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Saturday, February 25, 2012

Roast Duck with Two Sauces

Seasonal Recipe of the Week
Roast duck is one of the easiest dishes to prepare. It comes out best if you cook it twice, so serving it to company is a no-brainer. Remember to save the fat, it's one of the best fats to cook in and it will keep in your freezer.

4 5-pound whole ducks (I like Maple Leaf)
Salt and pepper

Rinse ducks well inside and out and dry then sprinkle with salt and pepper. Take a fork and poke holes all over to help let the fat out. Preheat the oven to 375. Place ducks in roasting pan, and roast for 1 1/2 hours. Let cool and cut in half. Tear out the rib bones and remove the backbone. When it’s time to serve, place duck halves in roasting pan in 400 degree oven and cook for 30 minutes.

Cherry Cassis sauce

2 cups cherry juice
1 12-ounce jar sour cherries (drain and save liquid)
1/2 cup Orange juice
1/2 cup Cassis (black currant brandy)
1/4 cup Honey
2 tablespoons cornstarch, mixed with 2 tablespoons cold water

Combine cherry juice, liquid from cherries and orange juice and cook over medium-high heat for 15 minutes. Add Cassis and honey and taste. Now add the cornstarch mix and cook 3 minutes. Toss in the whole cherries at the end.

Orange Tangerine Sauce

2 cups tangerine juice
2 cups orange juice
2 tablespoons honey
1/2 cup orange marmalade
2 tablespoons Grand Manier or Triple Sec
2 tablespoons cornstarch, mixed with 2 tablespoons cold water

Combine tangerine and orange juice in a sauce pan and cook over medium heat 15 minutes. Add the orange marmalade and the Triple Sec and cook for 3 minutes. Add the water and cornstarch mix to thicken and cook 3 minutes more.