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Duck With Cranberry And Lemon Sauce

Chicken.Maximus's picture
  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)
  Salt To Taste

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.
Truss birds.
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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 373 Calories from Fat 239

% Daily Value*

Total Fat 26 g40.7%

Saturated Fat 9 g44.8%

Trans Fat 0 g

Cholesterol 137.7 mg45.9%

Sodium 155.5 mg6.5%

Total Carbohydrates 2 g0.6%

Dietary Fiber 0.35 g1.4%

Sugars 1 g

Protein 30 g60%

Vitamin A 3.7% Vitamin C 20.1%

Calcium 1.2% Iron 39.6%

*Based on a 2000 Calorie diet

Duck With Cranberry And Lemon Sauce Recipe