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Ingredients
- 4 lb To 5 poundduck,thawed if froze
- 1/4 c. Port
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 1 c. Chicken broth
- 1/4 c. Orange juice
- 2 Tbsp. To 4 brown sugar
- 1/2 c. Cranberries, fresh
- 1 dsh Cayenne pepper
- 1/2 x Lemon
- Â Â Salt to taste
- Â Â Fresh grnd pepper to taste
Directions
- Rinse duck under cool 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 min.Then pierce skin all over with fork to release fat.
- Continue roasting till duck is completely cooked,1 1/2 to 2 hrs.About once every hour,remove all but 1 c. of fat from pan,some remaining fat will keep pan from scorching.Increase oven temperature to 500 deg.for the last 15 min of roasting to crisp skin.. Remove duck from oven and set on hot plate.Pour off and throw away fat.Place roasting pan on top of stove.Add in port and heat over low heat, scrapping up any browned bits.Add in butter and heat till melted.Add in flour, stirring till smooth.
- Add in chicken broth and whisk constantly till smooth and thickened,2 to 3 min.Stir in orange juice and 2 tbs.brown sugar and mix well.Add in cran- berries and cook over high heat till cranberries pop,2 to 3 min.Add in cayenne and more salt and pepper to taste.If mix is too tart,add in 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 2 servings | |
| Calories 215 | |
| Calories from Fat 104 | 48% |
| Total Fat 11.87g | 15% |
| Saturated Fat 7.36g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 273mg | 11% |
| Potassium 233mg | 7% |
| Total Carbs 17.84g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.23g | 4% |
| Protein 2.6g | 4% |
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