Crock Pot Roasted Garlic Orange Duck - Recipe - How to -
2.5 هزار بار بازدید -
2 سال پیش
-
When I was a kid,
When I was a kid, my dad always roasted a duck around Thanksgiving time. It always involved an orange but not usually garlic; I discovered that one on my own. You'll thank me for it.
For this video; I didn't even thaw the Duck ahead of time. I just ran it under some warm water to aid in unpackaging and added it to the crock pot with a bit of orange juice, garlic salt, pepper and smoked paprika.
Crock Pot on high for about an hour
I came back and it had thawed enough to pull the sauce packet out of the cavity.
Just let it roast on high for another 3-5 hours. Check it to make sure there's still plenty of liquid in the crock pot. The initial splash of orange juice should be sufficient until the duck fat starts to render and the brother starts to accumulate. It'll be about half way up the duck so you might want to think about adding some sacrificial vegetables to perch the duck on while it cooks (optional).
cut a whole clove/bulb of garlic in half - put half in the duck and put the other half in the broth - make sure you do this with at least a few hours left in the cooking process - it takes a few hours for the garlic to really get going.
5-6 hours in and it should be good - pull it out carefully and plate.
Collect the broth and strain - let sit for a few so that it starts to separate and skim off the fat - use the broth to make a dressing to accompany the duck.
You could add a million more things here too; basil or rosemary would probably be great!
For this video; I didn't even thaw the Duck ahead of time. I just ran it under some warm water to aid in unpackaging and added it to the crock pot with a bit of orange juice, garlic salt, pepper and smoked paprika.
Crock Pot on high for about an hour
I came back and it had thawed enough to pull the sauce packet out of the cavity.
Just let it roast on high for another 3-5 hours. Check it to make sure there's still plenty of liquid in the crock pot. The initial splash of orange juice should be sufficient until the duck fat starts to render and the brother starts to accumulate. It'll be about half way up the duck so you might want to think about adding some sacrificial vegetables to perch the duck on while it cooks (optional).
cut a whole clove/bulb of garlic in half - put half in the duck and put the other half in the broth - make sure you do this with at least a few hours left in the cooking process - it takes a few hours for the garlic to really get going.
5-6 hours in and it should be good - pull it out carefully and plate.
Collect the broth and strain - let sit for a few so that it starts to separate and skim off the fat - use the broth to make a dressing to accompany the duck.
You could add a million more things here too; basil or rosemary would probably be great!
2 سال پیش
در تاریخ 1401/08/29 منتشر شده
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