Roast Duck With Orange Sauce Recipe Tutorial S1 Ep161

Texas Cooking Today

4 Mar 201630:25

EducationalLearning

32 Likes 10 Comments

TLDRIn this engaging video, the host of Texas Cooking Today shares a delightful recipe for a succulent duck with an orange glaze that's perfect for impressing guests at any occasion. The detailed script guides viewers through the process of preparing and roasting the duck, emphasizing the importance of a cooking thermometer to ensure the meat is cooked to perfection at 175°. The star of the dish is the homemade orange sauce, created by reducing orange juice with shallots and a touch of zest for a rich, sweet glaze that coats the duck. The host also shares tips for stuffing the duck with mandarins and shallots, trussing the bird, and enhancing its presentation with a garnish of oranges. The result is a beautifully roasted duck with a glossy orange finish that's both savory and sweet, making it an extraordinary centerpiece for special celebrations.

Takeaways

🍽️ The dish is a duck with an orange sauce, which is a visually impressive and flavorful meal suitable for special occasions.
🧅 Ingredients include a duck, mandarins, shallots, orange juice, and basic seasonings like salt.
🔪 Preparation involves stuffing the duck with mandarins and shallots, and trussing the bird to hold its shape during cooking.
🍊 The orange sauce is made by reducing orange juice with added zest and possibly some orange liquor for a sweeter taste.
🔥 The duck is roasted in an oven preheated to 350°F, with an approximate cooking time of 30 minutes per pound.
🚨 Safety tip: Always use a meat thermometer to ensure the duck reaches a safe internal temperature of 175°F.
🍴 The duck is scored before roasting to allow fat to render and enhance browning and appearance.
🌟 A roasting pan or a pan rack can be used to elevate the duck, allowing air to circulate and prevent the meat from becoming soggy.
💧 A small amount of water is added to the bottom of the pan to provide steam and keep the duck moist during cooking.
🍂 The final product features a glossy orange glaze on the duck's skin, achieved by applying the reduced orange sauce.
🎉 The dish is garnished with mandarin slices for a festive presentation and can be served as a centerpiece for a celebratory meal.

Q & A

What is the main dish being prepared in the transcript?
-The main dish being prepared is a duck with an orange sauce.
What type of oranges are suggested for use in the recipe?
-Mandarins are suggested for their flavor and size, which work well with the dish.
Why is it important to use natural orange juice in the recipe?
-Natural orange juice is important because the juice is reduced to a syrup, and artificial ingredients could affect the final flavor negatively.
What is the purpose of stuffing the duck with mandarins and shallots?
-Stuffing the duck with mandarins and shallots infuses the meat with their flavors and helps keep the bird moist during cooking.
How does tying the duck affect the cooking process?
-Tying the duck slows down the cooking process and allows for more even browning of the skin.
What is the purpose of scoring the skin of the duck before roasting?
-Scoring the skin allows fat to render out onto the skin, enhancing browning and the appearance of the skin with a nice shine.
What is the role of water in the roasting pan during cooking?
-Water in the roasting pan provides steam, which helps keep the duck moist as it roasts, without actually steaming the bird.
How long does it typically take to cook a duck, and what is the best way to determine it's done?
-It typically takes about 30 minutes per pound to cook a duck. The best way to determine if it's done is by using a meat thermometer and checking for an internal temperature of 175°.
What is the final consistency of the orange sauce after reducing the orange juice?
-The final consistency of the orange sauce is a thick syrup that coats the spoon well and drips slowly.
How does the presenter suggest using the orange sauce with the finished duck?
-The presenter suggests both basting the duck with the orange sauce and also using it as a glaze over the meat once it's been cut.
What is the presenter's advice for transferring the cooked duck to a serving plate?
-The presenter advises using two tongs, inserting one under the area where the head used to be and the other at the top of the cavity, to gently lift and transfer the duck without damaging it.

Outlines

00:00

😀 Introduction to Duck with Orange Sauce Recipe

The video begins with an introduction to a special duck recipe with an orange glaze, promising an impressive dish suitable for any occasion. The host emphasizes the beauty of the dish and its ability to impress guests. The episode's focus is on preparing a duck with an orange sauce, providing basic roasting techniques for a duck, and using mandarins and orange juice as key ingredients. The host also mentions the use of shallots and the importance of using natural orange juice for the sauce.

05:01

🍽 Preparing the Duck for Cooking

The host demonstrates how to prepare the duck for cooking, including stuffing it with mandarins and shallots. It is noted that stuffing the bird will increase the cooking time and allow for better skin darkening. The duck is then tied to maintain its shape during cooking. The host also discusses the use of gloves for hygiene and ease of cleanup. The duck is seasoned and placed on a roasting pan, with an alternative method using a sheet pan or skillet mentioned if a roasting pan is unavailable.

10:02

🍊 Creating the Orange Sauce

The process of making the orange sauce is detailed, starting with reducing a half-gallon of orange juice on high heat to create a syrup. The host adds orange zest and optional orange liquor for added sweetness. It is emphasized that a thermometer is essential for ensuring the duck is cooked to the correct temperature, and the sauce is reduced until it coats a spoon thickly, indicating it's ready.

15:04

🔥 Roasting the Duck and Finishing the Sauce

The duck is seasoned with salt and placed in a preheated oven at 350°F. The host discusses the importance of adding water to the roasting pan to keep the duck moist and the use of an orange sauce base during cooking. The orange juice is reduced further until it turns into a thick syrup, which is then set aside. The duck is roasted until it reaches an internal temperature of 175°F, with an estimated cooking time of 30 minutes per pound.

20:07

🎨 Glazing and Presentation of the Duck

The host applies the thick orange glaze to the duck and returns it to a higher temperature oven (375°F) to caramelize the glaze. The duck is carefully transferred to a plate, and the host demonstrates how to slice and serve the duck, ensuring that the presentation is intact and visually appealing. The use of mandarins as a garnish is highlighted, adding to the overall aesthetic and flavor of the dish.

25:10

🎉 Conclusion and Final Thoughts

The host concludes by reiterating the dish's suitability for special occasions and its ability to impress. They encourage viewers to try the recipe, noting that it doesn't require a lot of work and is a dish that stands out. The video ends with a reminder to subscribe for more great recipes and techniques, and the host thanks the viewers for watching.

Mindmap

Keywords

💡Duck with Orange Sauce

Duck with Orange Sauce is the central dish in the video, which involves roasting a duck and preparing an orange sauce to accompany it. This dish is described as 'wonderful' and 'fabulous,' highlighting its appeal for impressing guests at any occasion. The orange sauce is made by reducing orange juice with added zest and possibly some orange liquor for a sweeter taste, which is then used to glaze the duck, giving it a beautiful sheen and a tangy flavor.

💡Roasting

Roasting is the cooking method used for the duck in the video. It involves cooking the duck in an oven with dry heat, which is a common technique for preparing poultry. The process is detailed, including the use of a roasting pan and later a pan rack for elevated cooking. The video emphasizes the importance of checking the internal temperature of the duck to ensure it is cooked thoroughly.

💡Mandarins

Mandarins are a type of orange citrus fruit used in the video for both the orange sauce and as a stuffing ingredient within the duck. They are chosen for their sweet flavor and size, which complements the dish well. The mandarins are also used as a garnish for the finished dish, adding a touch of color and a burst of fresh citrus taste.

💡Shallots

Shallots are members of the onion family used in the cooking process as part of the stuffing inside the duck and also cooked down in the orange sauce. They provide a mild onion flavor that complements the sweetness of the oranges and the richness of the duck meat. In the script, the chef demonstrates how to prepare shallots by cutting off the ends and optionally splitting them to release their juices.

💡Orange Juice

Orange juice is a key ingredient in creating the orange sauce for the duck. The video specifies the use of natural orange juice, which is then reduced to create a syrup-like consistency. The reduction process intensifies the flavor and creates a glossy glaze that is brushed onto the duck before it returns to the oven for caramelization.

💡Glaze

The term 'glaze' in the video refers to the thickened orange sauce that is applied to the duck before it is returned to the oven for further cooking. The glaze, made from reduced orange juice, provides a shiny, caramelized coating to the duck, enhancing both its visual appeal and flavor. The glaze is described as having a 'beautiful orange color' and being 'absolutely gorgeous'.

💡Stuffing

Stuffing the duck involves placing ingredients such as mandarins and shallots inside the cavity of the duck before cooking. This not only flavors the duck from the inside but also keeps the bird's shape intact during roasting. The video mentions that stuffing can increase cooking time and slightly alter the texture of the skin due to the slower cooking process.

💡Tying

Tying the duck is a technique used to shape and secure the bird for roasting. It involves using kitchen twine to tie the legs together and tuck in the wings, ensuring a neat presentation. The video humorously refers to this process as 'birdie bondage.' This step is crucial for maintaining the duck's form and allowing even cooking.

💡Scoring

Scoring the skin of the duck involves making shallow cuts in the skin, which allows the fat to render out and the skin to become crispy during roasting. This technique is used to enhance the browning and appearance of the duck's skin, giving it a 'nice and shiny' look as mentioned in the video.

💡Pan Rack

A pan rack is a cooking tool that elevates the food above the bottom of a pan, allowing air to circulate for even cooking. In the context of the video, it is suggested as an alternative to a roasting pan, where the duck can be placed on the rack above a pan of water or vegetables to catch the drippings and create a flavorful sauce.

💡Temperature Control

Throughout the video, controlling the temperature is emphasized as a critical aspect of cooking the duck and the orange sauce. The use of a thermometer to check the internal temperature of the duck is highlighted as essential to ensure it is cooked to a safe temperature of 175°. Similarly, the sauce is cooked on high heat and then reduced to a simmer to create the desired syrup consistency.

Highlights

Making a beautiful duck with an orange glaze that is impressive for any occasion

Using mandarin oranges for their flavor and size in the dish

Using natural orange juice and reducing it to a syrup for the sauce

Stuffing the duck with mandarin oranges and shallots

Tying up the duck to keep the stuffing inside and improve appearance

Scoring the skin of the duck to allow fat to render and enhance browning

Using a roasting pan or pan rack to elevate the duck and allow air circulation

Adding water to the bottom of the pan to provide steam and keep the duck moist

Zesting and squeezing extra orange into the sauce for more orange flavor

Adding orange liquor for a sweeter sauce

Cooking the oranges and shallots in the pan with the duck drippings for a flavorful sauce

Roasting the duck at 350°F until it reaches an internal temperature of 175°F

Brushing the duck with the reduced orange syrup to create a glossy glaze

Returning the duck to a 375°F oven to caramelize the glaze

Serving the duck with garnish of mandarin orange slices for a festive presentation

The combination of savory duck and sweet orange sauce is delicious

This dish is perfect for special occasions to impress guests

Transcripts

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Related Tags

Duck Recipe Orange Glaze Texas Cooking Special Occasion Roasting Tips Mandarin Oranges Shallots Gourmet Dish Food Presentation Cooking Techniques Homemade Sauce