Roast Duck With Juniper Gravy Recipes

ROAST DUCK WITH PRUNES AND JUNIPER BERRIES

Steps:

• Bring 3 cups water, 20 juniper berries, and pinch of salt to boil in large saucepan. Reduce heat to medium; cover and simmer 10 minutes. Set juniper broth aside.
• Preheat oven to 450°F. Cut wing tips from duck; reserve. Sprinkle cavity of duck with salt and pepper. Place heart, liver, and gizzard in cavity, then 10 juniper berries, 4 thyme sprigs, and bay leaf. Tie legs together to hold shape. Place duck, breast side up, in roasting pan. Add wing tips and neck to pan. Pour 1 cup juniper broth over duck. Roast duck in center of oven until beginning to brown, about 30 minutes.
• Meanwhile, bring remaining juniper broth to boil. Add prunes; cover, reduce heat to medium, and simmer until prunes are soft, about 5 minutes. Using slotted spoon, transfer prunes to small bowl.
• Tilt roasting pan; spoon off 1/2 cup fat from top of liquid. Pour 1/2 cup prune poaching liquid over duck. Turn duck, breast side down. Pour 1/2 cup prune poaching liquid over duck. Return to oven; roast 15 minutes. Turn duck, breast side up. Arrange prunes around duck; spoon pan juices over prunes. Drizzle vinegar over duck. Return to oven and roast duck until skin is crisp and juices run clear when thigh is pierced, about 20 minutes longer. Transfer to cutting board, breast side down; let stand 20 minutes.
• Discard wing tips and neck. Using slotted spoon, transfer prunes to bowl. Pour pan juices into medium saucepan; spoon off fat. Add thyme sprig. Boil until juices are reduced to 1 1/4 cups and thickened slightly, stirring occasionally, about 8 minutes. Return prunes to juices to rewarm; season with salt and pepper. Turn duck, breast side up. Cut legs from duck. Cut off wings with some breast attached. Cut breasts from duck; thinly slice crosswise. Arrange duck on platter. Spoon juices with prunes over and serve.

ROAST DUCK WITH PORT-GARLIC SAUCE

Steps:

• For sauce:.
• Cut off duck wing tips at joint. Combine neck, heart, gizzard and wing tips in large saucepan. Add onion, carrot and celery to pan. Add water and bring to boil. Reduce heat and simmer 1 hour. Strain stock into medium saucepan. Boil stock until reduced to 1 cup, about 15 minutes.
• Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced garlic and saute until golden, about 2 minutes. Add Port and boil 5 minutes. Add reduced duck stock and boil until reduced to 1 cup, about 8 minutes. Mix remaining 1 tablespoon butter and flour in small bowl. Whisk into sauce and simmer until thickened, about 1 minute. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving).
• For duck:.
• Preheat oven to 400ºF. Trim excess fat from cavity of duck. Using fork, pierce duck skin in several places. Place duck, breast side up, on rack in large roasting pan. Brush soy sauce over duck. Mix mustard and pressed garlic in small bowl. Brush mustard mixture over duck. Mix salt, pepper and thyme in another small bowl. Sprinkle spice-herb mixture over duck and in cavity. Roast duck 45 minutes. Turn duck and roast, breast side down, 30 minutes. Turn duck and roast, breast side up, until duck is deep golden brown and cooked through, about 15 minutes longer. Transfer duck to platter. Serve with sauce.