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