Orange 'n' Chipotle Glazed Duck: Deb's culinary expertise

Well, I like cooking..I think I have re iterated that fact many a times...but what many people do not know is that my husband can easily qualify to win the "Next Iron Chef contest." He is simply brilliant in the kitchen, and spinning new and exotic recipes happens be one of his hobbies. Something we both love, is when we cook side by side, in our kitchen, before a party at our place...did i forget to mention how much we love to entertain.

While I busy myself in the normal Bong cooking of everyday, Deb's expertise lies in the exotic dishes...spanning countries and continents..from lobsters to crabs, from ducks to it and he will produce his own spin on it. The man knows his spices, and he knows his meats..he knows his sauces and he knows his curries....which just means..that I get many "days off," from the kitchen.

It was the New Year Eve part at our place...we planned on a potluck party..a
nd as usual Deb spinned the most exotic dish...he created his own recipe for roast duck..he always likes his own spins. I stuck to making something safe..fried an appteizer and the entree was Chipotle Glazed Duck by hubby dearest.

Well, we were hard pressed for time, and literally rushed through the aisle's of the Chinese market for the perfect ducks..he wanted a couple!!!

For all those who havent sampled his goes something from his kitchen..I take the liberty of sharing his signature duck recipe.

Chipotle Glazed Duck:
1 Apple, quartered
1 Orange, quartered
Celery, cut into 1 inch pieces.
1 Onion, quartered
Soya Sauce
Red wine vinegar
Garlic powder
Poultry seasoning
Vegetable oil

Orange juice
Chipotle chillies

Clean the duck, and poke the duck with a fork all over.
Rub the duck all over
with salt and pepper, garlic powder and poultry seasoning.
Stuff the cavities with pieces of onion, celery, orange and apples.
Rub the duck with soy sauce and oil.
Preheat the oven to 350 F.
Roast the ducks, basting with the glaze every 15 minutes.
It takes around 10 minutes to cook every pound.
Remove the stuffing before serving and add some fresh glaze over it.

Combine the orange juice, honey, chillies, salt, pepper, red wine vinegar and bring to a boil.
Simmer till the glaze thickens a bit.

Well, the 10 pound ducks that came from Deb's kitchen this year ender were truly a culinary delight and i am waiting for the next exotic dish up his sleeeve.. Cheeers to good times and a great many culinary journeys together.

1 comment

  1. excerpts of comments from Facebook:

    Anasuya Bhattacharjee likes this.

    Dolon Dasbhaumik: Khub cooking cholchey..............great!!!
    January 2 at 11:52pm · Like