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Nutrition Facts

Serving Size 1 (1000g)

Recipe makes 4 servings

Calories 2500
Calories from Fat 2066 (82%)
Amount Per Serving %DV
Total Fat 229.6g 353%
Saturated Fat 78.7g 393%
Monounsaturated Fat 107.8g
Polyunsaturated Fat 29.2g
Trans Fat 0.0g
Cholesterol 446mg 148%
Sodium 2476mg 103%
Potassium 1468mg 41%
Total Carbohydrate 19.5g 6%
Dietary Fiber 2.0g 8%
Sugars 7.5g
Protein 69.6g 139%

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Roast Duck With Port-Garlic Sauce

Recipe #196215 | 3½ hours | 25 min prep | add private note
lazyme

By: lazyme
Nov 18, 2006

A delicious duck recipe from the Upperline Restaurant in New Orleans, courtesy of Bon Appetit. I recommend making the sauce a day ahead, as I found that it takes a little longer to reduce than what is stated.

SERVES 4 (change servings and units)

Ingredients

Sauce

Duck

Directions

  1. 1
    For sauce:.
  2. 2
    Cut off duck wing tips at joint. Combine neck, heart, gizzard and wing tips in large saucepan. Add onion, carrot and celery to pan. Add water and bring to boil. Reduce heat and simmer 1 hour. Strain stock into medium saucepan. Boil stock until reduced to 1 cup, about 15 minutes.
  3. 3
    Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced garlic and saute until golden, about 2 minutes. Add Port and boil 5 minutes. Add reduced duck stock and boil until reduced to 1 cup, about 8 minutes. Mix remaining 1 tablespoon butter and flour in small bowl. Whisk into sauce and simmer until thickened, about 1 minute. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving).
  4. 4
    For duck:.
  5. 5
    Preheat oven to 400ºF. Trim excess fat from cavity of duck. Using fork, pierce duck skin in several places. Place duck, breast side up, on rack in large roasting pan. Brush soy sauce over duck. Mix mustard and pressed garlic in small bowl. Brush mustard mixture over duck. Mix salt, pepper and thyme in another small bowl. Sprinkle spice-herb mixture over duck and in cavity. Roast duck 45 minutes. Turn duck and roast, breast side down, 30 minutes. Turn duck and roast, breast side up, until duck is deep golden brown and cooked through, about 15 minutes longer. Transfer duck to platter. Serve with sauce.

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Featured Reviews for This Recipe

From: Chef #479644

On Jun 11, 2007

very easy and really tasty. Made salad with leftovers

0 people found this review helpful

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