ROAST DUCK WITH PORT-GARLIC SAUCE

Roast Duck With Port-Garlic Sauce image

A delicious duck recipe from the Upperline Restaurant in New Orleans, courtesy of Bon Appetit. I recommend making the sauce a day ahead, as I found that it takes a little longer to reduce than what is stated.

Provided by Vicki Butts (lazyme)

Time 3h40m

Number Of Ingredients 15

Previous Next

Ingredients

5 lb duck, thawed
1 medium onion, quartered
1 carrot, coarsely chopped
1 stalk(s) celery, coarsely chopped
4 1/2 c water
2 Tbsp butter
6 large garlic cloves, sliced
1 c ruby port
1 Tbsp all purpose flour
1/3 c soy sauce
3 Tbsp dijon mustard
3 large garlic cloves, pressed
1 tsp coarse salt
1 tsp pepper
1 tsp dried thyme

Steps:

1. For sauce: Cut off duck wing tips at joint. Combine neck, heart, gizzard and wing tips in large saucepan. Add onion, carrot and celery to pan. Add water and bring to boil. Reduce heat and simmer 1 hour. Strain stock into medium saucepan. Boil stock until reduced to 1 cup, about 15 minutes.
2. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced garlic and saute until golden, about 2 minutes. Add Port and boil 5 minutes. Add reduced duck stock and boil until reduced to 1 cup, about 8 minutes. Mix remaining 1 tablespoon butter and flour in small bowl. Whisk into sauce and simmer until thickened, about 1 minute. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving).
3. For duck: Preheat oven to 400ºF. Trim excess fat from cavity of duck. Using fork, pierce duck skin in several places. Place duck, breast side up, on rack in large roasting pan. Brush soy sauce over duck. Mix mustard and pressed garlic in small bowl. Brush mustard mixture over duck. Mix salt, pepper and thyme in another small bowl. Sprinkle spice-herb mixture over duck and in cavity. Roast duck 45 minutes. Turn duck and roast, breast side down, 30 minutes. Turn duck and roast, breast side up, until duck is deep golden brown and cooked through, about 15 minutes longer.
4. Transfer duck to platter. Serve with sauce.

*** Explore more Roast Duck With Port-Garlic Sauce Recipes »

Comment
Leave a comment

Sambhav Gaming

[email protected]

This recipe was a bit challenging, but it was worth it. The duck was cooked perfectly and the sauce was amazing. I served it with roasted vegetables and it was a hit with my guests.

Charles Lederman

[email protected]

I made this dish for my family and they loved it. The duck was crispy on the outside and moist on the inside. The sauce was also very flavorful. I will definitely be making this again.

M. Naeem

[email protected]

This dish was easy to make and it turned out great. The duck was cooked perfectly and the sauce was delicious. I served it with roasted potatoes and asparagus.

bose Akintola

[email protected]

I'm not a big fan of duck, but I decided to try this recipe anyway. I was pleasantly surprised! The duck was cooked perfectly and the sauce was amazing. I will definitely be making this again.

Sabelo Mbatha

[email protected]

This recipe was a bit time-consuming, but it was worth it. The duck was fall-off-the-bone tender and the sauce was rich and flavorful. I served it with mashed potatoes and roasted vegetables.

Robert Neal

[email protected]

I wasn't sure how this dish would turn out, but I was pleasantly surprised. The duck was cooked perfectly and the sauce was delicious. I will definitely be making this again.

Sakhawat ali Saaikh

[email protected]

This is one of my favorite recipes. The duck is always so tender and flavorful. The sauce is also amazing. I love to serve this dish with roasted vegetables.

Phoka Menziwa

[email protected]

I made this dish for a dinner party and it was a huge success. Everyone loved it! The duck was perfectly cooked and the sauce was divine.

Effy Ssonko

[email protected]

This recipe was easy to follow and the results were amazing. The duck was crispy on the outside and moist on the inside. The sauce was rich and flavorful. I will definitely be making this again.