Roast Duck With Cranberry Compote
|Ducks||9 Pound, rinsed and patted dry, necks chopped in 4 pieces and reserved (Two 4 1/2 Pound Pieces)|
|Onions||2 , quartered|
|Bay leaves||4 , crumbled|
|For balsamic-vinegar sauce|
|Chicken stock||4 Cup (64 tbs) (Unsalted)|
|Onion||1 , quartered|
|Carrot||1 , sliced into 1/4-inch rounds|
|Garlic||4 Clove (20 gm), crushed|
|Dried thyme leaves||1⁄2 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomatoes||2 , peeled, seeded and diced|
|Balsamic vinegar||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Grainy mustard||1 Tablespoon|
|For cranberry compote|
|Orange juice||1 1⁄2 Cup (24 tbs) (From 3 Oranges)|
|Raisins||1 Cup (16 tbs)|
1. On a meat board and using a kitchen scissors, trim all excess skin and fat from inside and outside of the ducks.
2. Prick the ducks legs with a prick or skewer, taking care not to pierce the flesh below the layer of fat.
3. In a large stock pot, or a turkey roaster, fill water, 1 inch from the bottom and place a metal rack or steamer in it.
4. Place the pot on a medium flame of the stove and bring the water to a boil.
5. Place the duck, breast side down on the rack. Cover the pot and allow the duck to steam for 15 minutes. Carefully transfer the duck to a large roasting pan and place the other duck in the steamer and steam it for 15 minutes. Transfer the duck to the roasting pan along with the first duck.
6. Once again, prick both ducks legs with a skewer to release all the fat rendered during steaming. Pour off the juices for their cavities. Discard the fat and juices from the pan.
7. Season the ducks inside out with salt.
8. Stuff the cavities of the birds with the onions and the bay leaves.
9. Arrange the ducks on a large roasting rack over the pan, breast side down.
10. Preheat the oven to 375° F
11. Place the ducks in the preheated oven and roast them for 30 minutes.
12. Remove the ducks from the oven and turn them, breast side up. Prick the skin with a prick.
13. Reduce the oven temperature to 325° F.
14. Return the ducks to the oven and roast them for 1 ½ hours or until the skin is crispy and golden brown in color.
15. In the meanwhile, prepare the sauce.
16. To prepare the sauce, in a medium saucepan, combine the reserved duck neck pieces, onions, carrots, garlic, thyme and stock.
17. Place the saucepan on a medium flame and simmer for 45 minutes till the stock is reduced to 2 cups. Strain the stock through a fine mesh sieve and set aside for later use.
18. To make the berry compote, in a medium saucepan, combine the orange juice and raisins.
19. Place the saucepan on a medium flame and bring the liquid to a boil, then reduce the flame, cover the pan and simmer for 5 minutes.
20. Take the saucepan off the flame and allow it to stand, covered for another 5 minutes.
21. Transfer the orange and raisin mixture to a blender and process into a smooth puree. Empty the puree back into the saucepan and add the cranberries and sugar.
22. Place saucepan on a medium flame and simmer the puree and cranberries, stirring often, for 15 minutes until the cranberries are soft and the liquid evaporates. Pour the compote into a serving bowl or a sauce boat and keep warm.
23. Remove the ducks from the oven when roasted and allow them to rest on a carving board for 15 minutes.
24. Discard the fat and drippings from the roasting pan and pour wine into the pan to deglaze it.
25. Place the pan on a medium flame on the stove.
26. Pour the reduced stock and vinegar into the pan and add the tomatoes.
27. Simmer the sauce for 5 minutes.
28. Season the sauce with salt, pepper and mustard.
29. Increase the heat boil the sauce for 10 minutes, stirring frequently, until it is reduced to 1 ¾ cups
30. Carve the birds and arrange the pieces on a serving platter or on individual dinner plates.
31. Pour the sauce to coat the meat.
32. Serve duck accompanied with the warm cranberry compote served at the table.