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Roasted Mallard Duck with Red Currant Sauce
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2
pounds mallard duck, thawed
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4
slices to 6 slices of bacon, not cooked
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1/3 cup
onion, coarsely chopped
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1/4 cup
celery, coarsely chopped
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1/2
teaspoon Kosher salt
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1/4
teaspoon pepper
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Fresh
apple cider
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RED
CURRANT SAUCE:
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1/3 cup
red currant jelly
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2
tablespoons sugar
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1
grated rind from one large orange
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1
tablespoon orange liqueur or Port wine
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1
tablespoon frozen orange juice concentrate
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2
tablespoons fresh lemon juice
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Preheat
oven to 400º F.
- Rinse duck with cool water and pat dry.
Sprinkle inside of duck cavity with salt and pepper and loosely stuff
cavity with vegetables. Tie the legs together with oven safe string and
lay bacon slices over duck.
- Cover the bottom of pan with apple cider.
Roast the duck 25 minutes and then remove bacon pieces, baste with
apple cider, and return to oven. Continue roasting until duck is light
golden brown - about 25 to 30 minutes.
Duck should be roasted for an average of 20
minutes per pound; however, this time will vary according to the roasting
temperature, accuracy of the oven, altitude, room temperature, temperature of
the duck when inserted into the oven, etc. To ensure safety, the meat must
reach an internal temperature of 165ºF as measured by an accurate meat
thermometer.
CURRANT
SAUCE:
- In a small bowl combine jelly, sugar, and
grated rind until well blended.
- Stir in remaining ingredients and whisk
together thoroughly.
Serve with the duck.
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