Name: Roast Duckling with Ducky's Port Sauce
Ingredients: 3 Ducklings -; (5 lbs ea); Coarse salt; Freshly ground black pepper; Ground cumin; 1/4 c Orange or lemon juice; === DUCKY'S PORT SAUCE ===; 2 c Tawny Port; 1/2 c Orange juice; 1 1/2 tb Lemon juice; 1 Garlic clove; crushed; 3/4 ts Worcestershire sauce; 2 c Beef stock or broth; 1 ts Peach chutney; 2 ts Blackberry jelly; 1 Red onion; thinly sliced; 1/4 c Frozen butter; cut up

CATEGORY	CUISINE	TAG	YIELD
Meats		Latimes3	6	servings

INGREDIENTS

3		Ducklings -; (5 lbs ea)
		Coarse salt
		Freshly ground black pepper
		Ground cumin
1/4	c	Orange or lemon juice
		=== DUCKY'S PORT SAUCE ===
2	c	Tawny Port
1/2	c	Orange juice
1 1/2	tb	Lemon juice
1		Garlic clove; crushed
3/4	ts	Worcestershire sauce
2	c	Beef stock or broth
1	ts	Peach chutney
2	ts	Blackberry jelly
1		Red onion; thinly sliced
1/4	c	Frozen butter; cut up

INSTRUCTIONS

DUCKY'S PORT SAUCE: Bring Port to simmer in 2-quart saucepan then add
orange and lemon juices. Cook 15 minutes over medium heat. Stir in garlic,
Worcestershire sauce, stock, chutney, jelly and onion. Reduce heat to
medium-low and reduce sauce by half, about 30 minutes. Strain and continue
cooking until sauce turns dark brown and has syrup-like consistency. Whisk
in frozen butter. ROAST DUCKLING: Trim wing tips and neck fat from ducks
and remove giblets. Pat birds dry with paper towels, then rub inside and
out with salt, pepper and cumin. Sprinkle with orange juice. Put ducks on
rack in roasting pan and roast at 500 degrees 25 minutes. Reduce heat to
350 degrees and roast until skin is golden brown and juices are
rosy-colored to yellow, about 40 minutes. Meat thermometer should read 160
to 165 degrees. Remove birds from oven and let them rest at room
temperature 15 to 30 minutes before carving. Discard fat from drippings.
Pour drippings into Ducky's Port Sauce and heat. When hot, pour sauce into
sauce boat and serve with roast duck. Carve each duck into 2 boneless
breasts and leg-thigh portions. Serve each person 1 breast and 1 leg-thigh
portion. Yields 6 servings.
Each serving, with sauce: 1,251 calories, 380 mg sodium, 220 mg
cholesterol, 113 grams fat, 6 grams carbohydrates, 32 grams protein, 0.03
gram fiber
Recipe Source: Los Angeles Times - 12-27-1998
Formatted for Mastercook by Lynn Thomas - [email protected]
Converted by MM_Buster v2.0l.

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