Roast Duck With Lingonberry 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.

LINGONBERRY ROAST DUCK



Lingonberry Roast Duck image

Yesterday I was feeling adventurous and so I pulled a duck from the freezer and thawed it for the evening. Here's the recipe I came up with, a combination of a general roast duck recipe with a version of a spicy (peach, but I substituted lingonberry) basting sauce recipe that I've enjoyed in the past. The resultant duck was absolutely wonderful! Prep time includes marination. This is a Pantry Challenge recipe.

Provided by Julesong

Categories     Stocks

Time 3h

Yield 4 serving(s)

Number Of Ingredients 13

5 1/2-6 lbs ducklings
3/4 cup lingonberry preserves
1/4 cup soy sauce
1/4 cup sherry wine
1/2 cup hard apple cider
10 cloves garlic, minced
1/2 teaspoon dried ancho chile powder
1/4 tablespoon lemon juice
1 -2 teaspoon Tabasco sauce, to taste
1/2 large onion
2 1/2 tablespoons honey
1/2 cup chopped scallion (green onion)
3 cups additional hard apple cider

Steps:

  • Rinse/wash and dry the duckling, removing any giblets, etc, that are inside (use the giblets to make an excellent broth, another time*- you can freeze them for later use, if necessary).
  • In a bowl, combine the jam, soy sauce, sherry, hard cider, garlic, lemon juice, and Tabasco.
  • Pour 1/2 cup of the jam mixture into the inside of the duck and roll the duck around to coat the inside; place on roasting rack in the roasting pan.
  • A quarter of a cup at a time and making sure all of the skin becomes wet from the glaze (and a good number of lingonberries remain on the skin of the duck), pour most of the rest of the jam mixture onto the duck, reserving about 1/4 of a cup; let the duck sit for 1 hour.
  • Preheat oven to 350 degrees F.
  • Remove the outer skin from the onion half, then cut it into quarters; stuff the duck with the onion pieces.
  • Combine the reserved lingonberry sauce with the honey; pour the honey/sauce over the duck (get some inside, too, and try not to dislodge too many lingonberries), then drizzle with sprinkle with the chopped green onions.
  • Roast covered at 350 degrees F for 1 hour, basting occasionally with drippings, then add the hard cider to the bottom of the roasting pan; roast un-covered an additional hour, basting occasionally.
  • Serve with rice pilaf or wild rice, and vegetables.
  • *Tomake an excellent dark broth: take 4 cups water, the giblets from the duck (neck, heart, liver, kidney), the onion that was inside the roasted duck, and the roasting pan drippings (and any leftover bits of roasted duck you're willing to use, such as the wings) and put it all in a crockpot on low for 8 hours; strain well and refrigerate for use within 3 or 4 days, or put into ice cube trays and freeze.
  • Note: you can substitute other types of berry jam for the lingonberry.

ROAST LEMON-PEPPER DUCK WITH HONEY LEMON SAUCE



Roast Lemon-Pepper Duck With Honey Lemon Sauce image

Provided by Amanda Hesser

Categories     dinner, roasts, sauces and gravies, main course

Time 2h20m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons minced lemon zest
1 teaspoon minced thyme
1 teaspoon coarsely ground black pepper
1 teaspoon kosher salt
2 5-pound ducks with neck, giblets and livers removed
2 tablespoons unsalted butter
2 shallots, sliced
1 clove garlic, sliced
1/2 jalapeno pepper, with seeds, finely chopped
2 tablespoons chopped thyme
2 tablespoons chopped sage
2 tablespoons chopped rosemary
1/4 cup honey
1/3 cup fresh lemon juice
3 tablespoons flour
2 cups veal stock or chicken broth

Steps:

  • In a small bowl, combine lemon zest, 1 teaspoon minced thyme, black pepper and salt. Using your fingers, loosen the skins of the ducks over the breastbones, legs and thighs. Tuck the lemon-pepper mixture evenly beneath the skin, covering each breast, leg and thigh. Tie legs together with kitchen twine.
  • Preheat oven to 425 degrees. Heat a roasting pan in the oven for 10 minutes. Place the prepared ducks on a rack in the roasting pan and cook 1 hour 10 minutes. Remove ducks from pan, and bring to room temperature. Quarter the ducks, trimming off any excess fat. Cover, and refrigerate for up to 24 hours.
  • To prepare the sauce, place the roasting pan over medium-high heat, and add butter, shallots, garlic and jalapeno. Saute until softened, about 2 minutes. Add the thyme, sage and rosemary, and saute 1 minute more. Add honey and lemon juice. Make a paste of flour and 1 tablespoon water; add to pan. Add veal stock or chicken broth, and reduce until sauce lightly coats the back of a spoon, about 5 minutes. Sauce may be cooled and refrigerated for up to 24 hours.
  • To serve, preheat oven to 450 degrees. In a small pan over medium heat, reheat sauce. Heat an ovenproof skillet over high heat, and add duck pieces skin side down. Cook over high heat until skin begins to sizzle, about 1 minute. Reduce heat to low, and crisp duck skin 5 to 7 minutes. Cover with a lid or foil, and reheat in oven for 10 minutes. Transfer to a warm platter, and serve with sauce.

PAN-ROASTED DUCK BREAST WITH TRUFFLED POLENTA AND LINGONBERRY SAUCE



Pan-Roasted Duck Breast with Truffled Polenta and Lingonberry Sauce image

Categories     Berry     Duck     Mushroom     Backyard BBQ     Cornmeal     Red Wine     Summer     Grill     Grill/Barbecue     Jam or Jelly     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 20

Sauce
2 cups dry red wine
1 14-ounce can low-salt chicken broth
1 14-ounce can low-salt beef broth
2 fresh thyme sprigs
1 bay leaf
1 1/2 teaspoons butter, room temperature
1 1/2 teaspoons all purpose flour
1/2 cup lingonberry preserves
Polenta
Nonstick vegetable oil spray
2 tablespoons olive oil
2 garlic cloves, minced
6 ounces fresh crimini (often labeled baby bella) mushrooms, sliced (about 2 cups)
2 1/2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 2 cups)
3 cups low-salt chicken broth
3/4 cup polenta (coarse cornmeal)*
1 tablespoon white truffle oil
6 boneless duck breast halves with skin (about 2 1/4 pounds)
Additional olive oil

Steps:

  • For sauce:
  • Bring wine, chicken broth, beef broth, thyme sprigs, and bay leaf to boil in heavy large saucepan. Boil until reduced to 1 cup, about 35 minutes. Mix butter and flour in small bowl to blend. Whisk butter-flour mixture into broth. Simmer until slightly thickened, about 2 minutes. Stir in lingonberry preserves; simmer 1 minute. Remove thyme sprigs and bay leaf. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.)
  • For polenta:
  • Spray 8x8x2-inch baking dish with nonstick spray. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add garlic; stir until beginning to brown, about 30 seconds. Add all mushrooms; sauté until soft, about 5 minutes. Add chicken broth; bring to boil. Gradually whisk in polenta. Reduce heat to medium and cook until polenta is tender and mixture is very thick, stirring frequently, about 10 minutes. Stir in truffle oil. Season to taste with salt and pepper. Transfer to prepared pan, spreading evenly. Press plastic wrap onto surface of polenta. Refrigerate until cold, at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Prepare barbecue (medium-high heat). Preheat oven to 450°F. Score skin of duck breasts in crisscross pattern (do not cut through to meat). Sprinkle duck with salt and pepper. Heat heavy large ovenproof skillet over high heat. Add duck breasts, skin side down, to dry skillet. Reduce heat to medium and cook until skin is golden brown, about 7 minutes. Turn duck over and transfer skillet to oven; roast to desired doneness, about 5 minutes for medium-rare. Using tongs, transfer duck to cutting board; tent with foil. Let stand while grilling polenta.
  • Cut polenta into 6 rectangles; brush both sides with additional olive oil. Grill until warm and slightly charred, about 3 minutes per side. Place 1 polenta rectangle on each of 6 plates. Cut duck breasts crosswise into 1/2-inch-thick slices; fan 1 duck breast over polenta on each plate. Drizzle with sauce and serve.
  • *Sold at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute regular yellow cornmeal and cook for about half the time.

ROAST DUCK LEGS WITH RED WINE SAUCE



Roast Duck Legs With Red Wine Sauce image

You could try this recipe using a half leg of lamb - same amount of cooking time would be needed.

Provided by seattlelove

Categories     Duck Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7

1 bunch chopped fresh rosemary
4 large garlic cloves
4 duck legs
salt to taste
1 teaspoon Chinese five-spice powder
1 ½ cups red wine
1 ½ tablespoons red currant jelly

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
  • Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes; set aside.
  • After the duck has cooked 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck legs, and bake 15 minutes more until the duck is very tender and the sauce has thickened slightly.

Nutrition Facts : Calories 234.7 calories, Carbohydrate 10.8 g, Cholesterol 64.4 mg, Fat 7 g, Fiber 1.1 g, Protein 15.8 g, SaturatedFat 1.9 g, Sodium 68.3 mg, Sugar 5.1 g

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