Duck With Cranberry And Lemon Sauce Recipe
Ingredients
| Butter | 2 Tablespoon | |
| 3 5-pound ducks, wing tips and necks chopped into 1 1/2-inch pieces | ||
| 1 quart rich veal stock | ||
| Cranberries | 1 1/2 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, grated | |
| Water | 1 Cup (16 tbs) | |
| Currant jelly | 3 Tablespoon | |
| 1/4 cup ruby Port | ||
| Fresh lemon juice | ||
| Ground pepper | 1 To taste | |
| Peel of 2 lemons, cut into fine julienne slices and blanched 10 minutes | ||
| Watercress sprigs (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.
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.
Chef
