You are here

Roast Duck

American.Kitchen's picture
<p><a href="http://www.flickr.com/photos/saucesupreme/6885281137/">Image Credit</a></p>
This roast duck is a herbed and seasoned roast recipe. Served with a cooked lemony sauce, the roast duck is spiced with mace. This roast duck recipe is simple and easy to prepare and makes a filling fare for the dinner table.
Ingredients
  Duck 1 Large
  Mace 1 Pinch
  Celery leaves 4
  Parsley sprigs 3
  Dried sage 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Onion 1 Medium, chopped
  Butter 1 Tablespoon
  Giblet broth 1 1⁄2 Cup (24 tbs)
  Arrowroot/Cornstarch 1 Teaspoon
  Grated lemon rind 1 Teaspoon
  Sweet pickles 1 Tablespoon, chopped
Directions

Cook duck giblets and neck with 2 cups water, mace, celery leaves, parsley, and a pinch of salt until tender.
Strain (save broth).
Chop giblets extremely fine and set aside.
Combine onion, sage, salt, and pepper arid stuff into duck cavity.
Place bird on a rack in roasting pan and roast in a preheated 350° oven for l 1/4 to 1 1/2 hours.
To serve, cut into quarters with kitchen shears, place on platter, and keep duck warm while you make sauce.
To make the sauce: Chop onion very fine and saute in heated butter until golden.
Pour in almost all of the giblet broth (if there isn't enough to make 1 1/2 cups, add dry red wine).
Stir enough of the broth into the arrowroot or cornstarch to make a smooth paste and add to the giblet mixture.
Cook over a moderate heat, stirring constantly, until sauce bubbles and thickens.
Add lemon rind, sweet pickles, and, last of all, the chopped giblets.
Bring to a boil again and pour into gravy boat.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry

Rate It

Your rating: None
4.178125
Average: 4.2 (16 votes)