Whats Quacking guys or should I say cooking! As of today Duck season is still live and in action for about another month. Especially if you are near and around the middle and south hunting zones of Missouri. Duck like everything else is CHEAPER IN SEASON and depending where you are, hard to find out of season. Duck is not something a lot of people make casually, and most people tend to think it is hard. Let me tell you...It's not. So pictured below is the duck that was made for my grandparents anniversary. We went with an Asian styled Orange Sauce. When cooking duck you want to check if its done by the internal temperatures ( breast 135-145 degrees F/ legs and thighs 165). If the breast temperatures get too high then it will dry out the duck.
Prep: for one 5 lb duck, pre heat oven to 400 degrees F
It is important to rinse the duck with cold water before prepping anything. Take your washed duck and cut off any excess fat (you can save these and make Duck fat fries....so good). Set the neck aside because it will be used later to add flavor for the sauce. Before seasoning you will need to poke the duck with a fork or a tooth pick all over.
Seasonings you will need at least (add as much extra to flavor it to your liking):
- 1/2 teaspoon of salt
-1/4 teaspoon of black pepper
-1/2 teaspoon of dry marjoram
-1/2 teaspoon of dry thyme
-1/2 teaspoon of onion powder
-1 '1/2 teaspoon of paprika
- 1 teaspoon of cumin
You can layer these while seasoning or throw into a bowl, mix, and then season. Next we are going to stuff the duck to add more flavor
You will need:
-1 celery stock cut into 4 slices
- 1 medium carrot cut into 4 slices
- 1/2 of an onion sliced
-1/2 of an orange cut into 4 slices
- 2 full stems of parsley
-4 garlic cloves
- 4 teaspoons of butter sliced by teaspoon
Evenly distribute all of the ingredient used to stuff the duck. Put the duck in the oven breast side up for 45min (baste every 15 min), you will want to take the duck out and flip it and cook for another 45 min ( baste every 15 min) breast side down. Start making your orange sauce after putting it in a second time.
You will need:
- the neck
-2 teaspoons of corn starch
-2 tablespoons of soy sauce
- 3/4 cup of chicken broth
-1 teaspoon of dripping from the bottom of the pan
-1/2 a cup of orange juice
-1 teaspoon of brown sugar
In a medium sauce pan mix the neck, broth, the drippings, brown sugar, bring to a boil. In bowl mix the corn starch, soy sauce and orange juice and mix until smooth. remove sauce pan from heat (remove the neck from the broth mix) and mix bowl into the sauce pan until it thickens which normally takes 2 mins.
Remove the duck from the over once the second round of 45 min is up. rotate the duck breast side up and marinate the duck with half or the sauce. Set the rest aside for prepping dishes. Put the duck back in the over for 5-10 min or until desired temperatures are met. Once the duck is done let it sit for 15-20 min to let all the flavor and juices absorb. Carve the duck to your liking and serve the remaining sauce either on the side or over the top.
Never be afraid to add in your own spices or substitute any thing out to spice it up. go to Pinterest and combine other recipes. This recipe is one that my grandma always did. My aunt and I spiced it up and added our own flavor to it as an anniversary gift. Cooking is a science have fun and experiment. The worst that could happen is you have to try again.
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