Roast Duck with Sauces

IMG_1291

IMG_1292So, my mother in law was raising ducks over the summer and wanted to cook them for Christmas and asked me to do it.  Roasting a duck really isn’t difficult, it is not much different from a chicken.  The biggest differences is flipping it halfway through the process (breast side down first, then breast side up) and keeping it raised up so it is not sitting in the fat that will drip off.  You leave the skin on to help retain the juices and the skin will (should) get brown and crispy.

There were several things that went “wrong” with doing this that day.  First, I tried to make some sauces.  I should know better to either not make sauces or know that I need to start really early making them because they always take longer for me than the recipe says.  Because of that, they didn’t spend as much time in the oven as they should have.  They were cooked and done but they could have been in longer.  Second, and we didn’t find this till we were all done, there was very little meat on each of the ducks.  By the time we were done carving them I wasn’t sure why we bothered in the first place.  But, they tasted good.  In the end the sauces really didn’t add a whole lot.  I think if I tried it again, I’d do it a little different.  Mainly I’d get a duck that had more meat on it.  The recipes for the two sauces, which didn’t turn out too bad, are below.

(recipes from http://www.marksdailyapple.com)

Orange Honey Sauce

1 TBSP honey
2 TBSP white wine vinegar
2/3 cup orange juice
2 TBSP unsalted butter
1 TBSP tamari (soy sauce)

Gently boil the honey, vinegar and orange juice over medium heat for about 10 minutes.  Stir in butter and tamari.  Simmer again for five minutes.

Balsamic Berry Sauce

1/4 cup balsamic vinegar
1 cup white wine
1 cup chicken stock/broth
1 cup blueberries (fresh or frozen)
2 TBSP unsalted butter

Bring vinegar, wine and stock to a boil for 10 minutes.  Add berries and simmer 12-15 minutes more, until less than 1/2 cup of liquid is left.  Turn off heat and stir in butter.  Strain the sauce so it is smooth.

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