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Before you jump to Roast Duck with Salt and Pepper with Orange Glaze recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Money.
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Probably the food is not quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. Perhaps the realization that an oven uses 75% more energy will motivate you to use the microwave more. In comparison with your stove, you can make boiled water or steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You could well be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned way, but you would be wrong. A dishwasher is particularly efficient when it's full before a cycle is commenced. Don't dry the dishes by using heat, use the cool dry or air dry options to increase the money you save.
From the above it ought to be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is pretty easy to live green, of course. A lot of it really is merely utilizing common sense.
We hope you got benefit from reading it, now let's go back to roast duck with salt and pepper with orange glaze recipe. To cook roast duck with salt and pepper with orange glaze you only need 3 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make Roast Duck with Salt and Pepper with Orange Glaze:
- Take 1 of Fresh Whole Duck.
- Use 3 of Oranges or 6 Satsumas.
- You need of Sea Salt & Cracked Peppercorns.
Instructions to make Roast Duck with Salt and Pepper with Orange Glaze:
- Preheat your oven to 180 degrees (gas 5-6).
- Wash your duck under cold water then using a sharp knife, cut feathered diagonally down each breast..
- Slice your Oranges and use half for a trivet in the bottom of a deep baking tray. Then pop your duck onto the Trivet..
- Rub one of the Orange slices over the top of the Duck to wet it, I have also brushed Marmalade on this dish, then sprinkle salt and pepper over the skin, finishing by laying the remaining slices on top. Any left over or the Orange ends, pop inside the body..
- Cover with foil and pop the tray in the oven. After half an hour turn the oven down to 150, gas mark 4/5.
- After the first hour, turn the duck upside down, recover and cook for a further hour.
- After hour 2, turn the duck back around the right way, glaze with the juice, recover and for for one more hour..
- At the end of 3 hours remove from the oven, remove the foil and glaze your now golden Duck with the juices, leave the foil off, turn the oven up to 180 degrees and put the duck in for 30 minutes to crisp the skin..
- Remove your duck from the oven, lift it out the tray and allow to stand on a plate before use. Enjoy ✌�.
Remove ducks from oven, and carefully spoon fat from pan. Brush ducks with orange marmalade glaze. Our recipe for crisp roasted duck with ginger, orange and pomegranate glaze is a wonderful holiday or special occasion dish. Season the duck all over with salt and pepper. Place the duck on a rack in a roasting pan breast side up, and either place it uncovered in.
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