Roast Duck with Blueberry Sauce
The duck is first marinated in a heated port wine, sugar and honey-sweetened marinade for 20 minutes at room temperature prior to roasting and is served with a brandied blueberry sauce with shallots and fresh tarragon.
2 cups port wine
3/4 cup granulated sugar - divided use
1/4 cup honey
1 (4 to 4 1/2-pound) duck, wing tips removed
Freshly ground black pepper
2 tablespoons olive oil
1/3 cup diced shallots
1/2 cup cider vinegar
1/4 cup brandy
1 cup fresh blueberries
1 1/2 teaspoons chopped fresh tarragon
2 cups duck or chicken stock
- To prepare: In a pot large enough to hold the duck, combine port, 2 cups water, 1/4 cup of sugar, and honey; bring to boil.
- Meanwhile, season duck cavity with salt and black pepper; truss duck; set aside.
- When wine mixture comes to a boil, remove from heat. Add duck; let marinate at room temperature for 20 minutes, turning occasionally.
- Preheat oven to 350°F (175°C).
- Remove duck from marinade; place on a rack in a shallow roasting pan. Bake until duck is brown and reaches internal temperature of 185°F (approximately 85°C), about 1 hour 15 minutes. Let stand at room temperature for 10 minutes.
- Meanwhile, in a medium skillet, heat olive oil until hot. Add shallots; cook, stirring frequently, until soft, for 3 to 5 minutes. Add remaining 1/2 cup sugar; cook over low heat, stirring frequently, until sugar is dark brown, 10 to 15 minutes.
- Stir in vinegar, brandy, blueberries and tarragon. Cook over medium-high heat until blueberries are soft, about 5 minutes. Add stock; bring to a boil; boil until reduced by half, about 20 minutes. Season to taste with salt and pepper.
- To serve: Carve duck. Spoon blueberry sauce over duck. Garnish with fresh blueberries, if desired.
Makes 2 to 3 servings with 1 1/2 cups sauce.