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Try this easy orange sauce for a Gluten-Free Holiday meal

She's the food blogger behind feedingglutenfree.com, and she has a personal story to tell, one that includes a journey of Celiac disease.

Meet Jennifer Reidy, as she shares her story. Jennifer says:

"In adulthood, I was diagnosed with Celiac disease. I was first diagnosed with Crohn's disease so finding out it was Celiac I was so relieved! I began cooking after this. Before that, I was not interested in cooking at all. But with a new diet, I knew that starting from scratch was the only way to go. Two years ago I began my food blog after my son tested positive for the wheat allergen. I also picked up a DSLR camera then and simply haven't put it down. Food photography is my passion! Because I MISSED real food once I went gluten-free, I decided to study from scratch what I was really missing. And it turns out it was hardly anything! SO many dishes are naturally gluten-free and really you just need to substitute where needed. Some dishes that are more bland gluten-free, I really try and 'up' the taste to make it just as flavorful as any other dish. So that EVERYONE will want to eat it!

So, today we are going to make two dishes, one sweet and one savory! The first is a holiday duck! Duck can be intimidating at first and there are different methods to cook it. I find that my favorite way is roasting it at a normal temperature, then lowering the heat and roasting it low and slow the second half of the cooking time. Crispy skin is very desirable but I believe a fall of the bone meat is actually most important and is so incredibly flavorful! With the fat, I concentrate on rendering that then collecting it. It's known as liquid gold and duck fat is a delicacy! It's perfect in potatoes and so many other holiday dishes. So, I'm gonna show you how to prep a duck, then the method to cook it. And we will see the finished product! Not to mention the EASIEST ORANGE SAUCE EVER to top it with.

I've got a sweet holiday dish as well! This one is gluten-free but you would never know. It is so incredibly good and perfect for ANY holiday party. It's a gluten-free holiday bark and I use dairy/gluten-free chocolates that are tempered and topped with amazing toppings. These toppings ALL go very well together and balance out the chocolate. The BEST part of this holiday bark is the pomegranate seeds. What you do is you take a pomegranate and you squeeze the juice and seeds into a bowl. You want both for this. There are lots of ways to dissect a pomegranate but the easiest here is to cut it into fourths then squeeze each piece into a deep bowl that's kind of large. You will see the skins floating on top and you can just pick those out. Grab a skillet and put the juice and seeds of the pomegranate on some low heat and cook for about 15 to 20 minutes and add sugar too. You're looking for a sticky consistency like a molasses type! They you take it off and spread it out onto parchment paper to cool. You will be sprinkling this all over the chocolate with the other ingredient! Once it's all cooled, break apart or slice bark pieces and serve!"

Dark Chocolate Bark For The Holidays (Gluten-Free/Dairy Free)https://feedingglutenfree.com/dark-chocolate-bark/

A chocolate bark using dairy free chocolate, then topped with sweet and savory natural ingredients.

Course Dessert

American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings  pieces

Author Jen @ feedingglutenfree.com

INGREDIENTS

  • 1cup dark chocolate chunks (or more if desired) tempered, Enjoy Life was used in this recipe
  • 1 pomegranate using the juice and seeds
  • sugarpinch or two
  • 40 pistachios (about a handful!) roasted and salted!! shelled, chopped
  • 3-4 tablespoons walnut halves chopped
  • 2-3 regular candy canes ground in a food processor

INSTRUCTIONS

  1. You will cook the pomegranate first. I slice a pomegranate in fourths, squeeze each piece into a bowl like a lemon, then turn each skin inside out and scrape out the seeds. Then I pick out the yellow colored flesh and keep the juice and seeds.
  2. Heat a skillet to low and pour in pomegranate juice with seeds. Stir and add a pinch or two of sugar. You will stir this for approximately 20 minutes OR until the consistency thickens and gets sticky. Take off heat and scrape onto parchment paper. Then flatten and let it cool and dry a bit.
  3. While this cools, temper your chocolate. I place dark chocolate in microwave glass bowl and heat for 30 seconds. Stir, then heat another 30 seconds. Do this a total of about 4 times. You will see tiny little pieces still needed to melt. If you see these, you are done. Give it a stir and these pieces will melt from the heated chocolate! If you microwave too much, you will burn the chocolate!
  4. When chocolate is tempered, pour onto a baking sheet lined with parchment paper. You will spread it out like a big rectangle and in one smooth layer. It will not take up the size of a regular baking sheet. The bark should be thin, so just eye it. Don't smooth the edges, but rather work from the inside out. Once the piece looks spread out and uniform, you will add your toppings. Work quickly as the chocolate needs to stay wet.
  5. In a small kitchen bowl, mix up ground candy cane, chopped walnuts and chopped pistachios. You want the pistachios and walnuts to be chopped around the same size, and the candy cane will be almost like a grainy powder. Mix it all up, then sprinkle all over wet chocolate! It's so fun!
  6. Grab the pomegranate you cooked. It will be like a sticky molasses. Take it and sprinkle all over the chocolate as well. It will be sticky so do your best.
  7. Gently press down on all the toppings slightly, so they are secured to the chocolate. Then let sit for awhile. Once hardened, you can break your pieces, then plate them and put in the fridge until ready to serve. These taste fantastic when served right out of the fridge!
Gluten-Free Roast Duck With Orange Sauce

A gorgeous, succulent, slow roasted duck that's gluten-free and covered in orange sauce.

Course Entree, Main Course

Prep Time 35 minutes

Cook Time 2 hours 30 minutes

Total Time 3 hours 5 minutes

Servings 4 people

250 kcal

Author Jen @ feedingglutenfree.com

INGREDIENTS

  • FOR BIRD:
  • 5pound Duck - all natural Pekin
  • One orange half cut into 4 chunks
  • One onion halfcut into 4 chunks
  • One long celery stick - roughly chopped
  • 2cloves Garlic - large, peeled Smashed, then halved
  • Fresh thyme - bunch of sprigsfor each cavity
  • PaprikaFor coating skin (Spicely has all certified gluten-free spices)
  • Kosher SaltFor seasoning
  • PepperFor seasoning
  • Cooking oil sprayif desired
  • FOR SAUCE:
  • Fresh orange juice (use one orange)Include pulp
  • 4-5tbsp Fig jam Divina fig spread is gluten-free
  • 1/2tsp Red pepper flakes Or more for extra spiciness (Spicely is gluten-free)

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Remove innards of duck, discard or save for gravy.
  3. Carefully rinse and blot dry bird with sturdy paper towels.
  4. Set aside.
  5. Let duck rest for 20 minutes at room temp.
  6. In a bowl, combine orange, onion, celery and garlic.
  7. Generously sprinkle kosher salt and pepper into bowl.
  8. Mix well.
  9. Carefully insert mixture into each cavity of duck.
  10. Insert thyme bunches into each duck cavity as well.
  11. Tuck skin under on one cavity side.
  12. On the other, seal by crossing legs and pushing into skin flap hole.
  13. Tie leg bone ends together with cooking twine if necessary.
  14. Generously sprinkle kosher salt and pepper all over duck skin.
  15. Follow with sprinkled paprika and rub all over skin, then turn duck breast side up.
  16. On a rack in a roasting pan, place duck breast side up.
  17. *If you don't have a wrack, use foil pieces by shaping into long snake strands.
  18. Cook for 30 minutes at 350 degrees.
  19. Remove pan with duck, then turn duck over.
  20. *You can spoon or pour fat from bottom of pan and place in jar.
  21. Cook duck for another 30 minutes at 350 degrees.
  22. Repeat process of turning duck and scooping fat.
  23. Lower oven temp to 225 degrees.
  24. Cook duck for another 2 to 2 1/2 hours, leaving the duck untouched.
  25. When the internal temperature of the duck is around 138-140 degrees or so (around the last 20-30 minutes), up your oven to roast at 450 degrees to crisp up the skin. It will smoke. Once it does, it's probably done ;)
  26. Duck is done when the internal temperature reads close to 165 degrees.
  27. When done, remove duck from oven and turn off stove.
  28. Carefully spoon out fat at bottom of pan and place into jar. If you need to set the duck aside just lift the wrack with mits and set it aside while you do this.
  29. Let the duck rest for 15 minutes.
  30. Discard items placed in duck cavity, then serve hot. Seperate the legs first, then work on the breast and rest of the bird.
  31. FOR SAUCE:
  32. Squeeze juice out of one orange, including pulp drippings.
  33. Add fig jam and red pepper flakes, then mix.
  34. Sautee combined ingredients in a sauce pan at medium low heat.
  35. When mixture begins to bubble turn off heat, and let sit.
  36. *Sauce will thicken upon sitting.
  37. Plate duck, and pour sauce over meat when serving.

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Remove innards of duck, discard or save for gravy.
  3. Carefully rinse and blot dry bird with sturdy paper towels.
  4. Set aside.
  5. Let duck rest for 20 minutes at room temp.
  6. In a bowl, combine orange, onion, celery and garlic.
  7. Generously sprinkle kosher salt and pepper into bowl.
  8. Mix well.
  9. Carefully insert mixture into each cavity of duck.
  10. Insert thyme bunches into each duck cavity as well.
  11. Tuck skin under on one cavity side.
  12. On the other, seal by crossing legs and pushing into skin flap hole.
  13. Tie leg bone ends together with cooking twine if necessary.
  14. Generously sprinkle kosher salt and pepper all over duck skin.
  15. Follow with sprinkled paprika and rub all over skin, then turn duck breast side up.
  16. On a rack in a roasting pan, place duck breast side up.
  17. *If you don't have a wrack, use foil pieces by shaping into long snake strands.
  18. Cook for 30 minutes at 350 degrees.
  19. Remove pan with duck, then turn duck over.
  20. *You can spoon or pour fat from bottom of pan and place in jar.
  21. Cook duck for another 30 minutes at 350 degrees.
  22. Repeat process of turning duck and scooping fat.
  23. Lower oven temp to 225 degrees.
  24. Cook duck for another 2 to 2 1/2 hours.
  25. *Leave duck untouched and let cook at low heat.
  26. Duck is done when internal temp reads 165 degrees.
  27. When done, remove duck from oven and turn off stove.
  28. Carefully spoon out fat at bottom of pan and place into jar.
  29. Let duck rest for 15 minutes.
  30. Discard items placed in duck cavity, then serve hot.
  31. FOR SAUCE:
  32. Squeeze juice out of one orange, including pulp drippings.
  33. Add fig jam and red pepper flakes, then mix.
  34. Sautee combined ingredients in a sauce pan at medium low heat.</span>
  35. When mixture begins to bubble turn off heat, and let sit.
  36. *Sauce will thicken upon sitting.
  37. Plate duck, and pour sauce over meat when serving.

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Twitter: @FeedingGltnFree


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