Roast duckling with dried plums and pearl onions
An initial simmering renders much of the fat from the duck and creates a rich stock that forms the basis of the sauce. Dried plums and pearl onions are natural complements with crisply roasted duck.
Serves 6
Prep time: 15 minutes
Cook time: 1 hour, 20 minutes
Ingredients
a. Stock and duck
- 2 oranges, halved
- 1 onion, halved and studded with 4 cloves
- 2 carrots, coarsely chopped
- 1 stalk celery, coarsely chopped
- 3 slices fresh ginger, about ¼-inch thick and 1 inch in diameter
- 1 tablespoon black peppercorns
- 1 tablespoon vanilla extract
- 1 cinnamon stick
- 2 star anise pods
- 1 (4 to 5-pound) duckling, thawed if frozen
b. Glaze
- 3 tablespoons butter, softened
- 3 tablespoons packed light brown sugar
- 1 1/2 tablespoon honey
- 1 1/2 teaspoon ground cinnamon
c. Sauce
- 2 cups Armagnac, other brandy or apple cider
- 1 cup duck stock (reserved)
- 4 tablespoons butter, divided
- 1 tablespoon sugar
- 1 package (10 ounces) frozen, petite whole (pearl) onions, thawed
- 2 tablespoons water
- 1 cup (about 6 ounces) pitted dried plums
- Salt and pepper, to taste
Directions
a. Stock and duck
- Heat oven to 400°F.
- In deep pot large enough to hold duck, combine all ingredients except duck.
- Prick duck all over with fork; add to pot with water to cover; bring to boil over high heat.
- Cover with plate smaller than pot, to keep duck submerged.
- Cook at low boil 20 minutes.
- Remove duck to foil-lined roasting pan with rack.
- Strain and reserve 1 cup duck stock.
- Roast duck 30 minutes.
b. Glaze
- In bowl, mix glaze ingredients. Coat duck with glaze; roast 15 to 20 minutes more, or until thickest part of breast reaches internal temperature of 170°F. Meat will be slightly pink; roast to 180°F for well done.
c. Sauce
- In skillet over medium-high heat, reduce Armagnac by half.
- Add reserved duck stock and reduce by half again and set aside.
- In another skillet over medium-high heat, melt 1 tablespoon of the butter with the sugar.
- Add onions and water.
- Cook 5 to 8 minutes, tossing often, until onions are golden brown.
- Reduce heat to low; add dried plums and Armagnac mixture.
- Gradually whisk in remaining butter.
- Season with salt and pepper.
Allow duck to rest 10 minutes before carving and serving with sauce.
Nutritional information
- Calories: 615
- Cholesterol: 135 mg
- % of calories from fat: 31%
- Total fat: 21 g
- Sodium: 178 mg
- Carbohydrates: 37 g
- Protein: 26 g
- Fiber: 3 g
- Potassium: 631 mg