baked it for 2 hours. When I opened it up at the end of the 2 hours I realized I had incorrectly covered the duck, which this recipe did not call for and the duck's packaging directions clearly stated to bake "UNCOVERED." I was so accustomed to turkeys and chickens, I acted out of habit. The skin was not browned at all and the duck was emitting a "gamey" smell. I checked it's temperature and it was fully cooked (180+ degrees). I panicked, but then decided to treat it like I would my familiar feathered friends. I broiled it on low, hoping its fatty skin would keep it juicy and help it to brown. I kept it in for 8 minutes and then watched it for a few minutes more. When I removed the duck it looked perfect and the gagging scent was gone. I gave the duck a few minutes to sit while I simmered the sauce from the packet that came with it. I covered the duck in about half the sauce and that was it. I was still anxious about the flavor and internal texture. But when my friend's husband cut into the bird and tried a piece he smiled and got some more. When I finally tried a piece myself it was delicious! Crispy skin, tender meat, and well-balanced in flavor. I was asked for the recipe and everyone was disappointed that we couldn't get more meat off the bird. The ribs and brisket being served took a back seat. I highly recommend this recipe and will definitely use it again, making sure to roast UNCOVERED. I look forward to making the sauce recipe as well. Random note: Ducks don't have much meat. So I'll be making two if I have a group larger than 4 persons.Reply