Roast Duckling Frangelico
|Duckling||4 Pound (1 no.)|
|Salt||To Taste (as needed)|
|Pepper||To Taste (as needed)|
|Orange wedge||1 (1/8 of orange)|
|Apple wedges||1 (1/8 of apple)|
|Onion wedge||1 (1/8 of onion)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Soave wine||1⁄2 Cup (8 tbs) (white)|
|Lemon||1 , juiced|
|Lime||1 , juiced|
|Currant jelly||4 Tablespoon|
|Orange juice concentrate||1 Ounce|
|Brown sauce/Demi-glace||1 Pint (16 oz.)|
|Frangelico/Hazelnut syrup - 1/4 cup||2 Ounce (1/4 cup)|
1. Wash the duckling and clean out the cavity. Pat it thoroughly dry.
2. Season the bird inside out with salt and pepper.
3. Combine the rosemary, thyme, orange, apple, and onion wedges.
4. Rub the duck with this so that it absorbs all the beautiful flavor. Place the orange, apple and onion wedges in the cavity of the duck then truss the bird.
5. Prick the skin all over with a fork.
6. Preheat the oven to 425 degree F.
7. In a roasting pan, place a rack. Place the duck, breast-side on it.
8. Place in the center rack of the hot oven for 15 minutes to sear.
9. Then reduce the oven temperature to 350 degrees and roast for 1 hour to 1 ¼ hours or until the duck is rich brown and crispy.
10. Baste the duckling with the drippings while roasting to keep the meat succulent. The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, and when the duck is lifted and drained, the last drops of juice from the vent are pale rose. The duck is well done when the juices run pale yellow.
11. Remove the duck from the oven, remove and discard trussing strings.
12. Place it on a serving platter. Rest it for 10 minutes before carving.
13. To make the sauce, in a medium saucepan, combine sugar, vinegar, wine, lemon and lime juice.
14. Bring to a boil and then simmer until reduced to an amber caramel.
15. Stir in the currant jelly, lingonberries and orange juice and bring to a boil, stirring.
16. When the berries are soft and currant jelly has melted, add brown sauce or demi-glace.
17. Bring to a boil.
18. Take pan off the heat and stir in the Frangelico or hazelnut syrup.
19. Strain into a sauceboat.
20. Slice the duck and serve with the Frangelico sauce.