| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 2 | Ducks, whole | |
| Salt and pepper | ||
| 1 | tb | Butter |
| 5 | tb | Sugar |
| 2/3 | c | Wine vinegar |
| Juice of 4 oranges | ||
| 1/3 | c | Chicken stock |
| 1/4 | c | Blueberries |
| 1 | tb | Cognac |
| Approx. Cook Time: 1:45 |
INSTRUCTIONS
SAUCE Season ducks with salt and pepper and roast at 500F for 30 minutes. Reduce heat to 350F and roast 60-75 minutes, or until ducks are tender. Baste two or three times with pan drippings. Cool ducks 20 minutes then carve and arrange on a warm platter. Meanwhile, heat butter and sugar until caramelized. Add vinegar, orange juice and stock. Stir until caramel is dissolved, then boil until reduced to a syrup. Add blueberries and cognac and spoon sauce over duck. The creator of this masterpiece is Bruno Marti, owner of La Belle Auberge in Ladner, B.C. and a member of the winning B.C. team in the 1980 International Culinary Olympics. (If you ever find yourself in the vicinity of Vancouver, B.C., take the Deas Island tunnel over to Ladner and take in a meal at this wonderful, rather out of the way, restaurant. You owe it to yourself. -- FHT) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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