Best 20 Duck Sauce Recipes

DUCK BREAST WITH BERRY SAUCE

Steps:

• Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
• To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

CRISP-TENDER ROAST DUCK WITH CHERRY-ROSEMARY SAUCE

Steps:

• Preheat the oven to 300 degrees F.
• Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
• Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.
• While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.
• After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned.
• Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce.

DUCK SAUCE

Steps:

• Place fruit in a stock pot over medium high heat. Add water, apple juice, soy sauce, apricot preserves, brown sugar, garlic powder, and dry mustard. Bring to a simmer, stirring frequently to dissolve brown sugar. Reduce heat, and continue simmering for 40 minutes, or until fruit is completely soft. Remove from heat and allow to cool.
• Blend sauce in a food processor or blender until completely smooth, adjusting consistency with additional water, if desired. Cover, and refrigerate until ready to use.

PEPPERED DUCK BREAST WITH RED WINE SAUCE

Steps:

• Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
• Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
• Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
• Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.

ROAST DUCK WITH ORANGE SAUCE - CANARD A L' ORANGE JULIA CHILD

Steps:

• Start the stock for the sauce well in advance.
• Brown duck parts with carrot and onion in oil. (or brown carrot and onion with gleaned duck fat).
• Add bullion and water.
• Simmer with herbs and reduce to 2 cups.
• Skim fat, any scum, strain, and set aside, or refrigerate until needed.
• To begin the sauce, bring water to simmer while preparing orange peel.
• The peel is for both the roasting duck, and the sauce. This also, needs to be done in advance.
• Peel oranges, making sure that the strips are only the orange colored part, not the bitter white.
• Julienne into strips about 1/8" or less by 1 1/2 ".
• Simmer in water 6 minutes, drain, rinse in cold water, dry, and set aside.
• Peel orange segments, put in covered container, and set aside, or refrigerate.
• Prepare duck by trimming loose fat, making sure all feathers are gone, and remove wishbone from breast (optional).
• Prick skin to allow fat to escape, and to baste the duck during the cooking.
• Season cavity of ducks with salt and pepper, and place 1/3 of orange peel and 1/3 of orange segments inside.
• The small ducklings will take about 25 to 30 minutes to roast, so you might want to continue the sauce at this point and preheat the oven to 450°F.
• In a saucepan, blend sugar and vinegar over low heat to dissolve.
• Boil rapidly until mixture begins to caramelize.
• Lower heat to simmer, add half the duck stock, and stir until mixture is no longer caramelized.
• Remove from heat.
• Add remaining stock, blended cornstarch with 2 tablespoons of the port, remaining orange peel, and all but a few orange segments (saved for garnish).
• Simmer for 3-4 minutes, correct seasoning, and keep warm. Sauce should be clear and slightly thickened.
• Place ducklings on rack in small roasting pan, breast side up and place in oven.
• Roast 5 minutes, reduce heat to 350°F, and turn on side, and place back in oven.
• Continue to roast and turn, until duck is breast up. Roast 25 to 30 minutes total.
• When ducklings are done (juice will be rosy clear) place on warmed individual platters and keep warm.
• Finish sauce by removing fat from roasting pan and deglaze with port.
• Add to sauce.
• Bring sauce to simmer, add orange liqueur, and correct seasoning with lemon juice if sauce seems too sweet.
• Remove sauce from heat, swirl in butter and spoon some over ducks and put remainder in a warmed sauceboat.
• Garnish ducks with remaining orange segments, place rice and peas on platters and serve.

DUCK BREASTS WITH PORT REDUCTION SAUCE

Steps:

• Using a sharp knife, trim away excess skin from the duck (leaving enough to amply cover the breast). Using a sharp knife, score the skin, first cutting diagonally in one direction, and then the other, in a crosshatch manner. Cut all the way through the skin and most of the fat, but avoid the flesh. Alternatively, you can use a Jaccard tool to pierce the skin. On a small rimmed baking sheet or a plate, place a 1/4 inch layer of salt rough the size of the duck breast. Place duck breast skin-side down on bed of salt. Let stand at room temperature for 1 hour. Remove and brush off salt with a stiff brush. Line a small rimmed baking sheet or shallow dish with ice cubes and cover with plastic wrap. Place duck breast skin-side down on plastic wrap and weight it with a cheesecloth bundle filled with pie weights or dried beans for 25 minutes at room temperature.
• Preheat oven to 350 degrees. Remove cheesecloth bundle and season flesh side with pepper, and place skin side down, in an unheated 10-inch skillet. Top again with cheesecloth bundle and cook over medium-low heat until a small pool of fat forms in the pan. As fat accumulates, spoon off into a heatproof bowl and reserve for another use; allowing it to cool before storing in an airtight container at room temperature. Continue to cook duck until the skin is nicely browned and crisp, about 25 minutes. Use tongs to turn breast over and top with cheesecloth bundle for 1 minute. Remove bundle and transfer skillet to oven and cook until duck is medium rare, 8 to 12 minutes. It should register 125 degrees on an instant-read thermometer inserted into the thickest part. Transfer to a wire rack set over a rimmed baking sheet to rest for 5 to 7 minutes. The duck will continue to cook slightly during this time.
• Drain all of fat from the pan and place over medium heat. Add the shallots and cook until soft, about 2 minutes. Increase heat to medium high and add the port, chicken stock, and thyme, scraping the bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until sauce is syrupy and reduced to 1/3 cup. Remove from heat and whisk in butter until fully incorporated. Season to taste with salt and pepper and serve.
• Slice duck crosswise on a slight angle into 1/4-inch-thick slices, fan out on serving plates, and drizzle with sauce before serving.

DUCK BREASTS WITH CITRUS PORT CHERRY SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch). Season both sides of each duck breast with salt and pepper.
• In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down. Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes. Place the seared duck breasts in a baking dish skin side up, and put them in oven. Bake for 12 minutes. Remove the duck breasts from the oven and allow them to rest for 5 minutes.
• Meanwhile, pour off most excess fat from skillet, and place it back on the stovetop over medium heat. Add the shallots and saute until translucent. Pour in the port wine and orange juice, and scrape up any brown bits on the bottom of the pan. Add the orange zest and chopped cherries and bring to a boil. Simmer for about 5 minutes to reduce the mixture and thicken, mashing the cherries with the back of a wooden spoon to extract flavor as they cook.
• Slice the breasts into 1/4-inch slices on a diagonal. Pour the cherry port sauce over the top and enjoy!
• Cook's Note: excess duck fat can be refrigerated and is great for cooking potatoes or eggs.

DUCK WITH CHERRY SAUCE

Steps:

• Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until juices run clear and a thermometer reads 180°. (Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before carving. , Meanwhile, for sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through. Serve with duck. Garnish platter with fruit and kale if desired.

ROAST DUCK WITH ORANGE SAUCE

Steps:

• Heat oven to 350°F.
• Fasten neck skin of duckling to back with skewers. Fold wings across back with tips touching. Place duckling, breast side up, on rack in shallow roasting pan. Pierce skin all over with fork. Loosely tie legs to the tail, if desired, to better hold even shape during cooking. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• Roast uncovered about 2 hours 30 minutes or until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Place tent of aluminum foil loosely over breast during last hour to prevent excessive browning. Place duckling on heated platter. Let stand 15 minutes for easier carving.
• Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan. Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Stir in orange sections and liqueur. Brush duckling with some of the orange sauce. Serve with remaining sauce.

ROAST DUCK BREAST WITH BALSAMIC AND APRICOT SAUCE

Steps:

• Make sauce:
• In a 1 1/2-quart heavy saucepan cook shallot in 1 teaspoon butter over moderately low heat, stirring, until softened. Carefully add Port and brandy and boil until reduced by half. Add demiglace and simmer 5 minutes, or until reduced to about 2/3 cup. Pour sauce through a fine sieve into a small bowl and return to pan. Stir in apricot, vinegar, and salt and pepper to taste. Simmer sauce until apricot is just heated through and stir in remaining tablespoon butter.
• Preheat oven to 450° F.
• Put duck breasts, skin sides down, on a cutting board. Using a sharp knife and following shape of breast, trim all sinews, excess skin, and fat. With a fork carefully prick skin all over without piercing meat.
• Heat an ovenproof cast-iron skillet over moderately high heat until hot and add oil, swirling skillet until coated evenly. Pat duck dry and season with salt and pepper. Put duck, skin sides down, in skillet. Reduce heat to moderate and cook duck until skin is deep golden, about 3 minutes. Turn duck over and cook 2 minutes more. Remove duck from skillet and pour off fat. Return duck, skin sides down, to skillet and roast in middle of oven 5 minutes for medium-rare. Keep duck warm and reheat sauce over low heat.
• Slice duck on the diagonal and serve with sauce.

SEARED DUCK BREAST WITH FIG SAUCE

Steps:

• For the duck breasts: Sprinkle each duck breast liberally with salt and pepper. Heat the vegetable oil in a large cast-iron skillet over medium-low heat. Add the duck skin-side down and reduce the heat to low, cooking as the fat slowly renders and the skin becomes crispy, 8 to 10 minutes.
• Once the skin is crispy and golden brown, flip and continue cooking until a thermometer reads 128 to 130 degrees F when inserted into the thickest part of the breast (for medium-rare doneness), 5 minutes. Transfer to a plate or cutting board and allow to rest about 5 minutes. It will carryover cook to about 135 degrees F. Don't tent with foil in order to ensure the duck skin will stay crispy.
• For the fig sauce: Pour off all but 1 or 2 tablespoons of fat from the skillet, reserving the excess for another use. Over medium heat, add the shallots and cook until softened. Add the sherry and reduce by half. Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5 to 7 minutes. Remove from the heat, season with salt and pepper and whisk in the butter. Garnish with chopped chives.
• Serve the sauce alongside thinly sliced duck breast.

ROAST DUCK BREASTS WITH POMEGRANATE-CHILE SAUCE

Steps:

• For sauce:
• Stir sugar and 1/2 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is deep amber color, swirling pan occasionally, about 8 minutes. Add juice, broth, and California chiles. Boil until sauce is reduced to 1 1/2 cups, about 25 minutes. Remove from heat; cool. Puree in tightly covered blender until smooth, about 2 minutes. Transfer to bowl. Whisk in adobo sauce, vinegar, and cumin. Season to taste with generous amount of coarse salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill. Rewarm over low heat before using.
• For duck:
• Preheat oven to 400°F. Score skin of duck (don't cut into flesh) with 5 cuts in 1 direction; repeat in opposite direction, making diamond pattern. Sprinkle duck all over with coarse salt, pepper, and ground coriander. Place 2 large ovenproof skillets over medium-high heat. Add duck, skin side down, to skillets, dividing equally. Cook duck until skin is crisp and deep brown, about 7 minutes. Turn duck over; cook 1 minute. Pour off fat. Transfer skillets to oven. Roast duck until cooked to mediumrare, about 5 minutes.
• Transfer duck to cutting board. Let rest 5 minutes. Thinly slice each breast crosswise on slight diagonal. Arrange slices on plates. Spoon sauce over. Sprinkle with pomegranate seeds.
• Available at some supermarkets and at specialty foods stores and Latin markets.
• ** Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.

ROASTED DUCK BREASTS WITH WILD MUSHROOM STUFFING AND RED-WINE SAUCE

Steps:

• Make the stuffing: Preheat oven to 350 degrees. Bake bread cubes in a single layer on a rimmed baking sheet until just golden, about 25 minutes. Let cool completely. Pulse in a food processor (in batches, if needed) until coarse crumbs form, about 15 seconds; transfer to a bowl. Add 1/4 cup oil; toss well. Spread breadcrumb mixture on the baking sheet, and bake, stirring occasionally, until deep golden brown, about 15 minutes. Transfer to a large mixing bowl.
• Heat remaining 3 tablespoons oil and 2 tablespoons butter in a large skillet over medium-low heat until butter has melted. Add leeks, celery root, and garlic; cook, stirring occasionally, until leeks are soft, about 15 minutes. Raise heat to medium. Stir in mushrooms and thyme; season with salt and pepper. Cook, stirring occasionally, until mushrooms are soft, about 10 minutes. Remove from heat. Stir vegetable mixture into breadcrumb mixture; let cool completely.
• Prepare the duck: Place duck breasts, skin sides up, on a cutting board. Using a sharp knife, score lines, 1/2 inch apart, in a cross-hatch pattern into the fat; cut almost all the way through, but do not cut into flesh. Season both sides with salt and pepper. Cut six 14-inch pieces of kitchen twine. Lay 3 pieces of twine about 2 inches apart on cutting board. Place 1 duck breast half, skin side down, crosswise over twine. Place about 1/2 cup stuffing on top of duck. Top with another breast half, skin side up. Tie together tightly with the twine. Repeat with remaining breasts. Stuffed duck can be refrigerated, covered, overnight. Bring to room temperature before cooking.
• Bake remaining stuffing: Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Stir together remaining stuffing and 1 1/4 cups stock in a large bowl. Transfer to prepared dish. Bake until top is crisp and pale golden brown but center is moist, about 30 minutes.
• Meanwhile, cook the duck: Heat a large skillet over medium heat. Add duck breasts to skillet. Cook, turning once, until golden brown, 5 to 7 minutes per side. Transfer breasts to a plate; pour fat from skillet into a heatproof container. Return breasts to skillet, and place in oven. Cook until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees.for rare, 25 to 30 minutes. Transfer to a plate; let rest in a warm place, loosely covered with foil, 15 minutes. Pour fat from skillet.
• Make the sauce: Lightly wipe out skillet, and place over medium-high heat. Add wine; cook until reduced by half, about 5 minutes. Add port, if desired, and stock. Simmer until reduced by half, about 5 minutes. Add accumulated juices from the duck to skillet. Season with salt and pepper; whisk in butter. Pour sauce through a fine sieve into a gravy boat. Slice duck, and serve drizzled with sauce, with baked stuffing on the side.

BREAST OF DUCK WITH PORT SAUCE

Steps:

• Make the marinade:
• In a bowl whisk together the wine, the vinegar, the soy sauce, the lemon juice, the garlic, the gingerroot, the oil and salt and pepper to taste.
• Put the duck breasts in a large resealable plastic bag, pour the marinade over them, and seal the bag. Put the plastic bag in a large bowl and let the duck marinate, chilled, overnight. Remove the duck from the marinade and pat it dry between layers of paper towels. Score the skin of each duck breast in a crosshatch pattern with a sharp knife and sprinkle both sides of the duck with salt and pepper to taste. Heat 2 heavy skillets over moderately high heat until they are hot and in each skillet cook 1 of the duck breasts, skin side down, for 10 minutes. Turn the duck and cook it for 2 minutes more, transfer the skillets to the middle of a preheated 450°F. oven (wrap the skillet handles with a double thickness of foil if the handles are not ovenproof), and roast the duck for 5 to 7 minutes, or until a meat thermometer registers 145°F. to 150°F. for medium meat.
• While the duck is roasting, in a small heavy saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, swirling the pan, until the mixture is a golden caramel. Add the vinegars carefully, swirling the pan until the caramel is dissolved, and reserve the mixture.
• Transfer the duck to a cutting board and let it stand, covered loosely with foil, for 5 minutes. Pour off all but 2 tablespoons of the fat from 1 of the skillets and in the fat remaining in the skillet cook the shallot and the garlic over moderately low heat, stirring, until the shallot is softened. Add the dry red wine and boil the mixture until it is reduced by half. Add the broth, boil the mixture until it is reduced by one third, and pour the mixture through a fine sieve set over the reserved vinegar mixture, pressing hard on the solids. Whisk in the cream and the Port, simmer the mixture for 1 minute, and add the beurre manié, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk into the sauce any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
• Cut the duck diagonally across the grain into thin slices, divide the duck slices among 8 plates, and spoon the sauce over the duck. Serve the duck with the dried cherry and shallot confit.

SUSAN'S DUCK BREAST WITH FIG AND PORT SAUCE

Steps:

• Preheat oven to 400°F.
• In a pan, combine beef stock and chicken stock. Bring to boil and let simmer until mixture is reduced down to 1/2 cup. Set stock reduction to the side.
• While stock is reducing on the stove,lightly score fat side of duck breast, with a sharp knife, in a diamond pattern. Sprinkle duck breasts with thyme, garlic, paprika, salt and pepper to season. Let sit, for 20minutes.
• In a hot skillet pan, heat to medium high. Add olive oil. Add duck breast, fat (skin) side down, and cook for 6 minutes.
• Turn duck over and let cook 2 minutes.
• Remove duck breast to foil lined baking pan, meat side down, and bake in oven for 5-6 minutes. Remove from oven and let rest on cutting board for at least 5minutes.
• Meanwhile in skillet, drain off most of fat. Add 2tbsp of butter to pan.
• Add shallot and cook until tender.
• Add port wine and bring to a boil. Reduce by half.
• Add 1/2 cup stock reduction and bring mixture to a boil. Simmer sauce low until reduced by 1/3 or sauce is a syrupy glaze.
• Add fig preserves. Stir until completely melted and combined into sauce.
• In a cup combine remaining 1 tbsp flour and 1 tbsp butter (beurre manie).
• Add flour mixture to sauce and stir well to combine. Bring sauce to boil, stirring, until sauce thickens. That will take only 2 minutes or so. Remove from heat.
• Cut duck breast, into 1/2 inch slices, angled, against the grain.
• On serving plates, place sauce on bottom and place several slices of duck breast on top. Drizzle just a bit more sauce over top of duck slices. Repeat on all serving plates.
• Serve immediately. Bon Appetit.

DUCK BREAST WITH ASIAN SAUCE

Steps:

• Prep time does not include marinating time.
• Method for the duck.
• Combine all marinade ingredients and add duck, marinate several hours or overnight.
• Remove duck from marinade and prick skin all over, reserve marinade for later use.
• Heat fry pan add duck skin side down and cook until browned and crisp (a lot of fat will escape from duck, drain fat from pan several times while cooking skin) remove duck and place on wire rack breast side down and cook in preheated oven 190°C for 25 minutes. Let rest for 5 minutes after cooking.
• While duck is cooking make the sauce. Add reserved marinade, extra honey and hoisin to a saucepan bring to boil then reduce heat to a simmer. Mix cornflour with a little water add to pan and stir until mixture thickens.
• Serve duck with either rice timbales or vegetables and noodles.
• To serve with rice timbales.
• Boil some water in a pan, add rice and boil until tender.
• Melt butter in a fry pan, add chopped mushrooms and pepper and cook until soft. Add chopped herbs and rice and stir until heated.
• Butter the inside of two moulds and press rice mixture into them, leave them for 5 minutes before turning out. You can also make these ahead of time and just reheat in the microwave before serving.
• OR.
• To serve with vegetable and noodles.
• Cook noodles in a pan of boiling water until tender, drain and set aside.
• Heat oil in a fry pan or wok add garlic and ginger stir fry for about 1 minute. Add carrots and cook for another minute, add sauces and water and cook for a couple of minutes more. Add snow peas and cook until vegetables are just tender.
• Add noodles and stir until heated through.
• For a photo visit http://the-best-recipes.blogspot.com/.

ROAST WILD DUCK WITH CRANBERRY SAUCE

Steps:

• Rinse duck under cold water and pat dry. Remove any large lumps of fat from skin. Rub inside cavity and skin of duck with lemon. Season cavity and skin with salt and pepper. Truss bird, place on rack and set in shallow roasting pan. Roast at 350°F for 30 minutes.
• Pierce skin all over with fork to release fat. Continue roasting until duck is completely cooked, around 1-1/2 to 2 hours.
• Once every hour, remove all but 1 cup of fat from pan (some remaining fat will keep pan from scorching). Increase oven temperature to 500°F for the last 15 minutes of roasting to crisp skin. Remove duck from oven and set on warm plate. Pour off and discard fat.
• Place roasting pan on top of stove. Add port and heat over low heat, scrapping up any browned bits. Add butter and heat until melted. Add flour, stirring until smooth. Add chicken broth and whisk constantly until smooth and thickened, around 2 to 3 minutes. Stir in orange juice and 2 tablespoons brown sugar and mix well. Add cranberries and cook over high heat until cranberries pop, around 2 to 3 minutes. Add cayenne and more salt and pepper to taste. If mixture is too tart, add more brown sugar.
• To serve, using poultry shears cut duck in half lengthwise. Place on two serving dishes. Pour half of sauce over each serving. Serve immediately.

DIVINE BONELESS DUCK BREAST WITH PORT WINE SAUCE

Steps:

• marinade:.
• In a bowl whisk together the wine, the vinegar, soy sauce, lemon juice, garlic, gingerroot, oil and salt and pepper to taste.
• Put the duck breasts in a large resealable plastic bag, pour the marinade over them, and seal the bag.
• Put the plastic bag in a large bowl and let the duck marinate, chilled, overnight.
• Remove the duck from the marinade and pat it dry between layers of paper towels.
• Preheat oven to 450.
• Score the skin of each duck breast in a crosshatch pattern with a sharp knife and sprinkle both sides of the duck with salt and pepper to taste.
• Heat 2 heavy skillets over moderately high heat until they are hot and in each skillet cook 1 of the duck breasts, skin side down, for 10 minutes.
• Turn the duck and cook it for 2 minutes more.
• Transfer the skillets to the middle of the preheated 450°F oven (wrap the skillet handles with a double thickness of foil if the handles are not ovenproof), and roast the duck for 5 to 7 minutes, or until a meat thermometer registers 145°F to 150°F for medium meat.
• While the duck is roasting, in a small heavy saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, swirling the pan, until the mixture is a golden caramel. Add the vinegars carefully, swirling the pan until the caramel is dissolved, and reserve the mixture.
• Transfer the duck to a cutting board and let it stand, covered loosely with foil, for 5 minutes.
• Pour off all but 2 tablespoons of the fat from 1 of the skillets and in the fat remaining in the skillet cook the shallot and the garlic over moderately low heat, stirring, until the shallot is softened.
• Add the dry red wine and boil the mixture until it is reduced by half.
• Add the broth, boil the mixture until it is reduced by one third, and pour the mixture through a fine sieve set over the reserved vinegar mixture, pressing hard on the solids.
• Whisk in the cream and the Port, simmer the mixture for 1 minute, and add the beurre manié, a little at a time, whisking until the sauce is smooth.
• Simmer the sauce, whisking occasionally, for 2 minutes, whisk into the sauce any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
• Cut the duck diagonally across the grain into thin slices, divide the duck slices among 8 plates, and spoon the sauce over the duck.
• **A beurre manié is made by kneading together 3 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour.

DUCK WITH BLACKBERRY SAUCE

Steps:

• Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel. Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon. Mix in Cognac and maple syrup. Set sauce aside. (Can be prepared 1 day ahead. Cover and chill.)
• Preheat oven to 400°F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
• Meanwhile, bring sauce to simmer over low heat. Add remaining 1 tablespoon butter and whisk just until melted. Season to taste with salt and pepper.
• Spoon sauce onto plates. Slice duck and place atop sauce. Garnish with additional berries, if desired, and serve.

HERB-RUBBED DUCK WITH TART CHERRY AND SAGE SAUCE

Steps:

• 1. Herb rub. If using fresh bay leaves, pull out the center veins. Combine all the ingredients for the herb rub in a spice mill or blender and grind to a coarse paste.
• 2. Marinating the duck. Cut up the ducks by removing the 2 legs and the 2 boneless breasts (with skin) from each bird. Reserve the necks and carcasses. Score the skin on the breasts by drawing a very sharp knife across the skin in a diagonal crisscross pattern, 4 or 5 lines in each direction. Be careful to cut only into the skin and not into the flesh. This helps render the fat quickly when the breasts are cooked. Rub the duck breasts and legs with the herb paste as evenly as you can, rubbing some inside the scored cuts. Put them in a medium bowl, cover, and let marinate in the refrigerator for at least 3 hours or as long as 24 hours.
• 3. Stock. Cut the wings off the duck carcasses, remove as much skin and fat as comes off easily, and cut the carcasses in half (you can bend them until they snap, then cut between bones, or use a cleaver). You should now have 4 wings, 4 pieces of carcass, and 2 necks. Heat the oil in a large (6- to 8-quart) heavy-bottomed pot over high heat. Add these 10 pieces to the pot and brown them for 10 to 12 minutes, turning once or twice. This step is important for building flavor in the stock but not all of the surfaces need to be evenly brown. Pour off the fat that has accumulated in the pan, then pour in enough cold water to barely cover the bones. Bring the stock to a boil, turn the heat to very low, and skim off any fat or foam that rises to the surface. Add the onion, carrot, celery, thyme, and bay leaves and gently simmer uncovered for 2 to 3 hours.
• Sauce. Strain the stock, discard the bones, and return the stock to the pot. Add the wine, shallot, and cherries. Boil the sauce until it is thickened and reduced to about 2 cups, 45 to 60 minutes. (The sauce can be made a day ahead and refrigerated for up to 2 days.)
• Roasting the legs. Preheat the oven to 425°F. About 45 minutes before serving, heat a large (10- to 12-inch) ovenproof skillet (cast iron works well) over medium-high heat. Pour in a film of vegetable oil and heat. Add the duck legs skin side down and cook until the skin side browns, 4 to 5 minutes. Without turning the legs over, put the pan in the oven and roast for 10 minutes. Turn the duck legs and continue to roast until the skin is very brown and crisp and the meat is tender when pierced with a fork, about 20 minutes longer. Remove them from the oven and let rest on a plate in a warm spot.
• 6. Sautéeing the breasts. When the legs have been in the oven for 20 minutes, begin to cook the breasts. Pour a thin film of oil into another large (12-inch) skillet and heat it over medium heat until hot. Add the duck breasts skin side down, reduce the heat to medium-low, and let cook slowly and undisturbed. After 5 minutes, about 1/2 inch of fat will have rendered into the pan, which will help render the remaining fat from under the skin. Continue to cook the breasts until the skin is very brown and crisp, another 5 to 10 minutes. If the rendered fat rises above the level of the skin and the duck meat begins to be submerged, pour some of it off into a small bowl. This will prevent the breast meat from overcooking before the skin is crisp. When the skin is crisp but not blackened, turn the breasts over and cook just 1 minute for rare or 2 to 5 minutes for medium-rare to medium. The meat should feel firm but still springy and an instant-read thermometer inserted horizontally into the breast should register 120°F to 125°F for rare, 130°F to 135°F for medium-rare to medium. The temperature will continue to rise about 10° as they rest. Transfer them to the plate with the legs and let them sit on the back of the stove for 4 to 5 minutes before carving.
• 7. Finishing. Bring the sauce to a simmer and stir in the chopped sage, thyme, and balsamic vinegar. Taste and season with salt and pepper as needed. Arrange the duck legs on a warmed platter or individual plates. Using a sharp thin knife, slice the breasts on a diagonal 3/8 inch thick and arrange the slices in a fan shape leaning against the legs. Pour the sauce over and around the duck.
• Resembling giant raisins, sweet and sour varieties of dried cherries from Yakima Valley in Washington are exciting and relatively new ingredients. Dried sweet cherries have a prunelike flavor, but the tart (sour or pie) cherries, which are usually processed with sugar, have a brilliant tangy flavor. When simmered with wine and duck stock, they make a balanced, savory, and full-flavored sauce that plays beautifully off the crispy citrus-rubbed duck in this recipe.