COOKING ROAST DUCK RECIPE
Veloute Sauce Recipe and
Duck Cook Chart.
Ingredients
5 to 6 lb duck, cut up portions
24 dried figs
2 cups Ruby Port wine
4 tablespoon butter
4 tablespoon vegetable cooking oil
2 cups Veloute sauce. *See recipe below
Method
Soak the figs in the Port Wine for 36 hours in a covered bowl (Never use cooking wines as they are very salty and have a bad flavor.)
Using a moderate heat, in a heavy gage skillet, let the pan heat up then brown the duck in a mixture of 4 tablespoon cooking oil and 4 tablespoon butter, after 15 minutes sprinkle some of the Port wine from the fig bowl over the duck. Continue adding port at frequent intervals for 20 to 30 minutes until all the wine has been used.
Transfer duck to a roasting pan.
Add a tablespoon or two of water to the skillet and scrape droppings to gather all the flavor and pour it over the duck. Place the figs around the bird, add the veloute sauce (see below) and cover the pan. Braise in an oven, preheated 400-F (200-C) oven for 60 minutes, basting frequently.
Place the duck on a platter, put the figs around it and pour the degreased cooking liquid left in the roasting pan over them.
Veloute Sauce Recipe
2 tablespoon butter,
3 tablespoon flour
1 quart chicken stock
Melt the butter in a heavy saucepan over low heat and stir in the flour until this roux mixture is smooth. Cook, stirring constantly, for 2 to 3 minutes. When the roux stops foaming and is a light golden color, pour in the chicken stock and whisk continuously until the mixture reaches a boil. Reduce the heat to maintain a steady, but very light boil. Cook for 10 minutes or until the sauce is the desired consistency.
MainRecipe.com | How to cook delicious Duck
Thawed
Frozen
