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Duck With Cranberry And Lemon Sauce Recipe
|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)|
Serving size: Complete recipe
Calories 14925 Calories from Fat 9547
% Daily Value*
Total Fat 1059 g1629.3%
Saturated Fat 358.4 g1791.8%
Trans Fat 0 g
Cholesterol 5507.5 mg
Sodium 6220.3 mg259.2%
Total Carbohydrates 76 g25.4%
Dietary Fiber 14 g55.8%
Sugars 38.8 g
Protein 1201 g2401.5%
Vitamin A 147.2% Vitamin C 804.7%
Calcium 46.6% Iron 1582.5%
*Based on a 2000 Calorie diet
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.
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.