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Roast Duck with Cranberry Port Sauce Print Email


5 pound Duckling
1/4 cup Port Wine
2 TBS Butter
2 TBS Flour
1 cup Chicken Broth or stock
1/4 cup Orange Juice
2 TBS Brown Sugar
1/2 cup Cranberries
1 dash Cayenne Pepper
1/2 Lemon
1 dash Salt & pepper

Rinse duck under cold water and pat dry. Remove any large lumps of fat from skin, and pierce skin all over with a fork or paring knife. Rub inside cavity and skin of duck with lemon and season with salt and pepper. Truss bird, place on rack and set in shallow roasting pan. Roast at 350 degrees to your preferred internal temperature (160-180 degrees, about 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 degrees 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, scraping up any browned bits. Add butter and heat until melted. Add flour, stirring until smooth.

Add warm 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 cranberries 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 remaining brown sugar.

To serve, cut duck in quarters using poultry shears and place on serving dishes. Pouring sauce over each serving. Serve immediately. Serves 2-4
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