Crispy Duck with Port Wine Sauce
Alexander Bernard | Yield: 3-4
This beautiful duck dish from Chef Alexander Bernard goes well with a variety of side dishes and vegetables. Give it a try!
- 1 Pekin Duck, 4 to 5 pounds
- 1 1/4 tablespoons coarse salt
- 1 1/4 tablespoons freshly-ground black pepper
- 1 small onion, large diced
- 1 small carrot, large diced
- 1 small orange, skin on, large diced
- 2 tablespoons rice wine vinegar
- 1/2 cup Ruby Port
- 1/2 shallot, peeled, finely diced
- 1/2 teaspoon black peppercorns
- 1 small sprig of thyme
- 1 small bay leaf
- 1 cup Duck and Veal Demi-Glace
- Salt and freshly-ground black pepper, to taste
- Preheat oven to 375 degrees F.
- To prepare duck: remove the giblets from cavity. Rinse under cold water, pat dry with paper towel and trim the fat from the tail. Season the cavity with salt and pepper. Stuff the onions, carrots and oranges inside the cavity. Truss. Rub the rice wine vinegar over the duck and season with salt and pepper. Place in a large roasting pan.
- Roast the duck for 1 to 1 1/2 hours until golden brown and crispy. Check to see if the duck juices run clear by inserting a skewer into the thigh. Remove the duck and allow to cool.
- While the duck is roasting, make the Port wine sauce. In a saucepan over medium heat, place the Port, shallot, peppercorns, thyme and bay. Slowly simmer for 10 to 15 minutes, reducing the liquid by 1/3. Whisk in the demi-glace. Season with salt and pepper. Strain. (This sauce can be kept tightly covered in the refrigerator for up to 1 week.)
- Heat the Port wine sauce (if needed). Cut the breasts from the bones and remove the legs. Serve with a generous ladle of sauce and your favorite vegetables.