Gourmet Food Roast Duck with New Potatoes and Peppercorn Sauce Recipe
Duck with New Potatoes and Peppercorn Sauce Recipe Instructions
ducklings, 4.5 lbs ea
Tbsp raspberry vinegar
cup port wine
cups chicken stock
3.5 oz can green peppercorns in brine
pack new potatoes
handful fresh parsley
Tbsp salted butter
the oven to 450 degrees.
the neck and giblets from the duck, cut off the wings, discard the
liver. Remove any excess fat from the duck and dry thoroughly with a
paper towel. Prick the skin all over with a fork. Rub the skin lightly
with olive oil and season with salt and pepper
the new potatoes and place them whole in the bottom of a roasting pan.
Drop on the 3 twigs of rosemary, small handful of fresh parsley, and
sprinkle with some salt. Then place the roasting rack above the
potatoes, and place the duck on top of the roasting rack.
the roasting pan into the center of the oven and roast at 450 degrees
for 20 minutes, then turn the oven down to 350 degrees and continue to
cook for 45 minutes.
the duck is roasting, roughly chop the wings, neck, gizzards, onions
and carrots. Sautee the ingredients together in a preheated sauce pan
on medium-high heat in 1 Tbsp of olive oil until browned. Stir
frequently to prevent burning. When sufficiently browned, remove the
pan off the heat and add the 1 cup of port wine and 2 Tbsp of raspberry
vinegar to prevent a flame up. Return to the heat for 1 minute, and be
careful as the port wine may flame up. Add the 4 cups of chicken stock,
and simmer for 1 hour.
the duck from the oven, transfer to a plate and cover with aluminum
foil, and allow the duck to rest for 30 minutes. Remove the potatoes
from the bottom of a pan an transfer to a dish and lightly salt and
cover the potatoes to keep warm.
a large sautee pan over a medium heat, melt the 4 Tbsp of butter and
then add the 4 Tbsp of flour, and mix with a whisk to make a rue. Then
strain the stock into the sautee pan and whisk to fully incorporate the
stock into the rue, and add the peppercorns. Continue whisking for a
few minutes until the sauce thickens.
serve the duck, remove the legs and separate into two sections. Remove
the breast and slice into 5 sections, trying to keep the skin intact.
Plate with the some new potatoes, and drizzle some of the peppercorn
sauce atop the duck.