| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 2 | Ducks, whole | |
| Salt and pepper | ||
| 1 | T | Butter |
| 5 | T | Sugar |
| 2/3 | c | Wine vinegar |
| Juice of 4 oranges | ||
| 1/3 | c | Chicken stock |
| 1/4 | c | Blueberries |
| 1 | T | Cognac |
| 1980 | ernational Culinary Olympics., If you ever find yourself in |
INSTRUCTIONS
Approx. Cook Time: 1:45 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 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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Nutrition (calculated from recipe ingredients)
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Calories: 152
Calories From Fat: 28
Total Fat: 3.2g
Cholesterol: 8.2mg
Sodium: 38.7mg
Potassium: 210.3mg
Carbohydrates: 29.8g
Fiber: 1.1g
Sugar: 28g
Protein: 1.4g