ROAST DUCK, WITH CRANBERRIES
Provided by Florence Fabricant
Categories main course
Time 1h45m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Reserve the gizzard, heart and neck of the duck and pull off as much fat as possible from the cavity. Reserve the fat. The liver of the duck will not be used in this recipe but it can be diced and sauteed with mushrooms as an hors d'ouevre or frozen for later use.
- Preheat oven to 400 degrees. Lightly season the duck with salt and pepper and place it on a rack in a roasting pan. Prick the skin lightly all over and roast for one hour and 15 minutes. Prick the skin lightly from time to time while the duck is roasting.
- During the roasting time, heat one tablespoon of the duck fat in a heavy saucepan. Mince the gizzard and heart and add it to the pan along with the onion and celery. Saute the vegetables and duck innards until they are lightly browned. Add the garlic, one-half cup of the wine and stir to loosen any brown particles in the pan. Add the water, the neck of the duck and salt and pepper to taste. Simmer covered for 45 minutes. Strain this stock into a clean saucepan.
- Add the cranberries to the strained stock in the saucepan along with the vinegar and sugar. Cook over medium low heat until the cranberries soften and pop. Lower heat and simmer until the sauce has thickened somewhat.
- When the duck has finished roasting, remove it to a platter. Pour the fat out of the roasting pan (it can be reserved for another cooking purpose). Add the remaining 1/2 cup of red wine to the pan. Stir to scrape up any brown particles and pour this mixture into the sauce.
- Re-heat the sauce and season to taste with salt and pepper. Carve or quarter the duck and serve with the sauce.
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Mocha Man
[email protected]This was my first time cooking duck and I was very happy with the results. The duck was moist and flavorful, and the cranberries added a nice tangy sweetness. I will definitely be making this again.
YUVI THE KING
[email protected]I love this recipe! The duck is always cooked perfectly and the cranberries add a delicious sweetness. I've made this several times for dinner parties and it's always a hit.
Reshmi Khadka
[email protected]This recipe was easy to follow and the duck turned out great! The meat was tender and juicy, and the skin was crispy. The cranberries added a nice tartness to the dish.
Carlos Stylist
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of duck, but I'm so glad I did! The duck was cooked perfectly and the cranberries added a delicious sweetness. I'll definitely be making this again.
Mahbub Alam
[email protected]This recipe is a keeper! The duck was so moist and flavorful, and the cranberries were the perfect complement. I will definitely be making this again.
Rubel Kumar
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The duck is always cooked to perfection, and the cranberries add a nice touch of sweetness and tartness.
Kyomugisa Caroline
[email protected]Overall, I highly recommend this roast duck recipe. It's a delicious and impressive dish that's perfect for a special occasion.
Mbalazi Patrick
[email protected]The only thing I would change about this recipe is to add a little more salt and pepper to the duck before roasting it. I found that the meat was a bit bland without it.
Raza Abdul
[email protected]This was my first time cooking duck, and I was pleasantly surprised at how easy it was. The recipe was very forgiving, and even though I made a few mistakes, the duck still turned out delicious.
Namukwaya Angella
[email protected]I love that this recipe uses fresh cranberries instead of dried ones. It gives the dish a much brighter and more vibrant flavor.
Muzhar iqbal
[email protected]The instructions were clear and easy to follow, and the duck turned out perfectly. The meat was tender and flavorful, and the skin was crispy and golden brown.
Arshad Ali Thebathi
[email protected]This roast duck recipe was a total hit! The duck was crispy on the outside and juicy on the inside, and the cranberries added a delightful tangy sweetness. I'll definitely be making this again for my next dinner party.