Recipe for Roast Long Island Duckling with Cranberry Glaze 
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Yield:
4
Ingredients:
Amount Ingredient
1 x Long Island duckling, (5 1/2 to 6 pounds)
1/2 med apple, peeled and diced
1 sm onion, diced
1/8 lrg lemon, peeled, sectioned,
and diced
1/4 med orange, peeled, sectioned,
and diced
2 x bay leaves
Salt and freshly ground black pepper, to taste
2 tbl honey
3 tbl soy sauce
1 pch ground ginger
----------------- CRANBERRY DEMI-GLACE ----------------
1/4 cup granulated sugar
1 tbl fresh lemon juice
6 tbl cranberry juice
1 tbl currant jelly
1/4 cup Cointreau liqueur
4 cup Duck Espagnole
12 oz fresh cranberries
----------------- DUCK ESPAGNOLE ----------------
1/4 cup reserved duck fat
1/2 med onion, chopped
1 med carrot, chopped
2 stalk celery, chopped
1 x clove garlic, finely chopped
2 x shallots, chopped
1 med tomato, chopped
2 tbl tomato paste
2 x bay leaves
1 tsp dried thyme
1 tsp freshly ground black pepper
1 tsp dried rosemary
8 cup chicken stock
1 cup butter
1 cup all-purpose flour
Instructions:
Instructions: Preheat oven to 325 F.

Spray the rack of a roasting pan with vegetable spray. Remove the neck and giblets from the duck and trim off any excess skin and fat. Rinse out the cavity and pat dry.

In a small bowl, combine the apple, onion, lemon, orange, and bay leaves and stuff the mixture into the duck cavity. Prick the top and sides of the duck
with a fork and season the skin with the salt and black pepper. Place the duck in the prepared pan and roast for 3 hours. Remove from oven and drain off the fat, reserving the fat for the Duck Espagnole. Reduce temperature to 250 F. and return the duck to the oven.

In a small bowl, mix together the honey, soy sauce, and ginger. Roast the duck for 10 minutes more, basting twice with the honey mixture. Remove and let cool slightly. Serve with the Cranberry Demi-Glace.

YIELD: 4 SERVINGS

Cranberry Demi-Glace:
In a large, heavy saucepan, cook the sugar on medium heat for 5 to 6 minutes, or until caramelized and turns a light brown color. (Do not burn.)

Remove from heat and stir in the remaining ingredients, except the cranberries. The caramel will harden, but stir the mixture together thoroughly and return to heat. Cook, stirring occasionally, on medium heat for 40 minutes or until reduced by one-third. Add the cranberries and boil for 5 to 6 minutes, or until the cranberries pop.

Makes 2 1/2 to 3 cups.

Duck Espagnole:
In a large pot, heat the fat and saute the next six ingredients for 30 minutes. Add the tomato paste, bay leaves, thyme, black pepper, and rosemary and cook for 10 minutes. Stir in the stock and simmer for 2 hours.

In a small saucepan, melt the butter. Stir in the flour and cook, stirring constantly, on medium heat for 2 to 3 minutes. Add the flour mixture to the stock and cook for 1 hour more, or until the sauce is thickened and reduced to 4 cups. Skim off fat and strain the sauce. Add the salt.

Makes 4 cups.

THE RED LION INN
STOCKBRIDGE, MASSACHUSETTS

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