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Name: Roast Duck with Cranberry Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 4 lb duck (up to 5 lb), thaw if frozen; 1 c Chicken broth; 1/4 c Orange juice; 1/2 c Cranberries; fresh; 1 ds Cayenne pepper; 1/2 Lemon; 2 tb brown sugar (up to 4 tb); 1/4 c Port; pepper Fresh ground, to taste; 2 tb Butter; 2 tb Flour; Salt to taste

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INGREDIENTS

4 lb duck ; (up to 5 lb), thaw if frozen
1 c Chicken broth
1/4 c Orange juice
1/2 c Cranberries; fresh
I.E.S.JJGF65A
1 ds Cayenne pepper
1/2 Lemon
2 tb brown sugar ; (up to 4 tb)
1/4 c Port
PHILLY.INQUIRER
pepper ; Fresh ground, to taste
2 tb Butter
2 tb Flour
Salt to taste

Servings

INSTRUCTIONS

Rinse duck under cold water and pat dry.Remove any large lumps of fat from skin.Rub inside cavity and skin of duck with lemon and season cavity and skin with salt and pepper.Truss bird,place on rack and set in shallow roasting pan.Roast at,350 deg.for 30 minutes.Then pierce skin all over with fork to release fat. Continue roasting until duck is completely cooked,1 1/2 to 2 hours.About once every hour,remove all but 1 cup of fat from pan,some remaining fat will keep pan from scorching.Increase oven temperature to 500 deg.for the last 15 minutes of roasting to crisp skin.. Remove duck from oven and set on warm plate.Pour off and discard fat.Place roasting pan on top of stove.Add port and heat over low heat, scrapping up any browned bits.Add butter and heat until melted.Add flour, stirring until smooth. Add chicken broth and whisk constantly until smooth and thickened,2 to 3 minutes.Stir in orange juice and 2 tbs.brown sugar and mix well.Add cran- berries and cook over high heat until cranberries pop,2 to 3 minutes.Add cayenne and more salt and pepper to taste.If mixture is too tart,add re- maining brown sugar... To serve, cut duck in half lengthwise,using poultry shears,and place on two serving dishes.Pour half of sauce over each serving.Serve immediately. Makes two servings....

NOTES

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Roast Duck with Cranberry Sauce

4 lb duck (up to 5 lb), thaw if frozen
1 c Chicken broth
1/4 c Orange juice
1/2 c Cranberries; fresh
 I.E.S.JJGF65A
1 ds Cayenne pepper
1/2 Lemon
2 tb brown sugar (up to 4 tb)
1/4 c Port
 PHILLY.INQUIRER
 pepper Fresh ground, to taste
2 tb Butter
2 tb Flour
 Salt to taste

Rinse duck under cold water and pat dry.Remove any large lumps of fat  from skin.Rub inside cavity and skin of duck with lemon and season cavity  and skin with salt and pepper.Truss bird,place on rack and set in shallow  roasting pan.Roast at,350 deg.for 30 minutes.Then pierce skin all over with  fork to release fat.    Continue roasting until duck is completely cooked,1 1/2 to 2 hours.About  once every hour,remove all but 1 cup of fat from pan,some remaining fat  will keep pan from scorching.Increase oven temperature to 500 deg.for the  last 15 minutes of roasting to crisp skin..    Remove duck from oven and set on warm plate.Pour off and discard  fat.Place roasting pan on top of stove.Add port and heat over low heat,  scrapping up any browned bits.Add butter and heat until melted.Add flour,  stirring until smooth.    Add chicken broth and whisk constantly until smooth and thickened,2 to 3  minutes.Stir in orange juice and 2 tbs.brown sugar and mix well.Add cran-  berries and cook over high heat until cranberries pop,2 to 3 minutes.Add  cayenne and more salt and pepper to taste.If mixture is too tart,add re-  maining brown sugar...    To serve, cut duck in half lengthwise,using poultry shears,and place on  two serving dishes.Pour half of sauce over each serving.Serve immediately.  Makes two servings....

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Nutrition

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Serving Size: 1 Serving (1189g)
Recipe Makes: 2

Calories: 3955
Calories from Fat: 3280 (83%)

Amt Per Serving		% DV

	Total Fat 364.4g	486 %
	Saturated Fat 125.8g	629 %
	Monounsaturated Fat 170.5g
	Polyunsanturated Fat 46g
Cholesterol 711.5mg		219 %
Sodium 1200.1mg		41 %
Potassium 2109.8mg		56 %
Total Carbohydrate 49.5g		15 %
	Dietary Fiber 3g	12 %
	Sugars, other 46.5g
Protein 105.2g		150 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3955

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