Duck With Burgundy Cranberry Sauce Recipes

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ROAST DUCK WITH BLUEBERRY SAUCE



Roast Duck With Blueberry Sauce image

Provided by Nigella Lawson

Categories     dinner, sauces and gravies, main course

Time 4h5m

Yield 4 servings

Number Of Ingredients 10

1 Granny Smith apple
1/2 onion, peeled
2 cups blueberries
1/2 cup packed light brown sugar
1/4 cup sugar
1/2 teaspoon ground star anise or 2 whole star anise
Grated zest of 1 lime
Grated zest of 1 orange
1/2 cup white wine vinegar
2 whole ducks, trimmed of excess fat, giblets discarded

Steps:

  • Prepare blueberry sauce: Peel, quarter and core apple. Place in a food processor with onion and finely chop. Place in a saucepan with blueberries, sugars, star anise, zests and vinegar.
  • Place mixture over high heat to bring to a boil, then simmer until pulpy and beginning to thicken, about 30 minutes. (Mixture will be quite liquid after 20 minutes, but begins to thicken by 30 minutes, and will thicken more once cold.)
  • If whole star anise were used, remove and discard them. Transfer sauce to a sterilized jar, cover and allow to cool. For best flavor, allow to rest one day before serving. (Makes 1 generous cup.)
  • Prepare ducks: Heat oven to 325 degrees. Place ducks on a rack in a roasting pan. Cook, uncovered, for 3 hours, periodically draining off fat in pan. Raise heat to 400 degrees, and roast an additional 30 minutes to crisp skin.
  • To serve, remove ducks from oven and place on a carving board. Cut each duck into four pieces. Cut away meat from rib cage, discarding rib bones. Arrange on a serving platter, crispy skin side up. Serve with blueberry sauce.

CRANBERRY ORANGE DUCK



Cranberry Orange Duck image

Glazed roast duck.

Provided by Joan Devito

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 3h

Yield 5

Number Of Ingredients 9

1 teaspoon Chinese five-spice powder, or more to taste
1 (5 1/2 pound) whole duck
1 onion, chopped
1 orange - zested, peeled, and cubed
1 (12 ounce) bag fresh cranberries
1 ounce brandy-based orange liqueur (such as Grand Marnier®)
1 tablespoon honey
1 tablespoon white sugar
1 teaspoon soy sauce

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Sprinkle Chinese five-spice powder inside the duck cavity. Add chopped onion and cubed orange.
  • Combine cranberries, orange liqueur, honey, white sugar, and soy sauce in a saucepan. Cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. Allow to cool slightly, about 3 minutes.
  • Place duck on a roasting rack inside a roasting pan; baste with the glaze.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 673.2 calories, Carbohydrate 22 g, Cholesterol 143.8 mg, Fat 48.8 g, Fiber 4 g, Protein 33.4 g, SaturatedFat 16.6 g, Sodium 164.5 mg, Sugar 13.4 g

DUCK WITH BURGUNDY CRANBERRY SAUCE



Duck With Burgundy Cranberry Sauce image

I haven't made this yet but sounds delicious. Please read ppsphil's review before trying it (if you've even read this far after seeing one star! LOL) I think I'd halve the amount of marinade and use a plastic bag instead of a bowl. Edit: I have now raised Muscovies and regular Mallard-type ducks. (The ones in the store are Mallard-type; for a Muscovy you'll probably need to buy from a farmer.) Muscovy has almost no fat but the meat is quite tough unless cooked like pot roast, low and slow. For this recipe I'd suggest using regular duck. I got this from HGTV.com; all other comments are theirs: Muscovy duck, if you can get it, is lean and juicy and has much less fat than other domestic duck. It is important to remember not to overcook duck, or just about any domestic or wild game. Most game, duck included, takes on an unpleasant "gamey" flavor when cooked beyond medium. Rare to medium-rare is preferable.

Provided by firefly68

Categories     Duck

Time 50m

Yield 2 serving(s)

Number Of Ingredients 15

2 muscovy duck breast halves, skin intact
4 garlic cloves, minced
1 tablespoon cracked black pepper
salt
2 tablespoons olive oil
2 cups Burgundy wine
2 tablespoons Worcestershire sauce
4 fresh rosemary sprigs
1/2 medium onion, diced
2 garlic cloves, minced
black pepper
3/4 cup fresh cranberries or 3/4 cup frozen cranberries
2 tablespoons honey
1/4 cup chilled butter, cut into four pieces
salt and pepper

Steps:

  • In a large bowl, combine marinade ingredients. Add duck breasts, cover and refrigerate for six to eight hours. Turn duck two to three times while marinating.
  • Remove duck breasts and pour marinade through strainer into sauce pan. Bring to a boil, reduce heat to medium and reduce liquid to about 1/2 cup.
  • Pat breasts dry with paper towels. Season with salt, cracked black pepper and garlic. Heat oil in skillet and place breast skin-side down in hot oil. Cook for four to six minutes or until skin is browned and just a bit crispy. Flip over and cook other side about four to five minutes or until medium-rare. Transfer to cutting board and let stand for a few minutes to firm up before slicing.
  • Sauce Preparation:.
  • Add cranberries and honey to marinade and cook for about 10 minutes more or until cranberries soften. Remove from heat and whisk in chilled butter pieces. Season with salt and pepper. Slice duck diagonally, spoon sauce over and serve.

Nutrition Facts : Calories 895.6, Fat 49.8, SaturatedFat 20, Cholesterol 224.2, Sodium 475.2, Carbohydrate 41.7, Fiber 3.3, Sugar 21.8, Protein 31.2

ROAST DUCK WITH CRANBERRY GLAZE



Roast Duck With Cranberry Glaze image

This came from the NY Times website. I tried it for Thanksgiving, with some minor (mostly accidental) modifications, and it was delicious, and not too difficult. With the balsamic vinegar reduced by half, even the children loved it. The leftover cranberry-vinegar sauce is also quite tasty on other meats and poultry.

Provided by pocaho

Categories     Whole Duck

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups cranberries
1/2 cup honey
2 cups water
4 lbs duck
3 inches strip orange peel
1 medium onion
salt & freshly ground black pepper, as desired
1/3 cup white wine
1/2 cup sugar
1 tablespoon balsamic vinegar

Steps:

  • Rinse the cranberries carefully under running water, and pick them over to remove any that have spoiled.
  • Mix one cup of cranberries, the honey, and one-half cup of water in a small saucepan and cook, simmering, until the cranberries are very soft. Strain through a sieve into a small bowl. The honey liquid is the glaze for the duck.
  • Preheat the oven to 350°F Remove the gizzard, heart, and liver from the duck and set aside. Put the orange peel, half the onion, and about half a teaspoon of salt and pepper in the cavity. Paint the duck with a little of the cranberry glaze.
  • Place the duck on a rack in a roasting pan and roast for 45 minutes. Every 15 minutes, paint the surface with a little of the cranberry glaze. Remove the duck from the oven and prick the skin all over with a fork to release the fat. Return to the oven and continue roasting, painting every 15 minutes with the glaze, for a total of two hours.
  • While the duck is roasting, make a broth with the innards: roughly chop the remaining half onion and the duck innards. Place in a small saucepan with the wine, another half teaspoon of salt and pepper, and a cup of water. Simmer gently for an hour or more, until the broth is reduced to approximately one-half cup of flavorful liquid. Strain the broth and discard the solids.
  • Mix the remaining half cup of cranberries with the remaining half cup of water, the sugar, and the balsamic vinegar. Cook together for 10 minutes until the mixture is syrupy. Set aside.
  • When the duck has finished roasting, remove it from the oven and set aside. It should be a beautiful dark-red color.
  • Strain the pan juices into a glass measuring cup and carefully remove the duck fat that floats to the top. (Do not discard: duck fat is wonderful for roasting or frying potatoes.) Add the innard broth the roasting juices and use this to deglaze the roasting pan, scraping up the roasting bits that have stuck to the pan. Strain the whole through a fine sieve and place in a small saucepan.
  • Add the cranberry-vinegar syrup to the pan juices and broth. If there is any glaze remaining, add that to the mixture and bring the whole to a simmer just to warm it and mix everything together.
  • Carve the duck if you wish, or send it whole to the table, together with the warm cranberry sauce.

Nutrition Facts : Calories 2103.9, Fat 178.7, SaturatedFat 60, Cholesterol 345, Sodium 292.6, Carbohydrate 67.5, Fiber 2.1, Sugar 62.6, Protein 52.7

ROAST DUCK, WITH CRANBERRIES



Roast Duck, With Cranberries image

Provided by Florence Fabricant

Categories     main course

Time 1h45m

Yield 2 to 4 servings

Number Of Ingredients 11

1 4- to 5-pound duckling
Salt and freshly ground black pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
1 cup dry red wine
1 cup water
Pinch of thyme
1 1/2 cups fresh cranberries
1 tablespoon red wine vinegar
5 tablespoons sugar

Steps:

  • Reserve the gizzard, heart and neck of the duck and pull off as much fat as possible from the cavity. Reserve the fat. The liver of the duck will not be used in this recipe but it can be diced and sauteed with mushrooms as an hors d'ouevre or frozen for later use.
  • Preheat oven to 400 degrees. Lightly season the duck with salt and pepper and place it on a rack in a roasting pan. Prick the skin lightly all over and roast for one hour and 15 minutes. Prick the skin lightly from time to time while the duck is roasting.
  • During the roasting time, heat one tablespoon of the duck fat in a heavy saucepan. Mince the gizzard and heart and add it to the pan along with the onion and celery. Saute the vegetables and duck innards until they are lightly browned. Add the garlic, one-half cup of the wine and stir to loosen any brown particles in the pan. Add the water, the neck of the duck and salt and pepper to taste. Simmer covered for 45 minutes. Strain this stock into a clean saucepan.
  • Add the cranberries to the strained stock in the saucepan along with the vinegar and sugar. Cook over medium low heat until the cranberries soften and pop. Lower heat and simmer until the sauce has thickened somewhat.
  • When the duck has finished roasting, remove it to a platter. Pour the fat out of the roasting pan (it can be reserved for another cooking purpose). Add the remaining 1/2 cup of red wine to the pan. Stir to scrape up any brown particles and pour this mixture into the sauce.
  • Re-heat the sauce and season to taste with salt and pepper. Carve or quarter the duck and serve with the sauce.

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