Roast duck with cranberry sauce
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Roast duck with cranberry sauce
  Roast    Duck    Sauces    Cranberry    Poultry    Holiday  
Last updated 6/12/2012 1:20:34 AM. Recipe ID 52378. Report a problem with this recipe.
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      Title: Roast duck with cranberry sauce
 Categories: Poultry, Holiday, Sauces
      Yield: 2 Servings

      4 lb To 5,thawed if froze
    1/4 c  Port
      2 tb Butter
      2 tb Flour
      1 c  Chicken broth
    1/4 c  Orange juice
      2 tb To 4 brown sugar
    1/2 c  Cranberries; fresh
      1 ds Cayenne pepper
    1/2    Lemon
           Salt to taste
           Fresh ground pepper to taste
    Rinse duck under cold water and pat dry.Remove any large lumps of
  fat from skin.Rub inside cavity and skin of duck with lemon and
  season cavity and skin with salt and pepper.Truss bird,place on rack
  and set in shallow roasting pan.Roast at,350 deg.for 30 minutes.Then
  pierce skin all over with fork to release fat.
    Continue roasting until duck is completely cooked,1 1/2 to 2
  hours.About once every hour,remove all but 1 cup of fat from pan,some
  remaining fat will keep pan from scorching.Increase oven temperature
  to 500 deg.for the last 15 minutes of roasting to crisp skin..
    Remove duck from oven and set on warm plate.Pour off and discard
  fat.Place roasting pan on top of stove.Add port and heat over low
  heat, scrapping up any browned bits.Add butter and heat until
  melted.Add flour, stirring until smooth.
    Add chicken broth and whisk constantly until smooth and thickened,2
  to 3 minutes.Stir in orange juice and 2 tbs.brown sugar and mix
  well.Add cran- berries and cook over high heat until cranberries
  pop,2 to 3 minutes.Add cayenne and more salt and pepper to taste.If
  mixture is too tart,add re- maining brown sugar...
    To serve, cut duck in half lengthwise,using poultry shears,and
  place on two serving dishes.Pour half of sauce over each
  serving.Serve immediately. Makes two servings....

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Recipe ID 52378 (Apr 03, 2005)

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