Braised Orange Duck

By Janet-2

Ingredients

• Braising Sauce:
• 1 duckling (4 to 5 lbs), cleaned
• 3/4 tsp. salt
• 1/2 tsp. black pepper
• 2 tbsp. rice vinegar
• 1 tbsp. dark soy sauce
• t tbsp. honey
• 2 1/2 cups chicken broth
• 3 tbsp. grated orange zest
• 1 1/2 cups orange juice
• 2 tbsp. regular soy sauce
• 2 tbsp. lemon juice
• 2 tbsp. packed brown sugar
• 1 piece (about 1 1/2 inch square) dried orange peel, soaked and julienned
• 1 1/2 tbsp. cooking oil
• 4 walnut-sized shallots, sliced
• 2 tbsp. brandy
• 2 tbsp. orange-flavored liqueur
• 1/2 tsp. cornstarch dissolved in 1 tsp. water

Details

Servings 4

Preparation

Step 1

Prick duck all over with a skewer. Parboil duck in water to cover for 3 minutes. Drain in a colander. Rinse with cold water. Pat duck dry with paper towels. Rub inside and out with salt and pepper. Combine vinegar, soy sauce and honey. Brush mixture on duck to coat evenly. Cover and refrigerate for 6 hours.

Combine braising sauce ingredients.

Preheat oven to 425 degrees F. Place duck, breast side up, on a rack in a roasting pan. Roast, uncovered, until skin is lightly browned, about 30 minutes.

Place a heavy pot large enough to hold duck over high heat until hot. Add oil, swirling to coat sides. Add shallots, cook, stirring until limp, 1 to 2 minutes. Add brandy and braising sauce. Lower duck into pot. Ladle some of the sauce into body cavity and cover duck. Bring to a boil. Reduce heat, cover, and simmer, turning occasionally, until duck is tender and skin is a rich brown, about 1 1/4 hours.

Lift out duck. With kitchen shears, split duck lengthwise and remove backbone. Cut duck crosswise into 1-inch pieces, then reassemble in the original shape on a serving platter.

Skim fat from cooking liquid. Add liqueur and cornstarch solution; cook, stirring until sauce boils and thickens slightly. Pour sauce over duck and serve.