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Valentine Duck with Mixed Berry Sauce recipe

Roast duck served with a mixed berry winesauce.

Recipe: Valentine Duck withMixed Berry Sauce

1 (4-pound) duck
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter
2 shallots, minced
1 clove garlic, minced
1 teaspoon crushed dried thyme
5 ounces mixed berries, fresh or thawed
1/4 cup chicken broth
1/4 cup red wine
2 tablespoons red wine vinegar

  • Preheat oven to 400°F (205°C).
  • Remove neck, heart, liver and kidney fromduck; discard. Rinse with cold water inside and out. Prick skinall over with the tines of a fork. Place in a roasting pan andsprinkle with salt and pepper inside and out. Roast for 1 houror until cooked through.
  • Meanwhile, in a small saucepan over medium-lowheat, melt butter. Add shallots and saut until translucent,about 3 minutes. Add garlic and thyme and continue saut ingfor another minute.
  • Add berries and stir to coat. Pour instock, wine and vinegar. Raise heat to medium-high, bring toa boil, reduce heat and simmer for 20 minutes.
  • To serve, slice each duck breast halfas you would carve a turkey and fan out slices onto serving plates.Remove legs and place one on each plate. Drizzle with sauce andserve.

    Makes 4 servings.

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