Are you looking forward to cooking a fascinating duck recipe and surprise your guests? Of, course you can with a roasted duck recipe. Cooking duck is not only restricted inside the restaurant. You can bring that professional flavor in your roasted duck or confiti or even any Chinese duck recipe and by following the secret ingredients and the slow cooking methods stringently followed by most chefs.
Recipe of roasted duck with orange and sherry sauce
To cook this recipe you need to have two five pound ducks, two medium bell peppers, two medium carrot (julienne cut), two large onions, some unsalted butter, rosemary springs, salt and some freshly ground black pepper, one cup dry sherry, four ounces of oyster mushrooms, four chives, and two cups of orange juice.
- You need to preheat the oven to 500 degrees.
- Toss the onions in butter
- Season the duck with salt, rosemary springs and black pepper
- Now fill in the cavity with the onions tossed in butter
- Roast the duck for 1-2 hours at a very low temperature
- Set your oven to 300 degrees.
Now you need to roast the peppers in the gas. Skin them and keep them aside. Blanch the carrots and toss them with some butter. Now mix the peeled peppers in the carrots. Now drain the fat from th roasting tray and add the orange juice and sherry and some soy sauce and roast the ducks uncovered for at least 30 minutes.
Now you have to pour the tray in a non reactive sauce pan and discard the extra fat. Cooking is a high flame is something you should do now. Boil it for around 15 minutes until and unless the juice is sauce is reduced to half a cup. Drain the sauce and halve the duck by discarding the onion and rosemary stuffing.
Remove all the bones except the drumsticks. Now rewarm the duck in the oven. Now in a different pan add a table spoon of butter and add the oyster mushrooms and toss them in a high flame for 2 min and season them with some pepper and salt.
Now add the pepper and carrots in the sauce and rewarm it before serving. Now serve the 4 large warm ducks and pour in the remaining sauce along with veggies. Sprinkle some chives and serve hot.