Roast Duckling With Port Wine Sauce Recipe
Do you want a great Roast Duckling With Port Wine Sauce recipe? Stock up on plenty of bags of Poultry as you will want to make this Roast Duckling With Port Wine Sauce time and again. If it is an impressive Main Dish that you require, then this dish is the answer. You will make the right decision of preparing this Roast Duckling With Port Wine Sauce.
Ingredients
2 4 1/2-pound fresh or frozen (thawed) ducklings
Salt
Pepper
Water
3/4 cup red port wine
1/2 cup orange juice
2 tablespoons lemon juice
1 teaspoon prepared mustard
1/4 teaspoon ground ginger
3/4 cup red-currant jelly
2 tablespoons all-purpose flour
3 small oranges, sliced, for garnish
1 3.2-ounce can (drained weight) pitted ripe olives, drained, for garnish
Directions
1. Remove giblets and necks from ducklings. Rinse ducklings, giblets, and necks with running cold water; drain well. Pat ducklings dry with paper towels. Cut each duckling into quarters; trim excess skin and fat from pieces.
2. Place duckling quarters, skin side up, on rack in large open roasting pan; sprinkle lightly with salt and pepper. Roast in 350°F. oven about 2 hours or until ducklings are golden and fork-tender.
3. Meanwhile, in 3-quart saucepan over high heat, heat giblets, necks, 1/4 teaspoon salt, and enough water to cover to boiling. Reduce heat to low; cover and simmer 1 hour or until giblets are tender. Drain, reserving 1 cup broth. (Refrigerate giblets, necks, and remaining broth to use in soup another day.)
4. In 2-quart saucepan, combine port wine, orange juice, lemon juice, mustard, ginger, 1/2 teaspoon salt, 1/2 cup currant jelly, and reserved 1 cup broth; over medium heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes to blend flavors. In cup, mix flour and 1/4 cup water; gradually stir into simmering liquid in saucepan. Cook over medium heat until sauce thickens slightly and is smooth.
5. About 10 minutes before ducklings are done, in cup, stir 1/4 cup currant jelly and 1 tea spoon water until smooth; brush duckling quarters with jelly mixture.
2. Place duckling quarters, skin side up, on rack in large open roasting pan; sprinkle lightly with salt and pepper. Roast in 350°F. oven about 2 hours or until ducklings are golden and fork-tender.
3. Meanwhile, in 3-quart saucepan over high heat, heat giblets, necks, 1/4 teaspoon salt, and enough water to cover to boiling. Reduce heat to low; cover and simmer 1 hour or until giblets are tender. Drain, reserving 1 cup broth. (Refrigerate giblets, necks, and remaining broth to use in soup another day.)
4. In 2-quart saucepan, combine port wine, orange juice, lemon juice, mustard, ginger, 1/2 teaspoon salt, 1/2 cup currant jelly, and reserved 1 cup broth; over medium heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes to blend flavors. In cup, mix flour and 1/4 cup water; gradually stir into simmering liquid in saucepan. Cook over medium heat until sauce thickens slightly and is smooth.
5. About 10 minutes before ducklings are done, in cup, stir 1/4 cup currant jelly and 1 tea spoon water until smooth; brush duckling quarters with jelly mixture.
