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Braised Duck with Blackcurrant Port Wine Sauce https://www.metro.ca/userfiles/image/recipes/canard-braise-avec-sauce-aux-mures-porto-11765.jpg PT20M PT20M PT40M
Rinse duck inside and out.Tilt duck to drain any excess liquid from cavity and pat the duck dry inside and out.Remove and discard excess fat from body cavity and neck.Line a roasting pan so that it is slightly elevated from the bottom of the pan.Whisk together the dry rub in a bowl.Brush dark soy sauce all over the duck and coat it evenly.Rub the dry mixture all over and under the duck skin and in cavity.Place the seasoned duck inside an extra-large freezer bag and place in the fridge to marinate overnight.When ready to cook, put oven rack in middle position, preheat oven to 375°F and fill the bottom of the roasting pan rack with 1 cup of water.Roast duck breast side up covered with foil on a rack in a 13" by 9" by 3" roasting pan for the first 30 minutes.Remove the foil after 30 minutes and turn the duck over, using 2 wooden spoons or a large tong.Roast another 30 minutes, uncovered.For the last 30 minutes, continue to roast the duck breast side up until skin is deeply browned and a thermometer inserted into the thickest part of the thigh reads 160°F.Transfer duck to a platter and let rest for 15 minutes before carving.In a saucepan, heat the butter and add flour all at once, whisking vigorously. Then add the port wine, beef stock, blackcurrants and all the drippings from the roast.Turn down heat to low/medium for 5-8 minutes. Continue stirring the sauce until it’s thickened and demi-glazed.Place the duck and drizzle the sauce around the plate.Garnish with fresh rosemary sprigs and fresh cut figs around the plate, with microgreens on top.Notes:This dish can be served with vegetable sides with pan-seared asparagus in simple sugar butter and beetroot chips.Pair with Tempranillo or Pinot Noir.Source: By Cecilia in Toronto
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1 whole young duck 2 1/2 tablespoons five-spice powder 1 1/2 tablespoons cinnamon 1 tablespoon white pepper 3/4 tablespoon allspice 1/4 tablespoon cloves 1 teaspoon paprika 1/4 teaspoon black pepper 1/2 cup dark soy sauce / coconut aminos 1 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon rosemary powder 1 1/2 cup beef stock 1/2 cup port wine 1 teaspoon flour 1 teaspoon butter 2 tablespoons blackcurrants / 2 teaspoons black currant jam 1 tablespoon honey (optional if using fresh black currants)
Braised Duck with Blackcurrant Port Wine Sauce

Braised Duck with Blackcurrant Port Wine Sauce

Rate this recipe
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4
Main course
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    whole young duck
  • 2 1/2 tablespoons
    five-spice powder
  • 1 1/2 tablespoons
    cinnamon
  • 1 tablespoon
    white pepper
  • 3/4 tablespoon
    allspice
  • 1/4 tablespoon
    cloves
  • 1 teaspoon
    paprika
  • 1/4 teaspoon
    black pepper
  • 1/2 cup
    dark soy sauce / coconut aminos
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  • 1 teaspoon
    onion powder
  • 1/2 teaspoon
    garlic powder
  • 1 teaspoon
    rosemary powder
  • 1 1/2 cup
    beef stock
  • 1/2 cup
    port wine
  • 1 teaspoon
    flour
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  • 1 teaspoon
    butter
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  • 2 tablespoons
    blackcurrants / 2 teaspoons black currant jam
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  • 1 tablespoon
    honey (optional if using fresh black currants)
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Imprimer ma sélection

Preparation

Rinse duck inside and out.

Tilt duck to drain any excess liquid from cavity and pat the duck dry inside and out.

Remove and discard excess fat from body cavity and neck.

Line a roasting pan so that it is slightly elevated from the bottom of the pan.

Whisk together the dry rub in a bowl.

Brush dark soy sauce all over the duck and coat it evenly.

Rub the dry mixture all over and under the duck skin and in cavity.

Place the seasoned duck inside an extra-large freezer bag and place in the fridge to marinate overnight.

When ready to cook, put oven rack in middle position, preheat oven to 375°F and fill the bottom of the roasting pan rack with 1 cup of water.

Roast duck breast side up covered with foil on a rack in a 13" by 9" by 3" roasting pan for the first 30 minutes.

Remove the foil after 30 minutes and turn the duck over, using 2 wooden spoons or a large tong.

Roast another 30 minutes, uncovered.

For the last 30 minutes, continue to roast the duck breast side up until skin is deeply browned and a thermometer inserted into the thickest part of the thigh reads 160°F.

Transfer duck to a platter and let rest for 15 minutes before carving.

In a saucepan, heat the butter and add flour all at once, whisking vigorously. Then add the port wine, beef stock, blackcurrants and all the drippings from the roast.

Turn down heat to low/medium for 5-8 minutes. Continue stirring the sauce until it’s thickened and demi-glazed.

Place the duck and drizzle the sauce around the plate.

Garnish with fresh rosemary sprigs and fresh cut figs around the plate, with microgreens on top.

Notes:

This dish can be served with vegetable sides with pan-seared asparagus in simple sugar butter and beetroot chips.

Pair with Tempranillo or Pinot Noir.

Source: By Cecilia in Toronto

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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