"Wayne Boatwright" wrote in message
9.45...

On Sun 06 Aug 2017 03:36:27a, told us...

> On Sun, 06 Aug 2017 00:52:36 GMT, Wayne Boatwright
> > wrote:
>
>>On Sat 05 Aug 2017 04:22:40p, told us...
>>
>>> On Sat, 05 Aug 2017 15:32:17 -0700, koko >
>>> wrote:
>>>
>>>>On Sun, 30 Jul 2017 18:34:01 -0300, wrote:
>>>>
>>>>>
>>>>>https://postimg.org/image/5l44x6bw5/
>>>>>
>>>>>
>>>>>Chicken wings cooked in Hoisin, rice vinegar, honey and garlic,
>>>>>sprinkled with sesame seeds.
>>>>
>>>>Looks delicious.
>>>>
>>>>koko
>>>
>>> Thanks koko - have you a nice recipe for orange sauce for roast
>>> duck? I had one somewhere, but can 't find it
>>>
>>
>>This recipe was one I added to my recipe database...
>>
>>Glazed Roast Duck with Brandy Orange Sauce
>>------------------------------------------
>>
>> 4 1/2 lb. duck, rinsed and patted dry
>> Salt and freshly cracked black pepper to taste
>>
>> For the glaze combine:
>> 1/4 cup frozen orange juice concentrate, thawed
>> 2 Tbsp. red wine vinegar
>> For the orange sauce:
>> 2 Tbsp. butter
>> 2 Tbsp. brown sugar
>> 3/4 cup orange juice
>> 3/4 cup chicken stock
>> 2 tsp. grated orange zest
>> 1/4 cup lemon juice
>> 1 Tbsp. soy sauce
>>
>> 2 Tbsp. cornstarch
>> 2 oz. brandy
>>
>>Preheat the oven to 425 degrees F. Prick the skin of the duck all
>>over with a fork. Tie the legs together; fold and tuck the wings
>>under the body. Season with salt and pepper. Place breast side up
>>on a rack in a roasting pan. Fill the pan with hot water to a
>>level just below the duck. Cover and roast 90 minutes. Reduce oven
>>temperature to 325 degrees F. Uncover duck and brush with of the
>>glaze. Roast 10 minutes more, and then brush with remaining glaze.
>>Roast 10-15 minutes more, or until skin is nicely glazed and
>>crispy. Make the sauce by melting the butter and sugar in a pot
>>over medium heat until melted and like caramel. Slowly and
>>carefully, watch for splatters, whisk in orange juice, stock,
>>zest, lemon juice, soy sauce and brandy. Bring to a boil and
>>reduce by a 1/3. Mix cornstarch with 3 Tbsp. cold water. Whisk
>>into sauce and cook until thickened, and then reserve sauce over
>>low heat. When the duck is cooked, rest 10 minutes. Carve and
>>arrange the pieces on the platter and garnish with orange slices
>>and parsley. Serve the sauce alongside.
>
> Thanks Wayne! I won't roast the duck over water though, I've had
> it bare in the 'fridge since yesterday in order to make sure the
> skin is nice and crispy. I like serving the sauce as a gravy.

Oh, that sounds like a good idea! I'll have to try that. Thanks!

Wayne Boatwright
==

That sounds lovely, but if you put the glaze on, won't that make the skin
wet again? Sorry but I am confused here.

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