Roasted duck with cranberry port sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Shallots; thinly sliced | |
| ¾ | cup | Red wine |
| ½ | cup | Port |
| 6 | Juniper berries | |
| 5 | Black peppercorns | |
| 4 | Sprigs fresh thyme | |
| 1 | Long island duck; (4 1/2 - 5 pounds) | |
| Salt and freshly ground pepper | ||
| 2 | cups | Chicken stock |
| ½ | cup | Cranberry juice |
| 1 | tablespoon | Light brown sugar |
| ½ | cup | Fresh cranberries |
| 1 | tablespoon | Fresh thyme; finely chopped |
Directions
1. Combine the red wine, port, juniper berries, black peppercorns, shallots, and thyme in a shallow baking dish. Add the duck, and rub the marinade all over the outside and inside of the duck. Cover and refrigerate for at least 8 hours or overnight, turning the duck occasionally.
2. Remove the duck from the marinade and reserve the marinade.
3. Preheat the oven to 400 F.
4. Season the duck with salt and pepper and place on a rack in a medium roasting pan. Roast the duck approximately 1 - ½ hours or until a thermometer inserted registers 150 F, or to your liking.
5. Remove pan from the oven, drain all of the fat and place the duck on a platter. Place the pan on the stove over medium-high heat. Add the reserved marinade while scraping the bottom of the pan with a wooden spatula. Add the chicken stock, cranberry juice, cranberries, and brown sugar, and cook until the sauce thickens. Add fresh thyme and season with salt and pepper to your liking. © 1997 Lifetime Entertainment Services. All rights reserved.
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