The duck is first marinated in a heated
port wine, sugar and honey-sweetened marinade for 20 minutes
at room temperature prior to roasting and is served with a brandied
blueberry sauce with shallots and fresh tarragon.
Roast Duck with Blueberry
Sauce
- 2 cups port wine
3/4 cup granulated sugar - divided use
1/4 cup honey
1 (4 to 4 1/2 pound duck, wing tips removed)
Salt
Freshly ground black pepper
- 2 tablespoons olive oil
1/3 cup diced shallots
1/2 cup cider vinegar
1/4 cup brandy
1 cup (6 ounces) fresh blueberries
1 1/2 teaspoons chopped fresh tarragon
2 cups duck or chicken stock
- To prepare: In a pot large enough to hold
the duck, combine port, 2 cups water, 1/4 cup of sugar, and honey;
bring to boil.
- Meanwhile, season duck cavity with salt
and black pepper; truss duck; set aside.
- When wine mixture comes to a boil, remove
from heat. Add duck; let marinate at room temperature for 20
minutes, turning occasionally.
- Preheat oven to 350°F (175°C).
- Remove duck from marinade; place on a
rack in a shallow roasting pan. Bake until duck is brown and
reaches internal temperature of 185°F (approximately
85°C), about 1 hour 15 minutes. Let stand at room
temperature for 10 minutes.
- Meanwhile, in a medium skillet, heat olive
oil until hot. Add shallots; cook, stirring frequently, until
soft, for 3 to 5 minutes. Add remaining 1/2 cup sugar; cook over
low heat, stirring frequently, until sugar is dark brown, 10
to 15 minutes.
- Stir in vinegar, brandy, blueberries and
tarragon. Cook over medium-high heat until blueberries are soft,
about 5 minutes. Add stock; bring to a boil; boil until reduced
by half, about 20 minutes. Season to taste with salt and pepper.
- To serve: Carve duck. Spoon blueberry
sauce over duck. Garnish with fresh blueberries, if desired.
Serves 2 to 3 with 1 1/2 cups sauce.
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