Orange / Gingered Duck Pieces
Cook Time: 1 hour 30 minutes | Prep Time: 20 minutes | Total Time: 1 hour 50 minutes
Servings: 4
Description
This Orange / Gingered Duck Pieces recipe is a savory dish that’s perfect for a one-dish meal. The duck is marinated in a fragrant paste made with fresh sage, orange zest, balsamic vinegar, ginger, and allspice, which gives the dish a wonderful aromatic depth. After a quick browning in a nonstick pan, the duck is simmered with vegetables like carrots, celery, and sweet potatoes in a red wine and buttermilk sauce, making it a comforting and flavorful meal. Serve this dish with Buttermilk biscuits for an unforgettable experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Duck hindquarters | 4 |
| Fresh sage leaves | 4-5 leaves |
| Orange zest | 1 |
| Fresh ginger (grated) | 1 tablespoon |
| Allspice | 1 teaspoon |
| Coarse salt | 3/4 teaspoon |
| Pepper | To taste |
| Olive oil | 2 tablespoons |
| Bay leaves | 2 |
| Mushrooms | 4 |
| Carrots | 3-4 |
| Celery ribs | 3 |
| Sweet onion | 1 |
| Sweet potatoes | 2 medium |
| Red wine | 1/2 cup |
| Fresh orange juice | 1/4 cup |
| Buttermilk | 1/2 cup |
| Cornstarch | 1 teaspoon |
| Water | 2 tablespoons |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250.2 kcal |
| Total Fat | 7.9 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 2.5 mg |
| Sodium | 161.7 mg |
| Total Carbohydrates | 36 g |
| Dietary Fiber | 6.4 g |
| Sugars | 15.6 g |
| Protein | 5.6 g |
Instructions
-
Prepare the Duck:
Begin by removing the skin and all visible fat from the duck legs and thighs. Separate the thighs from the legs to create 8 pieces of duck. -
Make the Marinade:
In a mortar, combine fresh sage leaves, orange zest, balsamic vinegar, grated ginger, allspice, coarse salt, and pepper. Use a pestle to grind the ingredients into a smooth paste. If necessary, add a small amount of olive oil to help form the paste. -
Marinate the Duck:
Rub the sage-ginger paste generously over the duck pieces, ensuring they are well-coated. Place the duck pieces into a ziplock bag, press out the air, and seal it. Refrigerate the duck for at least 3 to 4 hours to allow the flavors to infuse. -
Brown the Duck:
Heat the olive oil in a large nonstick frying pan over medium-high heat. Once the oil is hot, add the duck pieces and brown them on all sides, which should take about 8 minutes. Once browned, remove the duck from the pan and set it aside on a platter. Reserve any remaining juices and spices in the ziplock bag for later use. -
Prepare the Vegetables:
In the same pan, add the bay leaves, mushrooms, carrots, celery ribs, sweet onion, and sweet potatoes. Sauté the vegetables on medium heat for about 15 to 20 minutes, or until they begin to caramelize and soften. -
Deglaze the Pan:
Pour the red wine into the pan to deglaze, scraping up any browned bits stuck to the bottom of the pan. Add the reserved orange juice and stir to combine. Slowly pour in the buttermilk while continuing to stir to create a creamy sauce. -
Combine Duck and Vegetables:
Return the browned duck pieces to the pan, along with any accumulated juices from the platter. Spoon some of the vegetables and juices over the duck. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, allowing the flavors to meld together. -
Thicken the Sauce:
After 45 minutes, remove the lid and increase the heat to medium-high. Let the liquid simmer uncovered for another 15 minutes, or until it thickens slightly. Adjust the seasoning with salt and pepper to taste. -
Optional Thickening:
If you prefer a thicker gravy, you can add a slurry of cornstarch and water. To make the slurry, combine 1 teaspoon of cornstarch with 2 tablespoons of cold water, then stir it into the pan. Bring the mixture to a boil for 1 to 2 minutes to thicken. -
Serve the Duck:
Carefully remove the duck pieces from the pan and arrange them on a serving platter. Surround the duck with the caramelized vegetables and drizzle with the savory gravy. For an extra touch, roll the fresh sage leaves and cut them into strips. Sprinkle the sage strips over the duck for garnish. -
Serve with Biscuits:
This dish is best served with Buttermilk biscuits, which can help soak up the delicious gravy. Enjoy a cozy, satisfying meal with your loved ones.
Tips and Variations
- Vegetable Variations: Feel free to experiment with different vegetables based on what’s in season. Root vegetables such as parsnips, turnips, or potatoes can add a new dimension to the dish.
- Crispy Duck Skin: If you prefer crispy duck skin, you can finish the duck pieces in the oven under the broiler for 3-4 minutes after browning in the pan.
- Wine Substitution: If you prefer not to use red wine, you can substitute it with vegetable or chicken broth for a non-alcoholic alternative.
This Orange / Gingered Duck Pieces recipe is perfect for a comforting meal that brings together rich, savory flavors with a hint of sweetness and spice. It’s a one-pot wonder that will delight your guests or family on any occasion.
