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Wednesday, June 14, 2017

Roast Duck with Port Garlic Sauce

For Sauce: 
1 5-pound duck, fresh or frozen, thawed (neck, heart and gizzard
reserved)
1 medium onion, quartered
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
4 1/2 cups water
2 tablespoons (1/4 stick) butter
6 large garlic cloves, sliced
1 cup ruby Port
1 tablespoon all purpose flour
For Duck: 
1/3 cup soy sauce
3 tablespoons Dijon mustard
3 large garlic cloves, pressed
1 teaspoon coarse salt
1 teaspoon ground pepper
1 teaspoon dried thyme

Make 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 4 1/2 cups 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.
Make duck: Preheat oven to 400F. 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.

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