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Ingredients
- Duck
- 1/2 c. Caramel coloring Amaretto Sauce (see below)
- 1/4 c. Toasted slivered almonds
- 2 c. Beef stock or possibly bouillon
- 2/3 c. Red wine
- 3 x Shallots, minced
- 2 x Garlic cloves, minced (up to 3)
- 1/4 c. Amaretto Freshly grnd pepper
- 2 tsp Cornstarch or possibly arrowroot
Directions
- Preheat oven to 400:F.
- Paint duck with caramel coloring. Place duck on vertical roaster or possibly on rack.
- NOTE: Don't let the duck lie flat in the pan. It will fry in its own fat instead of roasting. Cook for one hour.
- Let rest for 15 min, carve into four pcs-two breasts with the wings, and two thighs. Fit one breast and one thigh on a plate; fit them together. Pour sauce over duck meat and garnish with toasted slivered almonds.
- AMARETTO SAUCE: Place garlic and shallots in saucepan. Add in red wine, bring mix to a boil. Turn the heat down to a medium simmer and reduce mix to 1/3 c.. Add in beef stock.
- Cook mix for about 45 min, till it reduces a bit. Skim if necessary. Strain garlic and shallots out of the beef/wine mix.
- Return to pan and add in Amaretto. Dissolve liasion in water or possibly dry sherry.
- Consistency should be which of heavy cream. Bring to a full boil and add in cornstarch or possibly arrowroot (NOTE: If using arrowroot, only use half the amount specified above) slowly, whisking continuously. Let sauce boil for about 2 min. Grind in fresh pepper, and pour over duck.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 462g | |
| Recipe makes 2 servings | |
| Calories 644 | |
| Calories from Fat 435 | 68% |
| Total Fat 48.42g | 61% |
| Saturated Fat 17.11g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 880mg | 37% |
| Potassium 499mg | 14% |
| Total Carbs 12.97g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 6.84g | 5% |
| Protein 16.71g | 27% |
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