Duck With Cranberry And Lemon Sauce
|Butter||2 Tablespoon (1/4 Stick)|
|Ducks||15 Pound, wing tips and necks chopped into 1 1/2-inch pieces (3 Pieces)|
|Rich veal stock||1 Quart|
|Cranberries||1 1⁄2 Cup (24 tbs) (Fresh)|
|Lemon peel||1 Teaspoon, grated|
|Water||1 Cup (16 tbs)|
|Currant jelly||3 Tablespoon|
|Ruby port||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
|Ground pepper||To Taste|
|Lemons||2 , peel and cut into julienne slices (Blanched For 10 Mins)|
|Watercress sprigs||1 Tablespoon (For Garnish)|
Melt butter in heavy large saucepan over medium-high heat.
Add duck wings and necks and saute until deep golden.
Discard butter from skillet.
Add veal stock and bring to boil.
Reduce heat to low and simmer until reduced to 1 to 1 1/4 cups, about 1 1/2 hours.
(Duck essence can be prepared several days ahead and refrigerated or frozen for several months.) Preheat oven to 325°F.
Crush 12 cranberries.
Place 4 crushed cranberries and pinch of lemon peel into cavity of each bird.
Set on rack in large roasting pan.
Roast until juices run clear when pricked with fork, about 2 to 2 1/2 hours, tilting ducks at regular intervals to drain juice from cavities into pan.