Rosemary Roast Duck with Cranberry and Port Sauce

Print Category Duck Thematic No thematic Source IGA Evaluation

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Rosemary Roast Duck with Cranberry and Port Sauce

ingredient

  • 1 duck weighing 1.5 kg (3 lb.)
  • 1 onion, chopped
  • 1 clove garlic, thinly sliced
  • 15 ml (1 tbsp.) dried thyme
  • 3 sprigs fresh rosemary
  • Salt and pepper to taste

sauce

  • 1/2 onion, very finely chopped
  • 250 ml (1 cup) frozen cranberries
  • 175 ml (3/4 cup) port
  • 60 ml (1/4 cup) honey
  • 2 sprigs fresh rosemary
  • Salt and pepper to taste

Sauce

  1. Prepare cranberry and port sauce. In a small saucepan, sauté onion and cranberries for 5 to 6 minutes.
  2. Add port, honey and rosemary. Bring to a boil over medium-high heat and reduce, stirring constantly for 3 to 4 minutes. Season to taste. Place duck on plates and top with a little sauce. Serve with baby potatoes and a green vegetable.

Cook commentary

Serves : 4 servings
Aide-gourmet tip : To prevent the duck fat from congealing during the meal, serve the duck on preheated plates.

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