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Chicken, Turkey, Duck, etcDuck Recipes >  Roasted Duck with Dried Plums

 

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Chef with red wine glass

ROAST DUCKLING WITH DRIED PLUMS AND PEARL ONIONS

Servings 6
Prep Time:  15 minutes

INGREDIENTS

    Duck 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

    Glaze:
    • 3 tablespoons butter, softened
    • 3 tablespoons packed light brown sugar
    • 1½ tablespoons honey
    • 1½ teaspoons ground cinnamon

    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
     

Preparation

Heat oven to 400°F.
For Stock and Duck: In deep pot large enough to hold duck, combine ingredients for Duck Stock. 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.

For Glaze: Meanwhile, 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.

For Sauce: Meanwhile, in skillet over medium-high heat reduce Armagnac by half; add reserved Duck Stock and reduce by half again; 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 (per serving)

    Calories 1484
    Cholesterol  291mg
    % of Calories from Fat 61% 
    Fat  99g
    Sodium 629mg 
    Carbohydrates  39g
    Protein  59g
    Fiber  3g 
     

California Dried Plum Board - www.californiadriedplums.org/
 

 

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