Carrot And Olive Sauced Duckling
|Dried sage||1 Teaspoon, crushed|
|Carrots||2 Medium, bias sliced 1/4 inch thick|
|Chicken broth||1 1⁄4 Cup (20 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||1 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Sliced pitted ripe olives||1⁄3 Cup (5.33 tbs), pitted|
|Anchovy fillets||2 , chopped|
|Drained capers||1 Tablespoon|
Season duckling with sage, salt, and pepper.
Skewer neck skin to back; tie legs to tail.
Twist wing tips under back.
Place, breast side up, on a rack in shallow roasting pan.
Prick skin well all over to allow fat to escape.
Insert meat thermometer in center of inside thigh muscle.
Roast, uncovered, in 375° oven for 1 3/4 to 2 1/4 hours or till meat thermometer registers 185°.
During roasting remove excess fat with basting bulb or long-handled spoon.
For sauce cook carrots, covered, in chicken broth for 10 to 15 minutes or just till tender.
Drain, reserving broth.
In saucepan cook onion and garlic in butter or margarine till onion is tender.
Stir in flour; add the reserved broth and wine.
Cook and stir till slightly thickened and bubbly.
Add carrots, olives, anchovies, and capers; cook and stir for 2 minutes longer.