The duck is first marinated in a heatedport wine, sugar and honey-sweetened marinade for 20 minutesat room temperature prior to roasting and is served with a brandiedblueberry sauce with shallots and fresh tarragon.
Recipe: Roast Duck with BlueberrySauce
2 cups port wine 3/4 cup granulated sugar – divided use 1/4 cup honey 1 (4 to 4 1/2 pound duck, wing tips removed) Salt Freshly ground black pepper2 tablespoons olive oil 1/3 cup diced shallots 1/2 cup cider vinegar 1/4 cup brandy 1 cup (6 ounces) fresh blueberries 1 1/2 teaspoons chopped fresh tarragon 2 cups duck or chicken stock
To prepare: In a pot large enough to holdthe duck, combine port, 2 cups water, 1/4 cup of sugar, and honey;bring to boil.
Meanwhile, season duck cavity with saltand black pepper; truss duck; set aside.
When wine mixture comes to a boil, removefrom heat. Add duck; let marinate at room temperature for 20minutes, turning occasionally.
Preheat oven to 350°F (175°C).
Remove duck from marinade; place on arack in a shallow roasting pan. Bake until duck is brown andreaches internal temperature of 185°F (approximately 85°C),about 1 hour 15 minutes. Let stand at room temperature for 10minutes.
Meanwhile, in a medium skillet, heat oliveoil until hot. Add shallots; cook, stirring frequently, untilsoft, for 3 to 5 minutes. Add remaining 1/2 cup sugar; cook overlow heat, stirring frequently, until sugar is dark brown, 10to 15 minutes.
Stir in vinegar, brandy, blueberries andtarragon. Cook over medium-high heat until blueberries are soft,about 5 minutes. Add stock; bring to a boil; boil until reducedby half, about 20 minutes. Season to taste with salt and pepper.
To serve: Carve duck. Spoon blueberrysauce over duck. Garnish with fresh blueberries, if desired.
Serves 2 to 3 with 1 1/2 cups sauce.
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