Duck In Fruit Sauce A La Richard
|Duck||5 Pound, thawed if frozen|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Honey||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Mixed dried fruit||8 Ounce (1 Package)|
|Water||1 Cup (16 tbs) (As Needed)|
|Sweet sour red cabbage||1|
Remove duck giblets; reserve for other uses if desired.
Discard lumps of fat.
Rinse duck inside and out; pat dry.
Secure neck skin to back with a small metal skewer; bend wings.
With tines of a fork, prick duck skin all over, then place duck, breast down, on a rack in a deep 10 by 15-inch roasting pan.
Roast in a 350° oven for 1 hour.
Turn duck over and continue to cook for 45 minutes longer.
Meanwhile, melt butter in a 1- to 1 1/2 quart pan over medium heat; stir in honey and brown sugar and cook until sugar is dissolved; set aside.
Put dried fruit in a 1 to 1 1/2-quart pan, add 1 1/3 cups water, and bring to a boil.
Cover, remove from heat, and let stand until duck is ready.
After duck has cooked 1 3/4 hours, drain and discard all fat from roasting pan.
Reduce oven temperature to 300°.
Continue to roast duck until meat at thigh bone is no longer pink (cut to test), about 45 minutes longer.
Baste 3 or 4 times during the first 20 minutes with butter-honey mixture.
Lift duck onto a warm platter; discard fat in roasting pan.
Pour butter-honey mixture into pan and stir on medium heat to free browned bits.
Drain fruit and turn gently in roasting pan to warm slightly and mix with sauce.
Spoon around duck on platter.
Carve duck and serve fruit and duck with the red cabbage.