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Name: Roasted Duck with Cranberry Port Sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 4 sprigs fresh thyme; 1 Long island duck (up to 5 pounds); 1/2 c Cranberry juice; Salt; 1 tb Light brown sugar; 3/4 c Red wine; 2 c Chicken Stock; 1/2 c Fresh cranberries; 3 Shallots thinly sliced; 5 Black peppercorns; 1 tb Fresh thyme finely chopped; 6 Juniper berries; 1/2 c Port

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INGREDIENTS

4 sprigs fresh thyme
1 Long island duck ; (up to 5 pounds)
1/2 c Cranberry juice
Salt
1 tb Light brown sugar
3/4 c Red wine
2 c Chicken Stock
1/2 c Fresh cranberries
3 Shallots ; thinly sliced
5 Black peppercorns
1 tb Fresh thyme ; finely chopped
6 Juniper berries
1/2 c Port

INSTRUCTIONS

1. Combine the red wine, port, juniper berries, black peppercorns, shallots, and thyme in a shallow baking dish. Add the duck, and rub the marinade all over the outside and inside of the duck. Cover and refrigerate for at least 8 hours or overnight, turning the duck occasionally. 2. Remove the duck from the marinade and reserve the marinade. 3. Preheat the oven to 400 F. 4. Season the duck with salt and pepper and place on a rack in a medium roasting pan. Roast the duck approximately 1 - 1/2 hours or until a thermometer inserted registers 150 F, or to your liking. 5. Remove pan from the oven, drain all of the fat and place the duck on a platter. Place the pan on the stove over medium-high heat. Add the reserved marinade while scraping the bottom of the pan with a wooden spatula. Add the chicken stock, cranberry juice, cranberries, and brown sugar, and cook until the sauce thickens. Add fresh thyme and season with salt and pepper to your liking. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK

NOTES

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Roasted Duck with Cranberry Port Sauce

4 sprigs fresh thyme
1 Long island duck (up to 5 pounds)
1/2 c Cranberry juice
 Salt
1 tb Light brown sugar
3/4 c Red wine
2 c Chicken Stock
1/2 c Fresh cranberries
3 Shallots thinly sliced
5 Black peppercorns
1 tb Fresh thyme finely chopped
6 Juniper berries
1/2 c Port

1. Combine the red wine, port, juniper berries, black peppercorns,  shallots, and thyme in a shallow baking dish. Add the duck, and rub the  marinade all over the outside and inside of the duck. Cover and refrigerate  for at least 8 hours or overnight, turning the duck occasionally.    2. Remove the duck from the marinade and reserve the marinade.    3. Preheat the oven to 400 F.    4. Season the duck with salt and pepper and place on a rack in a medium  roasting pan. Roast the duck approximately 1 - 1/2 hours or until a  thermometer inserted registers 150 F, or to your liking.    5. Remove pan from the oven, drain all of the fat and place the duck on a  platter. Place the pan on the stove over medium-high heat. Add the reserved  marinade while scraping the bottom of the pan with a wooden spatula. Add  the chicken stock, cranberry juice, cranberries, and brown sugar, and cook  until the sauce thickens. Add fresh thyme and season with salt and pepper  to your liking. ? 1997 Lifetime Entertainment Services. All rights  reserved.    MC formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (425g)
Recipe Makes: 4

Calories: 252
Calories from Fat: 27 (11%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.6g
Cholesterol 7.2mg		2 %
Sodium 353.6mg		12 %
Potassium 510.8mg		13 %
Total Carbohydrate 25.8g		8 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 24.9g
Protein 7g		10 %
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: 252

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