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Roast Duck With Port And Chestnut Sauce

Chicken.Maximus's picture
  Water 1 Cup (16 tbs)
  Golden raisins 1⁄2 Cup (8 tbs)
  Port 1⁄3 Cup (5.33 tbs)
  Ducks 10 Pound, all excess fat removed, rinsed and patted dry (2 Whole, 5 Pound Each)
  Freshly ground white pepper To Taste
  Unsalted butter 2 Tablespoon (1/4 Stick)
  Vegetable oil 1 Teaspoon
  Onions 2 Medium, quartered
  Duck stock/Beef stock 2 1⁄2 Cup (40 tbs)
  Shelled chestnuts 14 (Fresh)
  Arrowroot 1 Tablespoon, dissolved in a little port
  Watercress sprigs 4 (For Garnish)

Bring water to boil in small saucepan.
Add raisins and simmer until plumped, about 5 minutes.
Drain well.
Transfer to small bowl, add Port and set aside.
Preheat oven to 400°F.
Season ducks with salt and pepper.
Truss securely.
Heat butter with oil in heavy large skillet over medium-high heat.
Add ducks and brown on all sides, pricking well with fork to let fat drain out.
Place onions in bottom of roasting pan.
Add rack, set ducks on top and roast 15 minutes.
Reduce oven temperature to 350°F.
Prick ducks again, turn on their sides and continue roasting, pricking every 15 minutes and then basting with 1 cup total of the duck stock, until done, about 2 1/2 hours.
Transfer ducks to baking dish and keep warm.
Remove rack and as much fat as possible from roasting pan.
Add chestnuts (if using fresh) and bake until fork-tender, about 15 minutes.
Remove chestnuts with slotted spoon and set aside.
Degrease pan juices again and place roasting pan over direct heat.
Cook, loosening browned bits with slotted spoon.
Strain into saucepan, pressing with spoon to extract juices.
Add undrained raisins and cook until liquid is reduced to 2 tablespoons.
Add remaining stock and continue cooking until reduced to about 1 cup.

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