| 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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