Filus59602
Senior Cook
Roast Duck with Cherry-Port Sauce
The trick to producing crispy duck, pierce the skin, and roast the
duck on a rack, allowing the fat to drain.
Serves 4
1 duckling (4 1/2 lb), giblets and neck reserved for Giblet Broth
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp ground black pepper
2 Bosc pears, each cut into quarters and cored
2 tsp sugar
1/4 cup minced shallots
1/3 cup port wine
1/4 cup dried tart cherries
Preheat oven to 350 F Discard fat from body cavity of duck Rinse duckling
and drain well Lift wings toward neck, fold under back of duckling so they
stay in place With 2-tine fork, prick skin in several places to drain fat
during roasting Sprinkle 1/4 tsp thyme inside body cavity With string, tie
legs and tail together Place duckling, breast side up, on rack in medium
roasting pan Sprinkle with salt, pepper, and remaining 1/4 tsp thyme
Insert meat thermometer into thickest part of thigh next to body (pointed
end should not touch bone) Roast 2 1/2 hours, spooning off fat
occasionally, or until thermometer reaches 180 - 185 F
Meanwhile, prepare Giblet Broth (see below) After duckling has roasted 2
hours, place pears in small baking dish Sprinkle with sugar, bake 30
minutes, or until tender Transfer duckling and pears to platter Let stand
15 minutes, keep warm
Prepare Cherry-Port Sauce Discard fat from roasting pan Add shallots Cook
over medium high heat, stirring, 2 minutes Stir in port, dried cherries,
and Giblet Broth Heat to boiling, stirring until brown bits are loosened,
simmer 5 minutes Pour into small bowl Serve duckling with Cherry-Port
Sauce
Giblet Broth In 2 quart saucepan, heat duckling giblets (except liver,
discard) and neck, 14 oz chicken broth, and 2 cups water to boiling over
high heat reduce heat to low, simmer, uncovered, 1 1/2 hours (if liquid
evaporates too quickly, add 1/2 cup more water) Strain, discarding giblets
Makes 1/2 - 3/4 cup
View more recipea http://www.gourmetfoodplaza.com
The trick to producing crispy duck, pierce the skin, and roast the
duck on a rack, allowing the fat to drain.
Serves 4
1 duckling (4 1/2 lb), giblets and neck reserved for Giblet Broth
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp ground black pepper
2 Bosc pears, each cut into quarters and cored
2 tsp sugar
1/4 cup minced shallots
1/3 cup port wine
1/4 cup dried tart cherries
Preheat oven to 350 F Discard fat from body cavity of duck Rinse duckling
and drain well Lift wings toward neck, fold under back of duckling so they
stay in place With 2-tine fork, prick skin in several places to drain fat
during roasting Sprinkle 1/4 tsp thyme inside body cavity With string, tie
legs and tail together Place duckling, breast side up, on rack in medium
roasting pan Sprinkle with salt, pepper, and remaining 1/4 tsp thyme
Insert meat thermometer into thickest part of thigh next to body (pointed
end should not touch bone) Roast 2 1/2 hours, spooning off fat
occasionally, or until thermometer reaches 180 - 185 F
Meanwhile, prepare Giblet Broth (see below) After duckling has roasted 2
hours, place pears in small baking dish Sprinkle with sugar, bake 30
minutes, or until tender Transfer duckling and pears to platter Let stand
15 minutes, keep warm
Prepare Cherry-Port Sauce Discard fat from roasting pan Add shallots Cook
over medium high heat, stirring, 2 minutes Stir in port, dried cherries,
and Giblet Broth Heat to boiling, stirring until brown bits are loosened,
simmer 5 minutes Pour into small bowl Serve duckling with Cherry-Port
Sauce
Giblet Broth In 2 quart saucepan, heat duckling giblets (except liver,
discard) and neck, 14 oz chicken broth, and 2 cups water to boiling over
high heat reduce heat to low, simmer, uncovered, 1 1/2 hours (if liquid
evaporates too quickly, add 1/2 cup more water) Strain, discarding giblets
Makes 1/2 - 3/4 cup
View more recipea http://www.gourmetfoodplaza.com
