Duck With Amaretto Sauce

INGREDIENTS

INSTRUCTIONS

Source: St Mary Mead Archives  Preheat oven to 400:F.  Paint duck with
caramel coloring. Place duck on vertical roaster or on  rack. NOTE: Do
not let the duck lie flat in the pan. It will fry in  its own fat
instead of roasting. Cook for one hour.  Let rest for 15 minutes, carve
into four pieces--two breasts with the  wings, and two thighs. Fit one
breast and one thigh on a plate; fit  them together. Pour sauce over
duck meat and garnish with toasted  slivered almonds.  AMARETTO SAUCE:
Place garlic and shallots in saucepan. Add red wine,  bring mixture to
a boil. Turn the heat down to a medium simmer and  reduce mixture to
1/3 cup. Add beef stock.  Cook mixture for about 45 minutes, until it
reduces a bit. Skim if  necessary. Strain garlic and shallots out of
the beef/wine mixture.  Return to pan and add Amaretto. Dissolve
liasion in water or dry  sherry. Consistency should be that of heavy
cream. Bring to a full  boil and add cornstarch or arrowroot (NOTE: If
using arrowroot, only  use half the amount specified above) slowly,
whisking continuously.  Let sauce boil for about 2 minutes. Grind in
fresh pepper, and pour  over duck.  Posted to JEWISH-FOOD digest V97
#028 by Brian Mailman  <bmailman@hooked.net> on Jan 23, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 612
Calories From Fat: 110
Total Fat: 12.9g
Cholesterol: 40.8mg
Sodium: 104mg
Potassium: 2155.2mg
Carbohydrates: 104.9g
Fiber: 21.1g
Sugar: 47.6g
Protein: 26.1g