Roast Duck Recipe
This roast duck is a herbed and seasoned roast recipe. Served with a cooked lemony sauce, the roast duck is spiced with mace. This roast duck recipe is simple and easy to prepare and makes a filling fare for the dinner table.
Ingredients
| Duck | 1 Large | |
| Pinch mace | ||
| Few celery leaves | ||
| Parsley sprigs | 3 | |
| Onion | 1 Small, chopped | |
| Dried sage | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Onion | 1 Medium, chopped (Sauce:) | |
| Butter | 1 Tablespoon (Sauce:) | |
| 1 1/2 cups giblet broth | ||
| 1 teaspoon arrowroot or cornstarch | ||
| 1 teaspoon grated lemon rind | ||
| 1 tablespoon sweet pickles, chopped | ||
Directions
Cook duck giblets and neck with 2 cups water, mace, celery leaves, parsley, and a pinch of salt until tender.
Strain (save broth).
Chop giblets extremely fine and set aside.
Combine onion, sage, salt, and pepper arid stuff into duck cavity.
Place bird on a rack in roasting pan and roast in a preheated 350° oven for l 1/4 to 1 1/2 hours.
To serve, cut into quarters with kitchen shears, place on platter, and keep duck warm while you make sauce.
To make the sauce: Chop onion very fine and saute in heated butter until golden.
Pour in almost all of the giblet broth (if there isn't enough to make 1 1/2 cups, add dry red wine).
Stir enough of the broth into the arrowroot or cornstarch to make a smooth paste and add to the giblet mixture.
Cook over a moderate heat, stirring constantly, until sauce bubbles and thickens.
Add lemon rind, sweet pickles, and, last of all, the chopped giblets.
Bring to a boil again and pour into gravy boat.
Strain (save broth).
Chop giblets extremely fine and set aside.
Combine onion, sage, salt, and pepper arid stuff into duck cavity.
Place bird on a rack in roasting pan and roast in a preheated 350° oven for l 1/4 to 1 1/2 hours.
To serve, cut into quarters with kitchen shears, place on platter, and keep duck warm while you make sauce.
To make the sauce: Chop onion very fine and saute in heated butter until golden.
Pour in almost all of the giblet broth (if there isn't enough to make 1 1/2 cups, add dry red wine).
Stir enough of the broth into the arrowroot or cornstarch to make a smooth paste and add to the giblet mixture.
Cook over a moderate heat, stirring constantly, until sauce bubbles and thickens.
Add lemon rind, sweet pickles, and, last of all, the chopped giblets.
Bring to a boil again and pour into gravy boat.
Chef
