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Duck With Grapes

Chicken.Maximus's picture
Ingredients
  Ducks 12 Pound, all excess fat removed, rinsed and patted dry
  Salt To Taste
  Freshly ground pepper To Taste
  White wine 2 Cup (32 tbs)
  Seedless green grapes 1⁄2 Pound
  Brandy 1⁄2 Cup (8 tbs)
  Chicken stock 2 Cup (32 tbs)
  Arrowroot 1 Tablespoon, dissolved in 1/3 cup port
  Butter 6 Tablespoon (3/4 Stick)
Directions

Preheat oven to 400°F.
Season ducks with salt and pepper.
Truss securely.
Set ducks on sides on rack in roasting pan and roast for 40 minutes.
Discard fat from pan and add 1/2 cup wine.
Turn ducks onto other side and roast for 40 minutes, basting every 10 minutes on each side.
Discard fat from pan again and add another 1/2 cup wine.
Turn ducks onto backs and continue roasting for 20 minutes, basting several times.
Meanwhile, combine grapes and brandy in small saucepan and bring to boil over medium-high heat.
Let boil until liquid is almost evaporated.
Remove saucepan from heat.
Transfer ducks to baking dish and keep warm.
Remove rack from roasting pan.
Add 1 cup wine to pan.
Set over medium-high heat and cook, scraping up any browned bits, until liquid is reduced by 1/3 Stir in stock and continue cooking until liquid is reduced by 1/3 Add arrowroot mixture and stir until thickened.
Strain into saucepan.
Taste and adjust seasoning.
Place over low heat and add butter 1 tablespoon at a time, stirring until well blended.
Add reserved grapes.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Grape
Servings: 
34

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