Roast Duck and Blueberry Sauce

While; duck is not used anywhere as often as chicken, turkey and other poultry it none-the-less remains a gastronomic delight that we should all try at least once in our lives. This particular recipe for roast duck is an oldie yet goodie (it has been in my family for quite a number of generations now).

The methods used in cooking this dish and its ingredients (listed below) can be modified to better reflect your own personal tastes, preferences, budget, skill levels etc. For instance; from time to time, I will add a teaspoon or so of mint sauce, cranberries and a splash of lemon juice.

Ingredients:

4 to 4½ Pound (approximately 2 kg) Duck

2 Cups of Duck, Chicken or Turkey Stock

1 Cup (approximately 6 ounces) of Fresh Blueberries

1/3 Cup of Shallots

¼ Cups of Honey

¾ Cups of Granulated Sugar

1½ Teaspoons of Fresh Tarragon

½ Teaspoons of Mixed Herbs

¼ Vegetable Stock Cubes

Freshly Crushed Rock Salt and Freshly Ground Black Pepper to your preference

1 Tablespoon of Lemon Extract

2 Cups of Port Wine

2 Cups of Water

2 Tablespoons of Virgin Olive Oil

½ Cup of Cider Vinegar

¼ Cup of Brandy

Preparation:

Dice Shallots and fresh Tarragon

Remove wing tips from the duck

Divide both the diced Tarragon and granulated sugar into 2 separate portions each.

Prepare the 2 Cups of Duck or Chicken Stock but if you have access to some Turkey Stock then use it instead of the Chicken/Duck stock as it certainly adds to this dish.

Season duck cavity with salt and black pepper (you may want to add some home-made stuffing to give the dish that “something out of this world” feel and taste).

Now truss duck and set it aside for the moment.

Marinade:

Select a pot large enough to hold the duck (but don't add it just yet)

Now combine the 2 Cups of Port Wine, the 2 Cups of Water, the ¼ Cup of Sugar and the ¼ Cup of Honey

Bring the marinade mixture to the boil

Remove marinade mixture from heat once it has come to the boil

Now return the duck to the marinade mixture and let sit at room temperature for approximately 20 minutes.

Turn turkey sporadically

Roasting the Duck:

Preheat oven to 350*F (175*C).

Remove duck from marinade and place on a rack in a shallow roasting pan.

Bake until duck is brown and reaches internal temperature of 185* (85*C). This will take about 1¼ hours.

Let the duck stand at room temperature for about 10 minutes.

Blueberry Sauce:

In a medium-sized skillet heat the olive oil until it is hot

Add the shallots and while stirring cook until soft (3 to 5 minutes)

Now add the remaining ½ cup of sugar

While stirring frequently cook over a low heat until the sugar takes on a dark brown color (10 to 15 minutes).

It is now time to stir in the blueberries, brandy, tarragon and vinegar

Now cook over a medium-high heat for about 5 minutes or until such time as the blueberries become soft.

It is now time to add in the stock. Once this is done bring the mixture to a boil and continue to boil for about 20 minutes or until the mixture has been reduced by about one half.

Now is the time to season the roast duck to taste with salt and pepper

Serving:

Carve the roast duck

Spoon blueberry sauce over the duck and garnish with fresh blueberries if so desired

This recipe; when used as is, will serve 2 to 3 with 1½ cups sauce.

Serves 2 to 4