Spice Up Christmas Dinner with a Tony Chachere's Glazed Duck
Give the gift of Tony Chachere’s Famous Creole Cuisine® and serve something a little different and delicious this holiday season! This is a great recipe for a main course. The oranges and lemon add a slight zest, and the caramelized sugar adds a delicious glaze. Sweet and spicy Creole flavors make this entrée a holiday favorite.
Tony Chachere's Glazed Duck
1 whole duck
3 Tbsp. Tony Chachere’s Original Creole Seasoning
1/4 cup margarine
1 cup vermouth
2 tablespoons sugar
2 cups vinegar
1 cup chicken broth
3 whole oranges
1 whole lemon
2 teaspoons corn starch
Season duck with Tony Chachere’s Original Creole Seasoning. In a Dutch oven, brown in melted margarine. Roast at 400 degrees F for 20 minutes; reduce heat to 350 degrees F 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 one 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.