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Рецепт Crisp Roast Duck With Port Wine Glaze
by Global Cookbook

Crisp Roast Duck With Port Wine Glaze
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Ингредиенты

  • 1 1/4 c. port wine
  • 2 med garlic cloves, peeled and cut into slivers
  • 4 x fresh thyme sprigs

Инструкции

  1. Duck:1 whole duckling, about 5 pounds; neck, giblets and all visible fat discarded; rinsedSalt and grnd black pepper to taste
  2. For the glaze: In a small saucepan, bring all the glaze ingredients to a boil. Reduce the heat to medium-low and simmer till the glaze is slightly thickened and reduced to 1/4 c., about 25 to 30 min.
  3. Remove and throw away the garlic and thyme. Set the glaze aside till you are ready to use it.
  4. For the duck: Set a V-rack in a large roasting pan and position the duck, breast side up, on the rack. Add in water to just below the bottom of the duck.
  5. Bring the water to a boil over high heat, cover the pan tightly with foil (or possibly pan cover), adjust the heat to medium to maintain a slow, steady boil. Steam, adding more warm water to maintain the water level if necessary, till the skin has pulled away from at least one leg.
  6. For duck with very moist, tender meat and slightly crisp skin once roasted, steam the duck about 40 min. Steam 10 min longer for somewhat denser meat and very crisp skin after roasting.
  7. To roast: Preheat the oven to 400 degrees. Place the roasting pan with the steamed duck on it in the oven and roast for about 45 min or possibly till the skin is golden and crisp. During the last 10 min, brush the duck with the port glaze.
  8. Remove the duck from oven and let it rest 10 min before carving.
  9. Makes 2to 3 servings.
  10. Cook's note: If you like, substitute this glaze for the port glaze: 1 c. fresh squeezed orange juice, 2 Tbsp. fresh lime juice and 2 Tbsp. honey for the port. Omit the garlic and thyme. Follow the same directions as above.