Roast Lemon-Pepper Duck with Red Wine Vinegar Sauce

Ready in 1 hour

Try this Roast Lemon-Pepper Duck with Red Wine Vinegar Sauce recipe, or contribute your own. "Garlic" and "Anchovies" are two of the tags cooks chose for Roast Lemon-Pepper Duck with Red Wine Vinegar Sauce.

Top-ranked recipe named "Roast Lemon-Pepper Duck with Red Wine Vinegar Sauce"


Ingredients

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1 tb Garlic; chopped
1/2 c Peeled and sliced shallots;
1 Sprig; thyme, rosemary,
1/8 ts Black Pepper; freshly ground
2 Ducks; with neck, giblets
1 ts Minced fresh thyme leaves
1/3 c Chopped bacon; (1 ounce)
; and sage
; and livers
1 tb All purpose flour
1/2 c Red wine vinegar
2 Anchovies
1 ts Kosher salt
2 tb Minced lemon peel
1 ts Coarsely ground black pepper
2 1/2 c Veal stock
1/4 ts Kosher salt

Original recipe makes 1 servings

Servings  

Preparation

Preheat the oven to 425 degrees. Remove the neck, giblets and livers from the inside cavity of the duck. Cut the wings at the first joint. Reserve the cut wing tips, livers and giblets for the sauce. Combine the lemon peel, thyme, pepper and salt in a small bowl. Beginning at the tip of the breastbone and working back towards the legs and thighs, use your fingers to create a pocket between the meat and skin, gently separating the skin from the body of the duck. Tuck the lemon-pepper mixture evenly into the pocket, covering each breast, leg and thigh. Tie the legs together with kitchen twine. Heat the roasting pan in the oven for 10 minutes. Place the prepared ducks breast-side up into the hot roasting pan and cook for 1 hour and 10 minutes. Remove the ducks from the pan and bring to room temperature. The ducks can be roasted to this point up to one day ahead and held, covered and refrigerated. To make the sauce: brown the bacon over medium heat in a 2-quart saucepan. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pan. Add the duck livers, wing tips, giblets, garlic, shallots, herbs and anchovies, and brown over moderate heat, about 8-10 minutes. Sprinkle with the flour and cook, stirring, until golden brown. Deglaze the pan with the red wine vinegar, stir to incorporate the flour into the liquid, and boil for 1 minute. Add the veal stock, lower the heat and simmer, uncovered, 45 minutes to 1 hour. Strain the sauce in a colander, pressing the solids to extract the maximum amount of sauce. Season with salt and pepper and keep warm. Preheat the oven to 450 degrees. Cut the duck breasts and legs from the carcasses. Trim off any excess fat around the breast and leg. Heat an ovenproof skillet over high heat and add the duck pieces skin side down. Cook over high heat until the skin begins to sizzle, about 1 minute. Lower the heat and gently crisp the duck skin for 5-7 minutes. Drain off any excess fat. Cover tightly with a lid or with aluminum foil and place in the oven. Cook for 10 minutes until the skin is crisp and the meat cooked through and moist. Transfer the duck to a warm platter and serve with the sauce. Yield: 4-6 servings Recipe by: CHEF DU JOUR SHOW #DJ9269 - MICHAEL ROMANO

Calories Per Serving: 99 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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