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Long Island Duckling In Port

Western.Chefs's picture
  Duckling 6 Pound (1 Duckling Of 5 To 6 Pounds)
  Fat 3 Tablespoon
  Port/Dry red wine 1 Cup (16 tbs)
  Orange juice 1⁄2 Cup (8 tbs)
  Lemon juice 2 Teaspoon
  Cognac 1 Tablespoon
  Kitchen bouquet 1 Teaspoon
  Cornstarch 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1 Dash
  Tabasco sauce 1⁄8 Teaspoon
  Allspice 1 Pinch
  Pate de foie gras/Duck liver 2 Tablespoon, cooked and pureed

1. With a sharp pointed knife, cut through the duck skin along the center of the breast from neck to vent. Loosen the skin by pulling away from the flesh and at the same time running the knife underneath. Cut the skin where necessary but keep the flesh intact. Quarter the duck.
2. In a skillet heat the fat, add the duck and brown on all sides. Add half the port, cover and cook until the duck is tender, about forty-five minutes. Remove the duck to a warm platter and keep hot.
3. Blend together and stir into the pan the remaining ingredients. Cook, stirring constantly, until the sauce thickens. Return the duck to the sauce and simmer over low heat five minutes.

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Long Island Duckling In Port Recipe