GLAZED DUCK

Glazed Duck

Author: Tony Chachere Recipes
Recipe type: Wild Game

Prep time: 30 mins
Cook time: 120 mins
Total time: 2 hours 30 mins

Serves: 4

This is a great recipe for a main course dish. The oranges and lemon give it a little zest and the caramelized sugar add a delicious glaze. After placing the cooked duck on a serving platter, garnish with oranges and curly parsley.
Ingredients
1 Whole Duck
3 tablespoon Tony Chacheres Original Creole Seasoning
¼ cup Margarine
1 cup Vermouth
2 tablespoon Sugar
2 cup Vinegar
1 cup Chicken Broth
3 Whole Oranges
1 Whole Lemon
2 teaspoon Corn Starch

Instructions
: Season duck with Tony Chachere's Original Creole Seasoning.
: In a Dutch oven, brown in melted margarine.
: Roast at 400 degrees for 20 minutes; reduce heat at 350 degrees and continue roasting for 1 hour.
: Baste frequently with Vermouth.
: Melt sugar in a small saucepan; add vinegar, and caramelize.
: Place Dutch oven on stove top.
: Remove duck from pot and set aside; drain fat; add chicken broth to the pan drippings.
: Add the juice of the oranges, a little orange zest, and the juice of a lemon.
: Blend in corn starch and the caramelized sugar.
: Cook for 10 minutes.
: Return duck to pot and spoon sauce over duck slowly.
: Heat a little longer while continuing to baste with sauce until duck is glazed.
: Transfer duck to serving platter and garnish with orange slices and curly parsley.

Notes
From www.tonychachere.com