You are here

Duck With Cranberry And Lemon Sauce

Chicken.Maximus's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Lemon
Servings: 
40

Rate It

Your rating: None
3.973335
Average: 4 (15 votes)