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Duck In Port Wine

Western.Chefs's picture
Ingredients
  Duck 1
  Kadota 24
  Port wine 1 Bottle (1 l)
  Veal bouillon 1 Cup (16 tbs)
Directions

Marinate figs in port wine, in sealed wide-mouthed jar, for about 36 hours.
On the day of the dinner, roast the duck in preheated 4500 oven.
After 15 minutes, baste with heated port wine (in which the figs have been marinating).
Baste every 15 minutes.
Turn duck on each side to brown.
After 35 minutes, set figs around duck and continue basting with hot veal bouillon for another 25 minutes or until duck is tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Duckling
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
6

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