Mandarin Orange Glazed Duck with Vermicelli and Spring Vegetables
- 12 cups Mandarin orange juice
- 1 cup Grand Marnier
- 3 tablespoons minced ginger
- 1/2 cup Mandarin orange zest
- 2 cups duck or chicken stock
- 1/2 cup sugar
- 2 pieces star anise
- Salt
- Pepper
- 30 Peking duck breasts
- 3 pounds rice stick noodles (vermicelli), cooked according to package instructions
- 3 pounds assorted patty pan squash, steamed
- Preheat the oven to 425 degrees F. In a large saucepan, combine the orange juice, Grand Marnier, ginger, orange zest, stock, sugar and star anise.
- Bring to a boil, reduce to a simmer and simmer until reduced by half.
- Season with salt and pepper.
- Remove from the heat, remove the star anise and cool.
- Separate the glaze into 2 containers.
- Score the skin of the duck breasts in a diamond pattern with a sharp knife.
- Season the duck with salt and pepper.
- Place the duck breasts, skin side up, in a large baking dish.
- Place the duck in the oven and roast for 10 minutes.
- Remove the duck from the oven.
- Lower the temperature of the oven to 375 degrees.
- Using 1 of the containers of the glaze, brush the dusk breasts generously with the glaze.
- Return the duck to the oven and bake for another 5 to 10 minutes to cook the duck to a medium rare.
- Remove the duck from the oven and place the breasts on a large platter.
- Heat up the second container of mandarin glaze in a small saucepan.
- Add 2 tablespoons of the pan drippings and cook for 5 minutes.
- Remove from the heat and brush onto the duck breasts.
- Serve with vermicelli and spring vegetables.
orange juice, grand marnier, ginger, orange zest, chicken, sugar, anise, salt, pepper, duck breasts, rice, patty pan
Taken from www.foodnetwork.com/recipes/mandarin-orange-glazed-duck-with-vermicelli-and-spring-vegetables-recipe.html (may not work)