How to Cook Orange-Honey Glazed Duck With Carrot Puree

Serves: 6

Preparation time: 2 hours

Cooking time: 2 hours 10 mins

Ingredients needed to cook Orange-Honey Glazed Duck With Carrot Puree:

For the duck:

• One whole duck, 4 lb
• ½ cup fresh orange juice
• 2 tbsp sherry wine
• 2 tbsp honey
• 1 parsley sprig
• 3 whole star anise
• 1 tsp ginger juice
• ¼ cup soy sauce
• 1 tsp salt
• Water, as required

For the carrot puree:

• 2 large carrots, peeled and chopped
• 14 fl oz orange juice
• ½ vanilla pod, split and seeds scraped out
• 1 oz butter

Cooking instructions for Bake Orange-Honey Glazed Duck With Carrot Puree:

• To make the duck, place it in a large, wide pan and throw in the parsley as well as star anise.
• Bring a kettle of water to boil and pour it over the duck until it is fully immersed.
• Cook the meat for about 10-15 minutes before lifting the duck out of the water and placing it on a wire rack.
• Set aside for 2 hours to let it cool to room temperature.
• Meanwhile, warm up your oven to 350 degrees F.
• Transfer the duck to a pre-greased roasting pan and roast it for about 1 ½ hours.
• As the cooking time approaches its end, whisk the orange juice, honey, soy sauce, sherry and ginger juice together, along with a dash of salt.
• After an hour and half, remove the duck from oven and drizzle half of the above blend into its cavity and the other half all over it.
• Return the duck to the oven and continue to roast it for another half an hour or so, brushing it with melted butter at 10 mins interval.
• While the duck roasts, dump the large carrots plus both the pod and seeds of the vanilla into a pan.
• Add a large splodge of butter and pour in the orange juice.
• Heat the mixture over moderate heat until it begins to boil and lower the heat to reduce them to a simmer.
• Continue to do so for about 10 minutes or until the carrots soften and are cooked through.
• Throw away the vanilla pod and transfer the mixture into a blender.
• Pulse them into a smooth puree and pour the mixture on a fine sieve.
• Strain to make it smoother and return the strained puree to the pan.
• Heat it over slowest flame to keep it warm until the duck is ready.
• Once the duck is roasted evenly, cool it on a wire rack and then carve out thick slices.
• Arrange the roasted duck slices on serving plates and pipe the carrot puree beside them.
• Serve and enjoy!

Image credit: Wikimedia Commons

Last Updated on January 6, 2013 by