Serving Size : 2 Preparation Time :0:00
Categories : Main Meal Cuisine: "French Style"
1 2kg duck
100 mls red wine vinegar
2 tablespoons sugar
2 tablespoons port
2 tablespoons grand marnier
2 teaspoons arrowroot
1 ounce unsalted butter
Cut the legs off the duck and set aside for another purpose. Remove both breasts from the duck, the skin can also be removed if preferred. Cover and refrigerate.
Remove the skin and any visible fat from the remains of the duck carcass and put into a large pan of water. Bring to boil and reduce the heat to barely simmering. Allow to cook in this manner for an hour.
Drain off stock and refrigerate until the fat forms a solid layer on top, strain into a clean pan and reduce to about 250 mls. You should be left with a clear strong duck stock.
Put the wine vinegar and sugar into a small saucepan, dissolve the sugar and simmer until you are left with a thick mahogany coloured sweet and sour sauce.*
When ready to eat heat a large frying pan, if the skin has been removed from the duck breasts add a little olive oil and butter to the pan (this is unnecessary if the skin is on the duck). Brown the duck breast meat well on both sides. Put into a medium oven, wrapped in foil while finishing the sauce.
Pour off any excess fat from the pan and deglaze with the port, add the duck stock and allow to simmer for a few minutes. Blend the arrowroot with a little water and add to sauce base, stir well and return to boiling point, the sauce will now be slightly thickened.
Remove the duck from the oven and check it is sufficiently cooked, it should be done medium rare. Pour any accumulated juices into the sauce and leave the duck to rest covered.
Add the butter and check the seasoning. Carve the duck into four or five thick slices and serve with sauce. Garnish with fresh orange if you wish.
Description:
"An extravagant recipe, the duck legs will go towards an excellent pate."
