Recipe

Elaines Roast Duck With Succulent Dressing And French Brandy Reduction Sauce Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 month ago Young wild or domestic duck, impaled on a stand, with dressing below… the cooking process bastes and moisturizes the dressing automatically. A delicious main, the duck also bastes itself as it cooks! Prep:20m Cook:180m Servings:4	Chefelaine
	delicious comforting

stand the duck up!

dressing

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Ingredients

1 wild or domestic young duck, about 2 lbs weight

4 mandarin oranges, sectioned

2 cups German marble rye bread, torn into small bite-sized pieces

2 tbsp dehydrated onion

salt & pepper to taste preference

For the Brandy Reduction:

3 oz French Brandy

1 ½ oz lemon juice

3 tbsp raw sugar

½ tsp vanilla

NOTE!

I don’t normally add vanilla to my reductions, because it often clouds the sauce. But, in this case, the vanilla adds to the flavor of the combination, and this reduction sauce doesn’t need to be perfectly clear.

Directions

Wash the bird well to remove all leftover blood

Impale the bird on a stand to keep it upright for roasting. Don’t have a stand? No problem! A simple paper towel stand will serve the purpose perfectly! Just stick birdie on it, and he’ll roast just fine!

Make the dressing:

Break the bread into bite-sized pieces.

Add the mandarin sections

Add the dehydrated onions

Sprinkle salt & pepper over the bird, and on top of the dressing mixture.

Do not add water, as this dressing will not need it.

During the cooking process, the bird will not only baste itself, but its drippings will moisten the dressing, and the mandarin sections will add moisture as well. BOTH the bird and the mandarins will add succulent flavor.

Place this dressing on the roasting pan, surrounding the upright bird.

Roast in the oven at 350*F for three hours, or until the bird is done to your preference.

Being fowl, I prefer to roast mine to even golden brown color, with no pink juices running before serving.

To serve:

Allow the bird to rest after roasting, laid out on a platter, tented with tinfoil for about 15 minutes.

Carve the bird to your preference. Some prefer to slice it evenly, while others prefer to break it apart.

Drizzle the reduction sauce either on the meat, or around the plate.

ENJOY! :+D

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Comments

sandygalesmith 1 month ago said:
Great recipe.

diannehocut 1 month ago said:
Hi, Elaine! This sounds like a great dish for Thanksgiving...I'm sometimes do a duck instead of a turkey just to be different! Also, nice to have a 'duck that works/bastes' while its cooking! 5up

Dianne

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