Elaines Roast Duck With Succulent Dressing And French Brandy Reduction Sauce
From chefelaine 14 years ago
- 180 minutes to make
- Serves 4
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!
Ingredients
- 1 wild or domestic young duck, about 2 lbs weight shopping list
- 4 mandarin oranges, sectioned shopping list
- 2 cups German marble rye bread, torn into small bite-sized pieces shopping list
- 2 tbsp dehydrated onion shopping list
- salt & pepper to taste preference shopping list
- For the brandy Reduction: shopping list
- 3 oz French brandy shopping list
- 1 ½ oz lemon juice shopping list
- 3 tbsp raw sugar shopping list
- ½ tsp vanilla shopping list
- NOTE! shopping list
- 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. shopping list
How to make it
- 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
- pics to follow
stand the duck up!
Close
dressing
Close
People Who Like This Dish 2
- hollyeats Shaftesbury, UK
- diannehocut Little Rock, AR
- quaziefly ALL POINTS
- chefelaine Muskoka, CANA
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The Rating
Reviewed by 3 people-
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
diannehocut
in Little Rock loved it
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" It was excellent "