I love duck. I always order it if I see it on a menu when eating out. I don’t make it at home all that often though.
The recipe is pretty simple. It does take some time, but there aren’t very many steps.
For the orange rind, I dried it in my dehydrator. I used the pulp to make juice, so there wasn’t any waste.
It is difficult to grind it up surprisingly. I used my Cuisinart and still couldn’t get it completely ground. I think that was okay as it gave you larger bits of orange rind in the final dish. The rind softens nicely during cooking, so they are soft enough to eat.
The biggest problem with this recipe was that the duck cooked inconsistently. I would recommend cooking the breasts separately.
The breasts were dry and overcooked.
The legs and thighs were actually cooked very nicely. They were a little more on the medium well side, which was okay. I generally prefer my duck breasts to be cooked medium or medium rare, and they were definitely well done.
The orange rind permeates the duck and the whole tastes very citrus.
Overall, we enjoyed the dish. I wish I had cooked the duck separately, but it wasn’t a huge deal.
ORANGE DUCK
3 Pound Duck
2 Cups Boiling Water
12 Dried Orange Peels, Ground
2 Cups Mushrooms, Cut In Halves
Salt and Pepper
3 Tablespoons Soy Sauce
Cut duck into serving portions and cover with boiling water. Add ground orange peels and simmer for 1 hour. Add mushrooms, salt, pepper and soy sauce. Cook 20 minutes longer.
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